PUMPKIN SEED PESTO PASTA WITH CHICKEN
Steps:
- Bring a large pot of salted water to a boil. Blanch the kale leaves in the boiling water for 15 seconds, and them transfer them to a sieve. (Leave the boiling water on the stove to use for the pasta.) Using a spatula, press the kale leaves firmly into the sieve to release as much water as possible. Transfer the kale leaves to a blender.
- Add the toasted pumpkin seeds, Parmesan, garlic, salt and pepper to the blender and pulse briefly to combine the ingredients. With the blender running, stream in the olive oil and continue blending, scraping down the sides of the blender as needed, until the mixture is a smooth puree. Set the pesto aside.
- Heat a large saute pan over medium heat. Rinse and thoroughly dry the chicken breasts. Sprinkle them liberally with salt and pepper.
- Add the butter to the heated pan. Place the chicken breasts in the pan and allow them to cook until they naturally release from the pan. Flip the chicken breasts once and continue cooking until they reach 165 degrees F on an instant-read thermometer and are no longer pink.
- While the chicken cooks, add the linguine to the pot of boiling salted water and cook until al dente, 9 to 11 minutes.
- Drain the pasta and transfer it to a large bowl. Add the pesto to the bowl, tossing to combine. Slice the seared chicken breast and serve it alongside the pasta.
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
- Drop the pasta into the boiling water and cook until al dente.
- While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
- Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.
PASTA WITH PUMPKIN & PESTO
I like things that are quick & easy to prepare & this is no exception. This is a nice quick meal. I usually use a chunky pasta like vegeroni or penne and you can cut down the fat by using light evaporated milk if you like, I usually do. For a vegetarian meal just leave out the bacon. Much to my amazement this was even a hit with my 17 month old daughter. Tastes great cold too so could be a pumpkin pesto pasta salad!
Provided by Mandy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to pkt directions.
- Whilst pasta is cooking, heat oil in a separate pan, add onion, bacon and pumpkin and cook for 2 minutes.
- Add pesto sauce and combined evaporated milk and cornflour.
- Bring to the boil stirring, simmer uncovered for approx 10 minutes If sauce thickens too much just add a little milk to bring it back to desired consistency.
- Add salt and pepper to taste.
- Stir drained pasta through sauce and serve garnished with toasted pine nuts and Parmesan cheese.
Nutrition Facts : Calories 562.7, Fat 14.3, SaturatedFat 5.9, Cholesterol 31.7, Sodium 146.6, Carbohydrate 87.8, Fiber 3.9, Sugar 4.5, Protein 20.5
WHOLE-WHEAT PASTA WITH PUMPKIN-SEED AND SPINACH PESTO
This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 1/4 teaspoon salt, the lemon zest, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined.
- Toss pasta with pesto mixture. Add reserved cooking liquid, and mix until pasta is well coated. Fold in remaining 1 1/2 cups baby spinach. Sprinkle with remaining 1/2 teaspoon salt. Divide among 6 bowls. Top each with a dollop of ricotta, and season with pepper. Serve with tomato wedges if desired.
Nutrition Facts : Calories 538 g, Cholesterol 10 g, Fiber 8 g, Protein 19 g, SaturatedFat 5 g, Sodium 635 g
PUMPKIN PASTA
Tasty! Connor approved!
Provided by ConnorsMom
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 g
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