Sun Dried Tomatoes Pesto Pasta With Seasoned Veggies Recipes

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

PENNE WITH SUN-DRIED TOMATO PESTO

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.

GRILLED VEGETABLE SUN-DRIED TOMATO PESTO PASTA

Steps:

• Preheat grill.
• Lay out the zucchini and asparagus on a large cutting board. Brush the vegetables with olive oil and sprinkle with salt and pepper, turn and repeat. Grill the zucchini, asparagus for about 6 minutes each side. Set aside and allow to cool.
• Place the bell peppers whole, right on the grill. Char on all sides. Once the peppers are charred, remove from the grill and put in a bowl and cover.
• While the vegetables are cooling cook the pasta according to package directions, drain and add to a large mixing bowl. Add the pesto to the hot pasta and toss to coat, set aside to cool.
• Once the peppers are cool enough to handle, take a paper towel and wipe the charred skin off and de-seed them.
• Chop all the grilled vegetables into bite-size pieces and add to the cooled pasta along with the cherry tomatoes, bocconcini and basil and mix well.
• Serve at room temperature.

SUN-DRIED TOMATO AND PESTO PASTA RECIPE

Steps:

• Heat water in a large pot and add oil and salt in it.
• Add the pasta in the water and cook it for 8-10 minutes according to package instructions stirring occasionally.
• Cook the pasta al dente. It should be still slightly firm when bitten.
• Remove the pasta from the water and set it aside. Save the cooking water for later to use in the sauce. Run the pasta under cold water in a strainer to prevent it from cooking further.
• In a blender or food processor, combine basil leaves and sun dried tomatoes. If needed you can add a little olive oil as well, however the sun-dried tomatoes are already packed in olive oil which has soaked up flavor from the tomatoes, so you will not need to add too much extra oil.
• Lightly toast the almonds in a skillet. Now add the garlic cloves, roasted almonds, salt, black pepper powder and lemon juice.
• Grind the mixture to a thick chunky sauce.
• Transfer the sauce to a pan and cook it on medium heat for a couple of minutes.
• Add the cooked pasta to the sauce.
• Toss the pasta to coat it in the sauce. Add some of the pasta water that you had saved earlier to thin the sauce slightly.
• Season with some fresh basil leaves and grated parmesan cheese (skip for a vegan version). Serve the pasta hot or at room temperature along with some garlic bread.

PESTO PASTA WITH SUN DRIED TOMATOES

Steps:

• Boil pasta in a stock pot for 8 minutes
• Drain and rinse with cold water
• Set aside
• Heat a skillet over medium high heat and cook bacon or pancetta
• When halfway cooked, add the olive oil and garlic
• Saute for 30 seconds
• Add the cooked chicken
• Add the pasta and sun-dried tomatoes
• Toss to coat
• Add the pesto, using more or less dependig on your taste
• Season with salt and pepper
• Remove skillet from heat and stir in the parsley
• Shave parmigiano reggiano over top

VEGAN SUN-DRIED TOMATO PESTO

Steps:

• Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.

BASIL PESTO CHICKEN AND VEGGIES

Steps:

• First, cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning. Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
• In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully cooked, about 6 - 8 minutes, but times may vary. Once the chicken is fully cooked, transfer to a plate and tent with foil to keep warm.
• Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid. Reduce the heat to medium-low and cook for 10 - 15 minutes, or until the vegetables are tender.
• Remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. Remove from heat and serve garnished with freshly grated parmesan cheese.

SUN-DRIED TOMATO BEST-O PESTO PASTA VEEG

Steps:

• To begin, prepare the pasta according to package instructions remembering to reserve some of the pasta cooking water. And as your pasta cooks, gather the ingredients for the no-cook sauce.
• In a high-speed blender add the fire roasted tomatoes, broth or plant-based milk, sundried tomatoes, basil, oregano, garlic, and one cup of the reserved pasta cooking water. Give it a mix whirl in the blender, stop and taste for salt and season as needed. You can add a little more of the pasta cooking water if you prefer the sauce consistency to be thinner. I typically add about one to one and one-half cups of pasta water.
• Finally, pour the sauce over the cooked and drained pasta, and gently toss to coat the pasta with sauce. Sprinkle each serving with a generous portion of our cheesy Plant-Based Pine Nut Parmesan, serve with a side salad and enjoy!

