Cherry Tomato Pesto Pops Recipes

PESTO PASTA WITH CHERRY TOMATOES

Pesto Pasta With Cherry Tomatoes image

Provided by Deborah

Number Of Ingredients 13

Ingredients

1 Bunch Fresh Basil, About 1 1/2 Cups Tightly Packed
1/4 Cup Lightly Toasted Blanched almonds
1/3 Cup Grated Parmesan Cheese
1 Large Garlic Clove
Juice of 1 Lemon
1/4 Cup Extra Virgin Olive Oil
1 Pound Whole Grain Pasta
2 Cups Halved, Ripe Cherry Tomatoes
1 Garlic Clove Finely Minced
3 Tablespoons Olive Oil
Salt & Pepper To Taste
Pinch of Red Pepper Flakes
Grated Pecorino Romano or Parmesan Cheese

Steps:

Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
Heat a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
Drain the pasta, then return to the pot.
Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
Serve in individual bowls, passing the cheese at the table.

CHERRY TOMATOES STUFFED WITH PESTO

Cherry Tomatoes Stuffed With Pesto image

When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).

Provided by Martha Rose Shulman

Categories easy, quick, weekday, appetizer, side dish

Time 30m

Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish

Number Of Ingredients 8

Ingredients

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1 pint cherry tomatoes

Steps:

To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

QUICK PENNE PESTO WITH TOMATOES

Quick Penne Pesto with Tomatoes image

Ready Pasta Penne combines with basil pesto, cherry tomatoes, and fresh mozzarella to make this classic Italian dish that's just as tasty as it is timesaving.

Provided by Barilla Canada

Categories Trusted Brands: Recipes and Tips Barilla Canada

Time 5m

Yield 2

Number Of Ingredients 7

Ingredients

1 pouch Barilla® Ready Pasta Penne
2 tablespoons Barilla® Traditional Basil Pesto
½ cup cherry tomatoes, halved
½ cup small mozzarella balls
Salt and pepper to taste
6 fresh basil leaves, shredded
Pine nuts for garnish

Steps:

Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
Top with basil and pine nuts.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.7 g, Cholesterol 24.1 mg, Fat 13.9 g, Fiber 4.7 g, Protein 18 g, SaturatedFat 5 g, Sodium 406.2 mg, Sugar 3.2 g

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