PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO
Inspired by Mercy's Recipe #157831, we had this last night and devoured every last bit of it! Choose a pasta that holds sauce well such as one with ridges or nooks.
Provided by Sandi From CA
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
- Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
- Finally, either stir or process in the 2 tablespoons of parmesan.
- Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
- Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
- Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!
Nutrition Facts : Calories 678.5, Fat 28.4, SaturatedFat 4, Cholesterol 4.4, Sodium 84.4, Carbohydrate 87.5, Fiber 4.3, Sugar 2.4, Protein 18.2
GARLIC CHICKEN PASTA WITH PROSCIUTTO
Steps:
- Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
ANGEL HAIR PASTA WITH SUN-DRIED TOMATOES & GOAT CHEESE
Absolutely delicious... and addictive. I've been known to eat all of mine, plus the portions set aside as leftovers. Thank God for gyms! **NOTE** Sun-dried tomato oil is the oil that comes in the jar of sun-dried tomatoes. Chicken broth can be substituted for the white wine, but in my opinion the wine works better with the other ingredients.
Provided by dripdripsplat
Categories European
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring lightly salted water to a boil. Add in pasta, cooking 5-6 minutes (until done). Reserve 1 cup of pasta water. Drain pasta.
- In saucepan, saute onion in sun-dried tomato oil until fragrant.
- Add in garlic, salt (a pinch), and tomato paste. Cook over medium-high heat. When onions are tender, add wine to cover.
- Simmer until wine has mostly cooked away.
- Add in tomatoes, and cook until warmed through.
- Toss pasta with sauce, adding in reserved pasta water as needed.
- Top with goat cheese and parsley (as desired).
Nutrition Facts : Calories 331.9, Fat 5.6, SaturatedFat 2, Cholesterol 5.6, Sodium 655.9, Carbohydrate 60, Fiber 5.6, Sugar 13.1, Protein 13.2
SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS
This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 38m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre-Heat oven to 180 degrees Celsius.
- Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
- Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
- Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
BOURSIN CHEESE WITH PESTO & SUN-DRIED TOMATOES
Make and share this Boursin Cheese With Pesto & Sun-Dried Tomatoes recipe from Food.com.
Provided by cajun chef in Louis
Categories Spreads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place 1st four ingredients in food processor and blend to a creamy consistency. Place into mold of desired shape. (use pam) and place in refrigerator.
- Boil sun-dried tomatoes in a small amount of water until plump (about 5 minutes) drain, cool, and chop in processor. If using tomatoes in oil, just chop.
- Unmold cheese. Spread pesto over cheese and cover with sundried tomatoes. Sprinkle pine nuts. Serve with crackers.
Nutrition Facts : Calories 537.6, Fat 48.1, SaturatedFat 27, Cholesterol 126.8, Sodium 960.8, Carbohydrate 15.6, Fiber 2.7, Sugar 7.6, Protein 15.4
PESTO ONION PROSCIUTTO PASTA
This goes together quickly, and it very tasty. It is a very flexible dish, it almost never turns out the same way twice in a row when I make it. The leftovers are fantastic. I use store bought pesto in the winter and from scratch during basil season. While the recipe calls for bacon, it is more for flavor than nutrition. You can leave it out and have a complete meal. The measurement on the cannellini beans is approximate, use a full can that is close to this size. If I have leftover chicken from another meal, it goes well in here. OAMC adaptation included.
Provided by gourmetmomma
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start the water boiling for the pasta.
- Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
- Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
- When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
- If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
- When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
- It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
- Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
- Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
- Leftovers are fantastic heated or cold like a pasta salad.
- OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.
Nutrition Facts : Calories 389.3, Fat 10.2, SaturatedFat 2.4, Cholesterol 5.5, Sodium 479.2, Carbohydrate 58.5, Fiber 9.4, Sugar 5.9, Protein 16.3
PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES
Provided by Rosemary M. Wyman
Categories Pasta Tomato Side Sauté Vegetarian Quick & Easy Parmesan Pine Nut Spring Bon Appétit California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
- Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.
More about "pasta with pesto dried tomatoes and prosciutto recipes"
PENNE WITH SUNDRIED TOMATO PESTO, PEAS AND …
From italpasta.com
Ratings 13Estimated Reading Time 40 secsServings 4Total Time 25 mins
- In food processor fitted with metal blade, combine all ingredients except oil. Pulse until finely chopped. With motor running, slowly pour in olive oil until emulsified.
