Cremoso Pescado Al Pesto Recipes

CREMOSO PESCADO AL PESTO

Cremoso pescado al pesto image

Esta receta de pescado lleva una cremosa salsa de pesto que aporta un gran sabor a la delicadeza del eglefino.

Provided by My Food and Family

Categories Casa

Time 25m

Yield 4 porciones

Number Of Ingredients 4

Ingredients

4 filetes de eglefino (anón, haddock) congelados (1 lb) (No los descongeles)
1/4 taza de mayonesa reducida en grasa KRAFT Light Mayo Reduced Fat Mayonnaise
2 de salsa tradicional de pesto de albahaca CLASSICO Traditional Basil Pesto Sauce and Spread
1 tomate (jitomate), picado

Steps:

Calienta el horno a 450°F.
Coloca el pescado en una fuente para hornear de 13x9 pulgs.
Mezcla la mayonesa con el pesto; úntasela al pescado. Ponle los tomates encima.
Hornea el pescado 15 min. o hasta que se desmenuce fácilmente con un tenedor.

Nutrition Facts : Calories 160, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PESTO PASTA

Pesto Pasta image

Easy to make, but full of flavor! Good hot or cold.

Provided by Lauren

Categories World Cuisine Recipes European Italian

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup chopped onion
2 ½ tablespoons pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 (16 ounce) package pasta
salt to taste
ground black pepper to taste

Steps:

Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g

TRENETTE AL PESTO

Trenette al Pesto image

Provided by Phil Torre

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups tightly packed fresh basil leaves
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup of pine nuts
pinch of salt
2 cloves of garlic chopped fine
1/2 pound of trenette pasta or linguine
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons freshly grated pecorino-romano cheese
4 medium potatoes, peeled and thinly sliced
1/2 pound green beans, washed and ends broken off

Steps:

Put 1/2 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
Stir in the cheese by hand, mixing well. I find this achieves a much better consistency than if you blend the cheese in using the food processor or blender.
Bring a large pot of liberally salted water to a boil. Add the trenette and cook until al dente.
Meanwhile, in a large sauté pan add 2 tablespoons of olive oil and the pesto, turn heat on low and heat through.
Reserve 1/4 cup of water from the pot then drain pasta and add to sauté pan with pesto, and turn the heat up to medium. Add the reserved pasta water and stir vigorously, coating the pasta completely with the sauce.
Transfer the pasta to individual serving plates and serve immediately.

PASTA AL PESTO

Pasta Al Pesto image

Make and share this Pasta Al Pesto recipe from Food.com.

Provided by Rita1652

Categories Vegetable

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces pasta (preferably linguine)
1/4 lb peapods
3 carrots, thinly sliced
fresh ground black pepper (for garnish) (optional)
2 tablespoons safflower oil or 2 tablespoons olive oil
fresh ground black pepper (for garnish) (optional)
3 small zucchini, thinly sliced
2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (pignolli)
1 tablespoon olive oil
1/2-3/4 cup freshly grated parmesan cheese

Steps:

PESTO:
Place ingredients in bowl of food processor.
Process until smooth, using rubber scraper to push down the sides occasionally.
Variations: - add 3/4 c freshly grated Parmesan Cheese
PASTA:
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, prepare pesto; set aside, covered.
Steam carrots.
Meanwhile, in skillet, heat oil.
Add zucchini and peapods.
Stir continuously until crisp/tender.
When pasta is done, drain well; toss pesto with noodles until they are well coated.
Then toss in vegetables.
Garnish with pepper and cheese.
VARIATIONS: - add 1/2 c Parmesan cheese to Pesto

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