BASIL PESTO BOW TIE PASTA
Make and share this Basil Pesto Bow Tie Pasta recipe from Food.com.
Provided by Leta8076
Categories Very Low Carbs
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Don't forget to salt the water.
- Drain well.
- While pasta is cooking, place olive oil and garlic in a small fry pan.
- Bring to moderate heat, stirring garlic frequently to prevent browning.
- Add pinenuts and saute stirring frequently until nuts are firm but tender.
- Toss cooked pasta with pinenut/garlic mixture.
- Gently stir in basil pesto until pasta is lightly coated.
- Add tomatoes, grated parmesan and feta cheese.
- Toss lightly and serve warm or at room temperature.
- There are no measurements for these ingredients because it is all a matter of individual taste.
Nutrition Facts :
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES
This is a delicious summertime recipe. You can make the salad up to about 1 hour before you serve it. If the salad looks a little dry, add a little olive oil before serving.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
- Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
- This will make about 1 1/2 cups pesto.
- For the pasta, bring a large pot of salted water to boil.
- Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
- Drain the pasta and run it under cold water just until it stops steaming.
- Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl.
- Stir in the pesto until the pasta is coated.
- Toss in the cherry tomatoes and the crumbled feta.
- Taste the salad and season it as you like with salt and pepper.
- You can make the salad up to about 1 hour before you serve it.
- If the salad looks a little dry, add some olive oil prior to serving.
Nutrition Facts : Calories 1078.2, Fat 68.8, SaturatedFat 15.6, Cholesterol 140.1, Sodium 637.5, Carbohydrate 89.1, Fiber 5.5, Sugar 5.7, Protein 29.4
BOW TIE PASTA WITH BASIL PESTO RECIPE - (3.7/5)
Provided by peach106
Number Of Ingredients 7
Steps:
- Place the pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute more. Place pesto in bottom of a large serving bowl and stir in the pasta until well mixed. Serve with additional Parmesan cheese. NOTE: Using young basil leaves will result in a fresher flavor and a prettier green color. If you don't use all of the pesto, immediately refrigerate or freeze it with a thin layer of olive oil on top. Exposure to air will darken it significantly and affect the flavor.
BOW TIE PASTA WITH BACON PESTO
This was a stunning success. The resulting pesto was meatier than conventional recipes, but not heavy in the way a meat sauce is. And as it does with Parmesan, the herby tasta of the basil cuts through the fatty bacon. This pesto is delicious tossed with pasta, but it's also great smeared onto slices of sourdough bread, topped with tomato and a slab of fresh mozzarella, then briefly broiled.,
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, cook bacon until crisp, about 8 minutes. Use a slotted spoon to transfer bacon to paper towels and drain well. Let bacon cool slightly.
- Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water; then drain pasta, return to the pot and set aside.
- In a food processor, combine bacon, basil, pine nuts and garlic. Pulse until well chopped.
- Then with processor running, drizzle in olive oil until ingredients form a thick paste.
- Stop processor and scrape sides with a rubber spatula as needed. Season with salt and pepper, then pulse again to blend.
- Add pesto to pasta and toss well. Add just a bit ot the pasta cooking water and toss again. Serve topped with diced tomato.
Nutrition Facts : Calories 665.2, Fat 36.1, SaturatedFat 7.6, Cholesterol 23.1, Sodium 290.9, Carbohydrate 68.3, Fiber 4.5, Sugar 2.7, Protein 17.4
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