Bow Ties With Artichoke Pesto Recipes

Steps:

• Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
• Pesto:
• 5 big handfuls basil leaves (about 2 hefty bunches)
• 1/2 cup pine nuts or 3/4 cup walnuts
• 1/2 cup fresh grated Parmesan or Pecorino cheese
• Juice of 1 small lemon
• 2 cloves garlic, peeled
• Kosher salt
• About 20 grinds freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
• Yield: about 1 1/2 cups

Steps:

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Steps:

• Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.

Steps:

• In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
• Preheat grill to high.
• Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
• Sauce:
• In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
• In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
• In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
• Serve immediately.
• In an airtight container, mix all spices thoroughly.

Steps:

• Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
• To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Steps:

• Cook pasta according to package directions., Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add walnuts; cover and process until blended. While processing, gradually add oil in a steady stream., Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.

Steps:

• Cook pasta according to package directions. Drain.
• Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
• Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Steps:

• Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
• Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
• In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.