SUN DRIED TOMATO PESTO

Steps:

• Add the sun dried tomatoes, cashews and garlic cloves to a food processor.
• Pulse, then add the parmesan cheese, basil, black pepper and salt.
• Place the lid on the food processor, then drizzle the olive oil and water in while the food processor is running.

CHICKEN PESTO PASTA WITH VEGGIES

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
• In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
• Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
• Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
• Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.

SUN-DRIED TOMATO PESTO PASTA

Steps:

• If you're adding pasta to this dish, cook the pasta over the stove as you normally would.
• Meanwhile, run the zucchini through your spiralizer then set aside.
• Add pancetta and mushrooms to the skillet and cook over medium heat for 5 minutes, or until the pancetta is cooked. Add the zucchini noodles to the skillet and use tongs to toss them for 2-3 minutes. You want the noodles to be warm but not soggy.
• Remove skillet from the heat, then add the regular pasta noodles into the skillet. Last, add the pesto and use kitchen tongs to combine everything together.
• Transfer pasta into bowls then top with cheese. Enjoy!

SUN DRIED TOMATO PASTA

Steps:

• Add sun-dried tomatoes, ricotta, olive oil, basil, garlic, and parmesan cheese, ¼ tsp scant of fine salt to a food processor and blend for a few seconds. You want a pesto-like consistency (coarse rather than a puree). Set aside until pasta is done.
• Cook the pasta in a large pot of boiling salty water according to the package directions.
• Drain the pasta when it's still al dente, but remember to reserve ½ cup of the pasta cooking water.
• Return the pasta to the pot along with the pesto and a touch of the pasta water. Toss over medium heat until everything is well combined, adding the rest of the pasta water as much as needed to make the pasta moist.
• Serve immediately with freshly ground black pepper and grated parmesan and a drizzle of extra virgn olive oil if desired.

PEA PESTO PASTA WITH SUN-DRIED TOMATOES & ARUGULA (VEGAN + GF)

Steps:

• Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
• In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.
• Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil or water.
• Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
• Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are 'al dente' and still have a slight bite to them. Return to pan off heat and set aside.
• Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.
• Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
• Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.
• Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and vegan parmesan cheese.
• Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.

VEGETABLES WITH PASTA AND SUNDRIED TOMATO

Steps:

• Preheat the oven to 180 degrees celcius.
• In a flat oven safe pan or dish, arrange all the vegetables and sprinkle with olive oil, add salt and black pepper.
• Bake in the oven for 20 minutes, remove and spoon around the veggies.
• Put it back in the oven for another 20 minutes until the veggies are al dente or soft if you like.
• When they are done to your liking, remove from oven and sprinkle with brown sugar, cinnamon and nutmeg.
• Transfer the pasta and vegetables to one dish, mix it through, shred your sundried tomatoes in and garnish with fresh basil leaves.

SUN-DRIED TOMATO PESTO

Steps:

• Gather the ingredients.
• Heat an oven to 350 F. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant, about 8 to 10 minutes; let cool completely.
• Pour the reserved sun-dried tomato oil into a liquid measuring cup. Add enough olive oil to the sun-dried tomato oil to make 1/2 cup total.
• Add the walnuts to a food processor and pulse a few times until coarsely chopped.
• Add the sundried tomatoes, oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using).
• Process until the desired consistency is reached, stopping to scrape down the sides once or twice. If needed, add more olive oil in a slow stream (up to 1/4 cup more). If the mixture is too thick, add a tablespoon or two of water to loosen the consistency.
• Taste for seasoning and adjust, if necessary. Use immediately or store in the fridge.

SUN-DRIED TOMATO PESTO

Steps:

• Using a food processor, running and with the lid on, drop the garlic and Parmesan cheese down the feed tube and process into fine crumbs.
• Add the sun-dried tomatoes and walnuts and process again. Add the basil leaves, lemon juice and salt.
• While the food processor is running, drizzle in the oil slowly and process until everything comes together. If you have the oil from the sun-dried tomato jar, use that first. Loosen the pesto to suit your needs by adding more olive oil as needed. Season to taste with freshly ground black pepper.
• Toss the pesto on some warm cooked pasta or as a spread on a sandwich or crostini.