Pesto And Prosciutto Zucchini Linguine Recipe By Tasty

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

Steps:

• Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
• Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
• Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
• Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
• Enjoy!

Steps:

• Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
• Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.

Steps:

• In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
• Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
• Season lightly with salt and pepper to taste.
• Serve over pasta or refrigerate in a sealed container.

Steps:

• In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
• With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
• Slice the cherry tomatoes and set aside.
• Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
• Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
• Enjoy!