Pasta With Sun Dried Tomato Pesto Recipes

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5 MINUTE SUN DRIED TOMATO PESTO PASTA



5 Minute Sun Dried Tomato Pesto Pasta image

This Sun Dried Tomato Pesto Pasta is just what you need on a busy week night. These pasta ready packages are perfect for a family meal in no time!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 5m

Number Of Ingredients 8

1/4 cup sun-dried tomatoes in oil
1 cup fresh basil
1/2 cup parmesan cheese
1/4 cup pine nuts
1/4 cup oil
3 cloves garlic
salt and pepper
1 package Barilla Penne Ready Pasta

Steps:

  • In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
  • In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

Nutrition Facts : Calories 249 kcal, Carbohydrate 4 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 219 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PENNE WITH SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI



Pesto Pasta With Sun-Dried Tomatoes and Broccoli image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 lb. corkscrew pasta
Kosher salt
4-oz. jar sun-dried tomato halves, drained and cut in 1/4" slices
half a 16-oz. bag frozen broccoli florets
1 cup prepared basil pesto (recipe follows)
2 cloves garlic
1/4 cup pine nuts, toasted in a skillet until lightly browned
1/4 cup manchego cheese, cut in pieces
3 cups basil leaves, tightly packed
1/4 cup olive oil
salt to taste

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.

LINGUINE WITH SUN-DRIED TOMATO PESTO



Linguine with Sun-Dried Tomato Pesto image

Categories     Pasta     Tomato     Kid-Friendly     Parmesan     Basil     Almond     Fall     Bon Appétit     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/2 cup (packed) fresh basil leaves
1/4 cup blanched slivered almonds, toasted
1/4 cup drained oil-packed sun-dried tomatoes
1 garlic clove
1/8 teaspoon dried crushed red pepper
1/4 cup extra-virgin olive oil
1/2 cup water
2/3 cup grated Parmesan cheese
1 pound linguine

Steps:

  • Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.

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