Fettucini With Kalamata Olive Tomato Pesto Recipes

CHERRY TOMATO AND KALAMATA OLIVE PENNE

Steps:

• Bring a large pot of salted water to a boil, add pasta.
• In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
• Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
• Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
• Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
• Mix in the tomato and olive mixture gently.
• Add parmesan cheese and toss gently, serve hot.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

KALAMATA OLIVE PESTO

Steps:

• Toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.

FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO

Steps:

• Set a large pan of lightly salted water ib high heat to come to a full rolling boil. In a food processor, combine jalapeno pepper, garlic, onion, thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil. Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside. Add fettucini to boiling water, bring back to a boil and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl. Discard cooking water, dry the underside of serving bowl with a towel, and empry fettucini into it. Season to taste with sea salt and top with 6 to 8 grinds of pepper. Top with pesto and strew scallions and lemon zest over it. Bring it to the table so everyone can admire it, and then toss and serve on warm wide shallow bowls. Let eveyone help themselves to grated Parmesan cheese.

BOW TIE PASTA WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner.
• Stir in oil.
• Stir in remaining ingredients and mix well.
• **I have also added broccoli to pasta water while cooking pasta and this is very good too.

PASTA WITH PUMPKIN SEED PESTO

Steps:

• Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
• Drop the pasta into the boiling water and cook until al dente.
• While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
• Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO

Steps:

• In a food processor, combine jalapeno pepper, garlic, onion , thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil.Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside. Cook fettucini according to directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl. Discard cooking water, dry the underside of serving bowl with a towel, and empty fettucini into it. season to taste with salt and pepper. Top with pesto and strew scallions and lemon zest over it. Toss and serve in wide shallow bowls. Pass the Parmesan cheese.