Pesto Pasta With Tomatoes And Pine Nuts Recipes

Steps:

• For the pesto, in a food processor or blender, finely chop basil,parsley, parmesan cheese, garlic ,salt and the 1/4 Cup of pine nuts.
• Add the olive oil and vinegar.
• Blend until it's the consistency of creamed butter.
• Toss warm pasta with pesto using as much or as little pesto as you prefer, but make sure to coat the pasta.
• Add chopped tomatoes, tossing well.
• Salt & pepper to taste.
• Serve in your favorite pasta bowl with toasted pine nuts.
• To toast the pine nuts, lightly brown them in your toaster oven or in a little olive oil until golden.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
• Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

Steps:

• Cook the corkscrew pasta (or you can use orzo pasta) in salted boiling water until tender.
• Drain and stir in the butter.
• Let cool for about 15 minutes.
• Transfer the pasta to a large serving bowl.
• Chop up the sundried tomatoes and stir into the pasta.
• Place the pasta in the fridge for at least 30 minutes, to cool some more.
• Add the prepared pesto, Parmesan cheese, red chili flakes, ground black pepper and garlic powder.
• Mix well.
• Add the pine nuts, adjust seasonings if needed, and check for salt.
• Put back into the fridge and thoroughly chill the salad before serving.
• The time for cooling the salad is not included in the active or passive work time.