Tag Archives: pesto

lemon pesto penne

12 Nov

the original recipe here called for oven roasted tomatoes which i didn’t have nor had the time to roast. so i just used plain cherry tomatoes… this came out eh.. maybe if you use the oven roasted tomatoes it’ll be better 🙂

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LEMON PESTO PENNE
adapted from pinchofyum

INGREDIENTS
1 box pasta
one bunch broccoli rabe
1 cup cherry tomatoes, halved
1 teaspoon minced garlic
¼ cup pesto
¼ cup feta cheese
juice of ½ lemon
fresh basil, cut into ribbons

INSTRUCTIONS
Cook the pasta according to package directions. Add the broccoli rabe to the pot of boiling water for the last 1-2 minutes of cooking. It should turn bright green. Drain and return to the pan over medium high heat.
Add the tomatoes and garlic to the pan with the pasta and broccoli rabe; saute 1-2 minutes or until fragrant. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.

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Pesto Pasta with chicken sausage

30 Oct

Again a recipe from real simple and with chicken sausage no less. Decided it could be interesting with green beans AND peas? AND pesto? We were pleasantly surprised. This was good. A weird combo but good!

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pesto pasta with chicken sausage
adapted from real simple

Ingredients
1 box pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tablespoon olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
1/3 cup pesto
1/2 cup grated Parmesan (2 ounces)

Directions
Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).

Shrimp Naan Pizzas with Thai Coconut Arugula Pesto

27 Jun

I really wanted to like this one, but something just didn’t jive. The peppers annoyed me. The pesto was too strong. I don’t know this one was not a hit at all!

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Shrimp Naan Pizzas with Thai Coconut Arugula Pesto
adapted from bevcooks

* 4 cups arugula
* 3 garlic cloves
* 1 inch piece fresh ginger, peeled and roughly chopped
* 1 Tbs. green curry paste
* 8 Tbs. coconut milk
* 1 tsp sugar
* 1 Tbs. extra-virgin olive oil
* 1/2 pound shrimp, peeled and deveined
* 1/2 cup thinly sliced red and yellow bell peppers
* 2 garlic naans
* coarse salt and freshly ground pepper
* coarse cilantro for garnish
* 1/2 lime, for spritzing

Preheat oven to 400.

In a food processor, combine the arugula, garlic, ginger, curry paste, coconut milk and sugar. Pulse pulse pulse to combine until smooth. Transfer to a small saucepan and keep on a light simmer while you sear the shrimp.

Heat the oil in a large skillet over medium-high. Arrange the shrimp in a single layer in the pan and sear for 2 minutes. Flip and sear 1 more minute. Season with a pinch of salt and pepper.

Spoon the arugula coconut pesto sauce over each naan bread. Top with shrimp and sliced peppers. Place the pizzas on a baking sheet and bake for 10 minutes, or until the the naan is golden brown and slightly crispy.

Top with fresh cilantro, spritz with fresh lime juice and devour.

Pepita Pesto Pasta with Roasted Squash

9 Feb

I ripped this recipe out of the rachael ray magazine thinking it was interesting. I finally had all the ingredients to make it. I was pretty skeptical. Husband is not a fan of squash at ALL! But we were both pleasantly surprised. This was really really good! Yum!

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Pepita Pesto Pasta with Roasted Squash
adapted from rachael ray magazine

Ingredients
Salt and pepper
1 pound whole wheat penne
1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
1/3 cup Extra Virgin Olive Oil, plus more for drizzling
1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
1/2 cup grated Pecorino Romano
1/3 cup toasted pepitas
2 jalapeño seeded
2 cloves garlic, crushed
Juice of 1 lime

preparation

Preheat oven to 450ºF. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta-cooking water.

While the pasta is working, on a baking sheet, drizzle the squash with EVOO and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes.

Meanwhile, using a food processor, pulse 1/3 cup EVOO, herbs, cheese, pepitas, chiles, garlic and lime juice. Season with salt and pepper.

Add the pesto, reserved pasta-cooking water and squash to the drained pasta. Toss gently and serve.

Pasta with Eggplant and Basil Pesto

23 Aug

Trying to use up the eggplant from the csa. I had made this once before and we liked it, so I thought I’d make it again. The original recipe called to make the pesto from scratch, but I don’t have time and had some of the bottled stuff to use up… Still good.. As I was eating it though i remembered that last time I thought it was missing something well i still do, just don’t know what!

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Pasta with Eggplant and Basil Pesto
adapted from food network

Ingredients:
1/2cup pesto
1 pound short-cut pasta
1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
1/4 cup extra-virgin olive oil
1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper

Directions

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Crisp Gnocchi Pesto with Tomatoes and Goat Cheese

23 Sep

 

this recipe had a lot of potential.   it didnt really live up to it though.   it was pretty heavy  — too much goat cheese (if there is such a thing)  and too much pesto — maybe if i had used 2 packages of gnocchi it would have been better?  who knows..

 

 

Crisp Gnocchi Pesto with Tomatoes and Goat Cheese

 

Ingredients

  • 4 cups (about half a 5-oz. pkg.) baby spinach, loosely packed
  • 1/3 cup slivered almonds, toasted
  • 1 clove garlic, chopped
  • 1/2 lemon, juiced
  • 1/3 cup plus 1 1/2 tbsp. EVOO
  • 1/2 cup grated parmesan cheese
  • Salt and pepper
  • 1 pkg. (16 oz.) gnocchi
  • 1/2 pt. grape tomatoes, halved lengthwise
  • 1 pkg. (3.5 oz.) goat cheese, crumbled

Directions:

  1. Using a food processor, puree the spinach, almonds, garlic and 1 tbsp. lemon juice. With the machine on, gradually pour in 1/3 cup EVOO until smooth. Pulse in 1/2 cup parmesan; season with salt and pepper. Taste and add more lemon juice if desired.
  2. In a large skillet, heat the remaining 1 1/2 tbsp. EVOO over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, 3 to 4 minutes; turn and cook, tossing occasionally, until golden all over, about 2 minutes. Stir in the tomatoes and cook until heated through, about 2 minutes. Remove from the heat and stir in the pesto. Top with the goat cheese.