PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
5 MINUTE SUN DRIED TOMATO PESTO PASTA
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
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
SUN-DRIED TOMATO AND ROCKET PESTO PASTA
Make and share this Sun-Dried Tomato and Rocket Pesto Pasta recipe from Food.com.
Provided by Polly_Waffle_Kid
Categories One Dish Meal
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.
- Toast the remaining pinenuts until golden. Set aside.
- Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.
- Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.
Nutrition Facts : Calories 580, Fat 43.6, SaturatedFat 6, Cholesterol 5.5, Sodium 239.2, Carbohydrate 42.4, Fiber 7.9, Sugar 3.4, Protein 9.7
SUN DRIED TOMATO PESTO (NO NUTS)
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g
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- To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
- To cook the pasta: Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
- Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while running the machine and blend until you’ve reached a relatively smooth, pesto-like consistency. If you’d like to add Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary. The pesto will be thick, but we’ll thin it out with cooking water soon.
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