Creme Fraiche Pesto Recipes

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GLAZED BEETS WITH CREME FRAICHE AND PISTACHIOS



Glazed Beets with Creme Fraiche and Pistachios image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds medium to large red and yellow beets
Olive oil
Kosher salt and freshly ground black pepper
1 tablespoon honey
2 tablespoons butter
1/4 cup unsalted pistachios
1/2 cup creme fraiche
Zest of 1 lemon
1/4 cup chopped fresh mint
1/4 cup fresh flat-leaf Italian parsley leaves

Steps:

  • For the beets, preheat the oven to 400 degrees F.
  • Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife.
  • When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely.
  • Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper.
  • For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their "pistachio-ness." Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish.
  • For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish.
  • To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go.

CHICKEN & CREAMY PESTO PASTA



Chicken & creamy pesto pasta image

Fresh basil and creme fraiche make a mid-week pesto pasta dinner into a dish impressive enough for friends. This will become a firm favourite.

Provided by hollyj

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cook the pasta according to the packet instructions
  • While the pasta is cooking, heat the oil and fry the chicken. After a minute add the courgette.
  • Mix the creme fraiche and pesto together.
  • Just as the chicken and courgette seems done throw in your cherry tomatoes and cook for about a minute, or until the tomatoes begin to soften. (Not too long or they will turn to sauce!)
  • Add the pesto and creme fraiche mix, plus some basil leaves (about 10), to the chicken pan and heat through, covering the other ingredients.
  • Drain the pasta, plate up and serve the chicken and sauce on top. Sprinklw with some more basil leaves if you want.
  • You can make more of less sauce really easily and add as much chicken as you like to suit all appetites and tastes, less pesto or more could be added too.

CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS



Crème Fraîche Pasta With Peas and Scallions image

Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.

Provided by Hana Asbrink

Categories     dinner, easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and black pepper
3 bunches scallions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound medium shells pasta
1 cup finely grated Parmesan
3/4 cup crème fraîche
1 lemon, zested (about 2 teaspoons zest), then quartered
1 cup frozen peas

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
  • In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
  • Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
  • While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
  • When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
  • Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.

CREAMY RED PESTO CHICKEN WITH PASTA



Creamy Red Pesto Chicken With Pasta image

I was surprised how quickly and easily this recipe came together. It's tasty and looks good. I used creme fraiche for this but I expect sour cream would work as well.

Provided by Shuzbud

Categories     Chicken Breast

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 cups dry pasta (or equivalent of fresh pasta)
1 tablespoon olive oil
2 chicken breasts, diced
1 red onion, peeled and diced
1/3 cup sun-dried tomato pesto
1/3 cup creme fraiche
1/2 tablespoon finely grated parmesan cheese
salt and pepper, to taste

Steps:

  • Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later).
  • Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
  • Add the diced red onion and cook for a further 5 minutes.
  • Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
  • Stir in the grated parmesan cheese and season to taste with salt and pepper.
  • Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.

Nutrition Facts : Calories 818.2, Fat 36.6, SaturatedFat 14.4, Cholesterol 148.2, Sodium 133.4, Carbohydrate 75.7, Fiber 3.9, Sugar 4.9, Protein 44.3

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