LIDIA BASRIANICH'S SPAGHETTI AND PESTO TRAPANESE
I saw this on the Dr. Oz show today and I knew I just had to share it with you all. It looked so delicious. And did you know that always cooking pasta al-dente it is better for your glycemic index? Because it take it longer to break down in your system- and benefits your body system in a better way.
Provided by Pat Duran @kitchenChatter
Categories Pasta
Number Of Ingredients 10
Steps:
- Rinse the tomatoes and basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl then add the garlic, almonds, basil leaves, peperoncino and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. Or you may leave it chunky if you like it like that.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seassoning. If you're going to dress the pasta within a few hours , leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature while cooking the pasta for 7 minutes in large cooking pot, then drain pasta, place in bowl and add about 1/2 cup of pasta water to pasta, then add the pesto and mix until well coated. Top with grated Parmigiano-Reggiano. Serve in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
The beauty and delight of this dish is that it is so fresh and clean - and it is a cinch to make. It's important to make the pesto with the best ingredients and then just toss in the hot cooked spaghetti to coat it and enjoy.
Provided by Food Network
Categories main-dish
Time 27m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Rinse the cherry tomatoes and basil leaves and pat them dry.
- Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
- To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
- Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE
Make and share this Anna's Spaghetti and Pesto Trapanese recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
- Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
- Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
- Taste, and adjust seasoning.
- Heat 6 quarts water with 1 T salt to the boil in a large pot.
- Scrape all the pesto into a big warm bowl.
- Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
- Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
- Serve immediately in warm bowls.
Nutrition Facts : Calories 498.1, Fat 23.2, SaturatedFat 3, Sodium 201.8, Carbohydrate 60.9, Fiber 4.1, Sugar 3.9, Protein 12.2
More about "lidia basrianichs spaghetti and pesto trapanese recipes"
SPAGHETTI AND PESTO TRAPANESE - LIDIA
Directions. Rinse the cherry tomatoes and basil leaves, and pat them dry. Drop the tomatoes into a blender jar or food- processor bowl, followed by the garlic clove, the almonds, basil leaves, peperoncino (hot red pepper flakes), and ½ …
From lidiasitaly.com
From lidiasitaly.com
SPAGHETTI AND PESTO TRAPANESE RECIPE - LIDIA BASTIANICH'S …
Mar 10, 2009 To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to boil in a large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from …
From delish.com
Cuisine ItalianEstimated Reading Time 1 minServings 4
From delish.com
Cuisine ItalianEstimated Reading Time 1 minServings 4
- Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino, and 1/2 teaspoon salt.
- Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
TOP 44 LIDIA BASTIANICH PESTO SAUCE RECIPE RECIPES
Classic Pesto - Lidia . 2 weeks ago lidiasitaly.com Show details . Web Combine the basil, salt and garlic in the blender jar, add 2 tablespoons of the oil and blend at low speed, stopping …
From namus.youramys.com
From namus.youramys.com
SPAGHETTI AND PESTO TRAPANESE - LIDIA - PINTEREST.COM
Jul 4, 2020 - Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto! Jul 4, 2020 - Just wanted to share this delicious recipe from Lidia Bastianich with you …
From pinterest.com
From pinterest.com
LIDIAS PESTO TRAPANESE RECIPES
To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking …
From noterecipes.com
From noterecipes.com
LIDIA BASTIANICH'S ALMOND PESTO TRAPANESE OVER SEARED CHICKEN
Season with salt then rub with 2 tablespoons olive oil. Using a blender or food processor, pure the tomatoes, basil, almonds, garlic, 1 to 2 teaspoons salt and the crushed red pepper for about …
From rachaelrayshow.com
From rachaelrayshow.com
TOP 45 LIDIA BASTIANICH RECIPES PESTO
Herb Pesto - Lidia . 1 week ago lidiasitaly.com Show details . Wash the parsley and basil leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the parsley, …
From schoenfeld.vhfdental.com
From schoenfeld.vhfdental.com
TOP 47 LIDIA BASTIANICH PESTO SAUCE RECIPE RECIPES
Classic Pesto - Lidia . 4 days ago lidiasitaly.com Show details . Combine the basil, salt and garlic in the blender jar, add 2 tablespoons of the oil and blend at low speed, stopping frequently to …
From istimewa.dixiesewing.com
From istimewa.dixiesewing.com
LIDIA BASTIANICH’S 3 WEDDING REHEARSAL RECIPES - TODAY.COM
May 01, 2008 Chef Lidia Bastianich shares delicious Italian-American dishes that are perfect for a wedding rehearsal dinner menu — shrimp alla buzara, spaghetti and pesto trapanese …
From today.com
From today.com
LIDIA BASTIANICH'S SPAGHETTI AND PESTO TRAPANESE RECIPE | THE …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
TOP 41 LIDIA BASTIANICH PESTO SAUCE RECIPE RECIPES
Classic Pesto - Lidia . 3 days ago lidiasitaly.com Show details . 4 cups loosely packed fresh basil leaves (about 60 small or 30 large fresh basil leaves), gently … › Main Dishes book a table …
From keith.alfa145.com
From keith.alfa145.com
RECIPE: LIDIA BASTIANICH'S SPAGHETTI AND PESTO TRAPANESE
Pesto alla Trapanese Pesto has become very familiar in American homes by now— that is, pesto made with fresh basil leaves, garlic, and pignoli nuts. Well, this one is different— it is an ...
From wnyc.org
From wnyc.org
CLASSIC PESTO - LIDIA
Toss in the garlic and pound until the mixture forms a smooth paste. Add the pine nuts and grind them to a paste. Stir in the cheese, then enough of the olive oil to give the pesto a creamy …
From lidiasitaly.com
From lidiasitaly.com
LIDIA'S SPAGHETTI AND PESTO TRAPANESE - RECIPELINK.COM
To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in a large pot. Slip in the spaghetti, and cook until al dente. Scrape all the pesto into a big warm bowl. Lift …
From recipelink.com
From recipelink.com
LIDIA BASTIANICH’S SPAGHETTI AND PESTO TRAPANESE
3/4 lb (about 2-1/2 cups) cherry tomatoes, very ripe and sweet 12 large fresh basil leaves 1/3 cup of whole almonds, lightly toasted 1 plump garlic clove, crushed and peeled
From keeprecipes.com
From keeprecipes.com
LIDIA BASRIANICHS SPAGHETTI AND PESTO TRAPANESE RECIPES
Steps: Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil …
From tfrecipes.com
From tfrecipes.com
[RECIPE] SPAGHETTI AND PESTO TRAPANESE - WISCONSIN …
Feb 05, 2021 To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in a large pot. Slip in the spaghetti, and cook until al dente. Scrape all the pesto into a big warm …
From wpr.org
From wpr.org
You'll also love