Fettuccine With Sun Dried Tomato Pesto Recipes

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PENNE WITH SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

FETTUCCINE WITH SUN-DRIED TOMATO PESTO



Fettuccine With Sun-Dried Tomato Pesto image

Make and share this Fettuccine With Sun-Dried Tomato Pesto recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons pesto sauce
1 cup drained sun-dried tomato packed in oil, diced
3/4 lb fettuccine pasta
salt
freshly grated parmesan cheese

Steps:

  • Combine sun-dried tomatoes and pesto and mix well.
  • Cook fettucine in a large pot of salted water until al dente.
  • Drain, reserving 1/2 cup of the cooking water.
  • Combine the tomato pesto with the 1/2 cup water and heat.
  • Add the fettucine and toss over medium heat, coating the pasta well.
  • Salt to taste.
  • Serve with the freshly grated Parmesan cheese.

Nutrition Facts : Calories 303.9, Fat 5.8, SaturatedFat 0.8, Cholesterol 62.2, Sodium 95.3, Carbohydrate 53, Fiber 1.6, Protein 11

LINGUINE WITH SUN-DRIED TOMATO PESTO



Linguine with Sun-Dried Tomato Pesto image

Provided by Maura Chamberlain

Categories     Food Processor     Garlic     Pasta     Tomato     Vegetarian     Quick & Easy     Parmesan     Basil     Pine Nut     Bon Appétit     Illinois

Yield 4 first-course servings

Number Of Ingredients 7

1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
1/2 cup grated Romano cheese or Parmesan cheese
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
3/4 pound linguine pasta

Steps:

  • Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

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SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
Aug 30, 2024 Recipes referenced during the making of this recipe: Giada’s penne with sun-dried tomato pesto, Minimalist Baker’s sun-dried tomato pesto …
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  • To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
  • To cook the pasta: Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
  • To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
  • Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while running the machine and blend until you’ve reached a relatively smooth, pesto-like consistency. If you’d like to add Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary. The pesto will be thick, but we’ll thin it out with cooking water soon.


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