FARFALLE WITH CREAMY PESTO
Not sure where this came from originally but I love it! I used low-fat cottage cheese and sour cream. The pesto sauce would also be great as a sauce for chicken. Hope you enjoy it as much as I did :-)
Provided by flower7
Categories Healthy
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in boiling, salted water until al dente.
- While pasta is cooking, combine remaining ingredients except Parmesan in a food processor and process for 30 seconds.
- (To release more flavor from basil leaves, place them in a small plastic bag and bruise with a meat mallet before adding to food processor).
- Drain pasta and toss with sauce in a serving bowl.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 642.4, Fat 18.2, SaturatedFat 7.3, Cholesterol 27.1, Sodium 931.5, Carbohydrate 92.2, Fiber 4.6, Sugar 2.7, Protein 27.1
CREAMY PESTO ALFREDO FARFALLE
Lovely and rich, this is a family favorite at my house. I typically serve it with grilled chicken breast, but the picture shows sliced rib eye.
Provided by Aurora McBee
Categories Beef
Time 20m
Number Of Ingredients 8
Steps:
- 1. Boil pasta according to package directions.
- 2. While pasta is cooking, heat butter over medium heat in a heavy saute pan. Add garlic and cook until lightly golden and fragrant. Don't turn your heat up too high, or your garlic will become bitter.
- 3. Add flour to butter and garlic, stirring quickly with a whisk. Cook this roux about 3-5 minutes, or until it is golden.
- 4. Add cream and milk, stirring constantly. Whisk until all lumps are gone.
- 5. Add salt and fresh ground pepper to taste. Now you have a basic bechamel sauce.
- 6. Continue to simmer over medium heat, stirring frequently. Reduce the sauce until the thickness is to your liking.
- 7. When sauce has thickened, remove from heat and add pesto, stirring well. Serve over hot pasta.
FARFALLE WITH PESTO
Make and share this Farfalle With Pesto recipe from Food.com.
Provided by Irmgard
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions.
- Drain and rinse with cold water; drain again.
- In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
- With the processor running, pour in the olive oil until combined.
- Add the cheese, lemon juice, salt and pepper.
- Toss the pesto with the pasta.
- Mix in the peas, cucumber and green onions.
- Serve garnished with basil leaves.
FARFALLE WITH BROCCOLI PESTO
The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.
Provided by Daisy Veggie
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
- Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
- Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.
Nutrition Facts : Calories 584.3 calories, Carbohydrate 70.3 g, Fat 29.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 3.7 g, Sodium 104.3 mg, Sugar 4.5 g
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