Bow Ties With Pesto Feta And Cherry Tomatoes Recipes

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BOW TIES WITH PESTO, FETA, AND CHERRY TOMATOES



Bow Ties with Pesto, Feta, and Cherry Tomatoes image

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. If you're looking to cut cost but not taste, try substituting walnuts for pine nuts and Pecorino cheese for Parmesan.

Provided by Dave Lieberman

Categories     Cookstr Recipes

Number Of Ingredients 13

Salt
1 pound bow tie pasta (farfalle)
1 recipe pesto (following)
½ pint cherry tomatoes, halved
¾ cup crumbled feta cheese
Freshly ground black pepper to taste
5 big handfuls washed and dried basil leaves (about 2 hefty bunches)
¾ cup extra virgin olive oil
½ cup pine nuts or ¾ cup walnuts
½ cup fresh grated Parmesan cheese or Pecorino cheese
Juice of 1 small lemon
3-4 good pinches salt
About 20 grinds freshly ground black pepper

Steps:

  • To make the pesto: Place all ingredients with a half cup of the oil in a blender and blend. Gradually add the remaining quarter cup of oil until pesto is thick and smooth.
  • To make the pasta: Heat a large pot of salted water to a boil. Stir in the pasta 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 crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about an 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.

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES



Bow Ties with Pesto, Feta and Cherry Tomatoes image

Quick and easy to make, this looks spectacular on the table.

Provided by promfh

Categories     Other

Time 30m

Yield 4

Number Of Ingredients 14

1 pound bow tie pasta (farfalle)
3/4 cup Pesto recipe follows
1/2 pint cherry tomatoes halved
1 cup crumbled feta cheese
Kosher salt to taste
Black pepper fresh ground
Extra virgin olive oil as required
5 handfuls Basil leaves about 2 bunches
1/2 cup Pine nuts or 3/4 C walnuts
1/2 cup Parmesan cheese grated
1 small Lemon juice of
2 cloves Garlic peeled
20 grinds Black pepper
3/4 cup Extra Virgin Olive Oil

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: Place all Pesto 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

Nutrition Facts : Calories 970 calories, Fat 66.4443025 g, Carbohydrate 72.274465 g, Cholesterol 126.135 mg, Fiber 3.00799999138713 g, Protein 26.3445625 g, SaturatedFat 14.5928325 g, ServingSize 1 1 Serving (326g), Sodium 683.7965 mg, Sugar 69.2664650086129 g, TransFat 4.47526250000001 g

BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES



Bow Tie Pasta With Pesto, Feta & Cherry Tomatoes image

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

1 lb bow tie pasta (Farfalle)
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
kosher salt & freshly ground black pepper
olive oil, as needed
2 bunches basil leaves
1/2 cup toasted pine nuts
1/2 cup freshly grated parmesan cheese
1 small lemon, juice of
2 garlic cloves, peeled
kosher salt, to taste
fresh ground black pepper, to taste
3/4 cup extra virgin olive oil

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 TIES WITH PESTO, FETA AND CHERRY TOMATOES



Bow Ties with Pesto, Feta and Cherry Tomatoes image

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

1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed

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

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