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.
LINGUINE WITH SUN-DRIED TOMATO PESTO
Categories Pasta Tomato Kid-Friendly Parmesan Basil Almond Fall Bon Appétit Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
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.
LINGUINE WITH SUN-DRIED TOMATO PESTO
Provided by Maura Chamberlain
Categories Food Processor Garlic Pasta Tomato Vegetarian Quick & Easy Parmesan Basil Pine Nut Bon Appétit Illinois
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
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PASTA WITH SUN-DRIED TOMATO PESTO AND MOZZARELLA PEARLS
From onceuponachef.com
Cuisine ItalianTotal Time 25 minsCategory DinnerCalories 697 per serving
- Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
- Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
- Reserve about 1 cup of the pasta cooking water (you'll need it for the sauce), then drain the pasta. Add the pasta back to the pan. Add half of the pesto and stir to combine, adding the reserved pasta water little by little, until the pasta is well-coated and moistened. I usually use about 3/4 cup of pasta water. (Refrigerate or freeze the remaining pesto for another meal.) Taste and adjust seasoning with more salt and red pepper flakes, if necessary. Right before serving, toss in 2 tablespoons chopped basil and the mozzarella pearls (it's important to do this right before serving so the cheese doesn't melt from the heat of the pan). Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano.
- Note: If you'd like to serve this pasta dish at room temperature, wait until the pasta is cool to add the mozzarella pearls.
SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (38)Total Time 45 minsCategory EntreeCalories 372 per serving
- 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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