Pasta With Grilled Seafood Tomato And Pesto Sauce Recipes

SEAFOOD PESTO PASTA

Steps:

• For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

PASTA WITH GRILLED SEAFOOD, TOMATO AND PESTO SAUCE

Steps:

• Pat shrimp and scallops dry. Butterfly shrimp, cutting them in two pieces. Cut each scallop in two rounds. In large bowl, combine seafood with 1 tbsp/15 mL oil and large spoonful pesto. Reserve. Heat remaining 1 tbsp/15 mL oil in large, deep non-stick skillet or Dutch oven. Add garlic, onion and hot pepper flakes and cook gently for a few minutes without browning. Add tomatoes and bring to boil. Cook gently until thickened, breaking up tomatoes as you stir. Puree sauce at this point if desired. Reserve. Preheat broiler or barbecue and grill seafood. Add seafood to tomato sauce and reheat gently. Do not overcook. (Seafood can also be cooked directly in sauce.) Meanwhile, bring large pot of water to boil. Add penne and cook until tender but firm. Drain pasta well. Toss with sauce. Taste and adjust seasonings if necessary. Top each serving with spoonful of pesto. NOTES : This dish is so flavourful that every bite tastes like a burst of spring. Instead of shellfish, you can use fresh swordfish, halibut, salmon or tuna. The tomato sauce and the pesto sauce can be made ahead, but cook the pasta at the last moment and then combine. This recipe, from Bonnie Sterns Simply HeartSmart Cooking.