Tomato Cream Pesto Pasta Recipes
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
TOMATO CREAM PESTO PASTA
Five ingredients are all you need to have this tomato cream pesto pasta ready in just 15 minutes! Enjoy your quick Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Cook and drain vermicelli as directed on package. Mix tomatoes and basil in 2-quart saucepan. Cook over medium-high heat 6 to 8 minutes, stirring occasionally, until most of the liquid has evaporated; reduce heat to low. Stir in milk. Cook 1 minute, stirring occasionally.
- Toss vermicelli and pesto until well coated. Spoon tomato sauce over vermicelli mixture.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 4 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg
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