ANGEL HAIR PASTA WITH PESTO
Provided by Tyler Florence
Categories main-dish
Time 10m
Yield 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
ASPARAGUS AND PISTACHIO PESTO PASTA
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
- To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
- Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.
- Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.
SCALLOPS AND PASTA WITH PISTACHIO-PARSLEY PESTO
The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996.
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
- Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
- Heat butter or margarine in nonstick skillet over medium-high heat.
- Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
- Combine pesto mixture and pasta in a large bowl, tossing well.
- Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
- Sprinkle with pepper; garnish with parsley, if desired.
Nutrition Facts : Calories 346.6, Fat 13.5, SaturatedFat 3.6, Cholesterol 66.3, Sodium 610.3, Carbohydrate 22.9, Fiber 2.9, Sugar 1.6, Protein 33.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love