PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES
Pesto, prosciutto, sun dried tomatoes and garlic combine with pasta for an exceptionally flavorful dish.
Provided by Dahn Boquist
Categories Main Dish
Time 17m
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions. Reserve ¼ cup of the liquid that the pasta is cooked in.
- In a large sauté pan heat 2 tablespoons of olive oil over medium heat then add the chopped onion and cook for 4-5 minutes until soft. Add the garlic, tomatoes, and prosciutto and cook for 3-4 more minutes.
- Add the white wine and scrape the bottom of the pan with a wooden spoon to deglaze the pan. Cook for 3-4 minutes. Stir in the pesto.
- Add the pasta then stir in ¼ cup of the reserved pasta water to loosen the sauce.
- Grate the Parmigiano-Reggiano on top of the pasta and serve.
Nutrition Facts : Calories 581 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 40 grams fat, Fiber 6 grams fiber, Protein 26 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1537 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
PASTA WITH PESTO, DRIED TOMATOES AND PROSCIUTTO
Steps:
- Sauté chopped onions and garlic in your favorite O&CO. olive oil for 3-5 minutes over medium heat. Once the onions are soft, add prosciutto and brown. Add Semi-Dried Tomatoes and sauté until they begin to impart their color to the onion and prosciutto mixture and melt into the sauce. Add white wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes. Stir in red pepper flakes for desired kick. In the meantime, bring a large salted pot of water to a boil. Add Straccetti or Penne and cook for 8-9 minutes or until al dente. Drain pasta and toss with prosciutto mixture, reserving some cooking liquid for the sauce. Mix in Pesto to taste. Use the reserved cooking liquid as needed to adjust sauce consistency. Season with salt and pepper to taste. Top with freshly grated Parmigiano Reggiano and toasted pine nuts, if desired.
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
PESTO ONION PROSCIUTTO PASTA
This goes together quickly, and it very tasty. It is a very flexible dish, it almost never turns out the same way twice in a row when I make it. The leftovers are fantastic. I use store bought pesto in the winter and from scratch during basil season. While the recipe calls for bacon, it is more for flavor than nutrition. You can leave it out and have a complete meal. The measurement on the cannellini beans is approximate, use a full can that is close to this size. If I have leftover chicken from another meal, it goes well in here. OAMC adaptation included.
Provided by gourmetmomma
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start the water boiling for the pasta.
- Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
- Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
- When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
- If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
- When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
- It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
- Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
- Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
- Leftovers are fantastic heated or cold like a pasta salad.
- OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.
Nutrition Facts : Calories 389.3, Fat 10.2, SaturatedFat 2.4, Cholesterol 5.5, Sodium 479.2, Carbohydrate 58.5, Fiber 9.4, Sugar 5.9, Protein 16.3
PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO
Inspired by Mercy's Recipe #157831, we had this last night and devoured every last bit of it! Choose a pasta that holds sauce well such as one with ridges or nooks.
Provided by Sandi From CA
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
- Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
- Finally, either stir or process in the 2 tablespoons of parmesan.
- Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
- Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
- Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!
Nutrition Facts : Calories 678.5, Fat 28.4, SaturatedFat 4, Cholesterol 4.4, Sodium 84.4, Carbohydrate 87.5, Fiber 4.3, Sugar 2.4, Protein 18.2
More about "pasta with pesto dried tomatoes and prosciutto recipes"
PESTO PASTA WITH PROSCIUTTO, PEAS, AND SUN-DRIED …
From asimplepantry.com
5/5 (2)Estimated Reading Time 4 mins
- Combine the basil, garlic, pine nuts, parmesan and a pinch of salt and pepper in a food processor and process on low. With the processor still running, slowly add the olive oil until the mixture emulsifies into a liquid consistency. Adjust the salt and pepper to taste, adding more olive oil if you desire a thinner pesto.
- Bring a large pot of water to a boil and cook the pasta according to the directions on the package.
SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
From cookieandkate.com
PENNE WITH SUNDRIED TOMATO PESTO, PEAS AND PROSCIUTTO
From italpasta.com
SUNDRIED TOMATO AND PROSCIUTTO PASTA | SARAH'S CUCINA BELLA
From sarahscucinabella.com
EASY CHERRY TOMATO PROSCIUTTO PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
25 BEST RECIPES WITH SUN DRIED TOMATOES | INSANELYRECIPES
From insanelyrecipes.pages.dev
QUICK AND EASY CHERRY TOMATO AND PESTO SPAGHETTI RECIPE | COLES
From coles.com.au
10 BEST PROSCIUTTO PESTO PASTA RECIPES | YUMMLY
From yummly.com
15 PASTA RECIPES WITH COTTAGE CHEESE: EASY DINNER IDEAS
From cookingchew.com
20 BEST ROMA TOMATO RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: PESTO SHRIMP & WHOLE GRAIN PASTA WITH ZUCCHINI, …
From blueapron.com
25 BEST RECIPES WITH SUN-DRIED TOMATOES - INSANELY GOOD
From insanelygoodrecipes.com
WHAT TO SERVE WITH PASTA BAKE – 45 BEST SIDE DISHES
From pantryandlarder.com
PASTA WITH PESTO DRIED TOMATOES AND PROSCIUTTO RECIPES
From findrecipes.info
SUN-DRIED TOMATO PESTO PASTA – GIADZY
From giadzy.com
THE 35 BEST ITALIAN CHICKEN RECIPES - GYPSYPLATE
From gypsyplate.com
ROASTED GARLIC, SUN DRIED TOMATO, & PROSCIUTTO PASTA - AROUND MY …
From aroundmyfamilytable.com
TORCHIETTI WITH SEMI-DRIED TOMATO PESTO AND TOASTED ALMONDS
From pastaevangelists.com
PESTO PASTA RECIPES
From allrecipes.com
SUN DRIED TOMATO PESTO CHICKEN | GET ON MY PLATE
From getonmyplate.com
PROSCIUTTO PESTO PASTA & SPICY RICOTTA - BLUE APRON
From blueapron.com
CROCKPOT SUN-DRIED TOMATO CHICKEN. - HALF BAKED HARVEST
From halfbakedharvest.com
10 BEST BASIL PESTO PASTA WITH TOMATOES RECIPES | YUMMLY
From yummly.com
RECIPES WITH PESTO AND CHICKEN - HELP 4 U
From help.winsingal.com
SUN DRIED TOMATO AND PROSCIUTTO PASTA WITH RICOTTA
From epicurestable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love