PESTO PASTA WITH PROSCIUTTO, PEAS, AND SUN-DRIED TOMATOES
From asimplepantry.com
5/5 (2)Estimated Reading Time 2 mins
- Combine the basil, garlic, pine nuts, parmesan and a pinch of salt and pepper in a food processor and process on low. With the processor still running, slowly add the olive oil until the mixture emulsifies into a liquid consistency. Adjust the salt and pepper to taste, adding more olive oil if you desire a thinner pesto.
- Bring a large pot of water to a boil and cook the pasta according to the directions on the package.
PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES - SAVOR THE ...
From savorthebest.com
5/5 (3)Total Time 17 minsCategory Main DishCalories 581 per serving
PESTO PASTA WITH CHICKEN AND TOMATOES - CREATE THE MOST ...
From recipeshappy.com
PESTO PASTA WITH SUN-DRIED TOMATOES AND ... - RECIPES.NET
From recipes.net
ROASTED GARLIC, SUN DRIED TOMATO, & PROSCIUTTO PASTA
From aroundmyfamilytable.com
PASTA WITH LEEKS PEAS AND PROSCIUTTO RECIPES - FOOD NEWS
From foodnewsnews.com
PANCETTA AND SUN-DRIED TOMATO PASTA RECIPE - AN ITALIAN IN ...
From anitalianinmykitchen.com
10 BEST PROSCIUTTO PESTO PASTA RECIPES | YUMMLY
From yummly.co.uk
PESTO PASTA WITH SUN DRIED TOMATOES - YOUR HOMEBASED MOM
From yourhomebasedmom.com
SUN-DRIED TOMATO PESTO PASTA SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
PASTA WITH SUN-DRIED TOMATO PESTO & FETA CHEESE RECIPE ...
From myrecipes.com
ITALIAN POACHED EGG WITH PESTO, SUN-DRIED TOMATOES, AND ...
From honestcooking.com
SUN DRIED TOMATO AND PROSCIUTTO RECIPES (85) - SUPERCOOK
From supercook.com
10 BEST PASTA SALAD WITH SUN DRIED TOMATOES RECIPES - YUMMLY
From yummly.com
10 BEST PROSCIUTTO PESTO PASTA RECIPES | YUMMLY
From yummly.com
TOMATO AND PESTO SPAGHETTI RECIPE | PASTA RECIPES | TESCO ...
From realfood.tesco.com
PROSCIUTTO PASTA - SALT & LAVENDER
From saltandlavender.com
ZITI WITH FRESH MOZZARELLA, SUN-DRIED TOMATOES & PROSCIUTTO
From ciaochowbambina.com
FUSILLI WITH ROASTED CAULIFLOWER & SUN-DRIED TOMATO PESTO ...
From italianfoodforever.com
SUN DRIED TOMATO AND PROSCIUTTO PASTA WITH RICOTTA ...
From epicurestable.com
QUICK AND EASY HEALTHY PASTA WITH PESTO RECIPE - IFOODREAL.COM
From ifoodreal.com
10 BEST BASIL PESTO PASTA WITH TOMATOES RECIPES | YUMMLY
From yummly.com
10 BEST BASIL PESTO PASTA WITH TOMATOES RECIPES | YUMMLY
From yummly.com
CHERRY TOMATO PASTA WITH PROSCUITTO RECIPE | MYRECIPES
From myrecipes.com
PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES | RECIPE ...
From pinterest.ca
PASTA WITH PESTO AND ROASTED TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES | RECIPE ...
From pinterest.ca
30 RECIPES WITH PESTO YOU DON’T WANT TO MISS - INSANELY GOOD
From insanelygoodrecipes.com
BOW TIE PASTA WITH OVEN DRIED TOMATOES, ASPARAGUS, AND ...
From tastykitchen.com
PASTA SALAD RECIPES - FOOD & WINE
From foodandwine.com
10 BEST FUSILLI PASTA WITH PESTO RECIPES - YUMMLY
From yummly.com
SUN DRIED TOMATOES ON PIZZA - THERESCIPES.INFO
From therecipes.info
CIABATTA TOAST WITH SUN-DRIED TOMATOES, PESTO AND PROSCIUTTO
From cookmomma.com
PROSCIUTTO, PESTO AND CHICKEN PASTA | EAT WELL FOR LESS
From thehappyfoodie.co.uk
SPICY PESTO, ASPARAGUS, AND RICOTTA PASTA WITH CRISPY ...
From halfbakedharvest.com
SUN DRIED TOMATO AND PROSCIUTTO PASTA WITH RICOTTA ...
From pinterest.ca
PENNE PASTA WITH SUN-DRIED TOMATOES AND PESTO
From ethnicspoon.com
PESTO PASTA WITH CHERRY TOMATOES - ITALIAN FOOD FOREVER
From italianfoodforever.com
You'll also love