4 servings
Ingredients:
8 ounces penne pasta, cooked according to package
Hazelnut Pesto (see RECIPE LIST)
4 ounces feta cheese, at room temperature
PLACE the pesto in a large saute pan. Whisk in the cheese until smooth.
TOSS the penne into the pesto mixture and stir together over very low heat for 1 minute until thoroughly coated and heat through.
POUR into a warm serving dish and serve.
Showing posts with label pesto. Show all posts
Showing posts with label pesto. Show all posts
Pasta with Pesto and Beans
Ingredients:
cannellini beans,
parmesan cheese,
pesto,
red pepper flakes,
rotini,
sun-dried tomatoes
4 servings
Ingredients:
7-ounce package Pesto (see RECIPE LIST)
8 ounces rotini pasta, prepared according to package directions
15-ounce can cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/8 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese
COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low heat. Add pasta, red pepper flakes and cheese; stir well to combine.
Ingredients:
7-ounce package Pesto (see RECIPE LIST)
8 ounces rotini pasta, prepared according to package directions
15-ounce can cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/8 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese
COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low heat. Add pasta, red pepper flakes and cheese; stir well to combine.
Pasta with Tomatoes, Zucchini and Pesto
Serves 6
Ingredients:
1/4 cup olive oil
4 cups 1/2-inch cubes zucchini
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 (28-ounce) can diced tomatoes in juice
1 pound spaghetti
7-ounce pesto (see the RECIPE LIST)
1/2 cup packed, thinly sliced fresh basil
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
HEAT oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and sauté until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
COOK pasta in large pot of boiling salted water until just tender but still firm to bite (al dente). Drain but do not rinse; 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.
Ingredients:
1/4 cup olive oil
4 cups 1/2-inch cubes zucchini
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 (28-ounce) can diced tomatoes in juice
1 pound spaghetti
7-ounce pesto (see the RECIPE LIST)
1/2 cup packed, thinly sliced fresh basil
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
HEAT oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and sauté until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
COOK pasta in large pot of boiling salted water until just tender but still firm to bite (al dente). Drain but do not rinse; 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.
Farfalle with Spicy Pesto and Chicken
Ingredients:
basil,
chicken,
chile,
cilantro,
farfalle,
hot chile paste,
parmesan cheese,
pesto
15 minutes to prepare25 minutes to cook
8 servings
INGREDIENTS
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
BOIL water in a large pot. Add salt after boiling. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
HEAT the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
TOSS the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
BOIL water in a large pot. Add salt after boiling. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
HEAT the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
TOSS the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
TIP: White wine recomended.
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