Pasta With Creamy Pesto Sauce Prosciutto Sun Dried Tomatoes And Pine Nuts Recipes

PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES

Steps:

• Cook the pasta according to the package directions. Reserve ¼ cup of the liquid that the pasta is cooked in.
• In a large sauté pan heat 2 tablespoons of olive oil over medium heat then add the chopped onion and cook for 4-5 minutes until soft. Add the garlic, tomatoes, and prosciutto and cook for 3-4 more minutes.
• Add the white wine and scrape the bottom of the pan with a wooden spoon to deglaze the pan. Cook for 3-4 minutes. Stir in the pesto.
• Add the pasta then stir in ¼ cup of the reserved pasta water to loosen the sauce.
• Grate the Parmigiano-Reggiano on top of the pasta and serve.

PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM

Steps:

• Cook onions until soft.
• Add proscuitto and cook until begins to brown.
• Add tomatoes and cream and cook until reduced by about half.
• Check seasonings.
• Prosciutto can be very salty.
• Serve over cooked pasta and top with grated cheese.
• Very easy and quick!

PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F/220˚C.
• In a large pot, bring 4 quarts of water to a rolling boil.
• Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
• In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
• Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
• In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
• Enjoy!

PASTA WITH CREAMY PESTO SAUCE, PROSCIUTTO, SUN DRIED TOMATOES, AND PINE NUTS

Steps:

• Heat 2 tbsps olive oil over medium heat..
• Add pesto and mix into the oil. Be sure to stir often as the pesto warms.
• When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)
• Add some pasta water to thin out the sauce, if needed.
• Turn down the heat and continue to stir to incorporate the cream and pesto
• Salt and pepper to taste.
• Chop prosciutto. Heat 1/2 tbsp olive oil in a small fry pan. Salute prosciutto until it begins to brown, about 2 minutes. Transfer prosciutto with slotted spoon to paper towel to drain.
• Chop tomatoes. Heat 1/2 tbsp olive oil in the fry pan. Salute tomatoes until soft, about 2 minutes. Transfer tomatoes to paper towel to drain.
• Mix the pesto sauce well with the pasta over moderate heat.
• Stir the prosciutto and sun dried tomatoes into the pasta. Top with pine nuts and cheese.