BOW TIES WITH WALNUT-HERB PESTO
I can't resist having pasta at least once a week, but I also didn't want the fat and extra calories that come with. I created this dish, and now I sometimes can even have second helpings! -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions., Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add walnuts; cover and process until blended. While processing, gradually add oil in a steady stream., Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.
Nutrition Facts : Calories 323 calories, Fat 17g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges
BOW TIES WITH ARTICHOKE PESTO
Steps:
- In large pot of boiling, salted water, cook bow ties per package directions.
- In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
- Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.
CREAMY PESTO CHICKEN AND BOW TIES
Use Campbell's® Condensed Cream of Chicken Soup, chicken breast, and bow tie pasta to make an easy one-dish meal with a creamy pesto sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Drain.
- Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
- Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 30 g, Cholesterol 98.4 mg, Fat 28.8 g, Fiber 3.1 g, Protein 35.8 g, SaturatedFat 10.3 g, Sodium 883.7 mg, Sugar 3 g
BOW-TIE PASTA WITH PESTO CHICKEN AND WALNUTS
Four ingredients to a quick, healty pasta dish. Perfect for picnics, potlucks, or week night dinner.
Provided by KelBel
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions, drain.
- Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly.
- Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more.
- Serve warm or chilled. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 394.6, Fat 11.3, SaturatedFat 1.9, Cholesterol 81.3, Sodium 33.7, Carbohydrate 55.5, Fiber 3.2, Sugar 1.7, Protein 18.1
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
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
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
BASIL PESTO BOW TIE PASTA
Make and share this Basil Pesto Bow Tie Pasta recipe from Food.com.
Provided by Leta8076
Categories Very Low Carbs
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Don't forget to salt the water.
- Drain well.
- While pasta is cooking, place olive oil and garlic in a small fry pan.
- Bring to moderate heat, stirring garlic frequently to prevent browning.
- Add pinenuts and saute stirring frequently until nuts are firm but tender.
- Toss cooked pasta with pinenut/garlic mixture.
- Gently stir in basil pesto until pasta is lightly coated.
- Add tomatoes, grated parmesan and feta cheese.
- Toss lightly and serve warm or at room temperature.
- There are no measurements for these ingredients because it is all a matter of individual taste.
Nutrition Facts :
WALNUT PESTO
A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!
Provided by teachhope03
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g
WALNUT-HERB PESTO
Provided by Diane Rossen Worthington
Categories Condiment/Spread Sauce Food Processor Garlic Herb Parmesan Walnut Summer Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.
BOW TIES WITH BROCCOLI PESTO RECIPE - (4.3/5)
Provided by á-4939
Number Of Ingredients 10
Steps:
- 1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside. 2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again. 3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired. 4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using, and drizzle with olive oil, if desired.
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