Farfalle With Cilantro Pesto Recipes

FARFALLE WITH PESTO

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.

FARFALLE WITH CILANTRO PESTO

Steps:

• Cook and drain pasta as directed on package. Place 2 tablespoons oil, the yogurt, lime juice, cheese, almonds, garlic, pepper and cilantro in blender. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.
• Heat 2 teaspoons oil in 10-inch skillet over medium heat. Cook chicken and squash in oil, stirring occasionally, until squash is crisp-tender. Stir in cilantro mixture, pasta and tomatoes; cook until hot.

BASIL PESTO FARFALLE W/ROASTED PINE NUTS

Steps:

• Boil Farfalle according to instructions. Al Dente works the best.
• Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
• Slowly pour the olive oil while blending all ingredients together.
• Set aside.
• Toast the remaining pine nuts in a splash of olive oil until golden brown.
• Set aside.
• Rinse pasta.
• Stir in the cheese/basil mixture.
• Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
• Serve warm or cold.

FARFALLE WITH CREAMY PESTO

Steps:

• Cook pasta in boiling, salted water until al dente.
• While pasta is cooking, combine remaining ingredients except Parmesan in a food processor and process for 30 seconds.
• (To release more flavor from basil leaves, place them in a small plastic bag and bruise with a meat mallet before adding to food processor).
• Drain pasta and toss with sauce in a serving bowl.
• Sprinkle with Parmesan cheese.

FABULOUS CILANTRO PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

GRILLED CHICKEN AND PESTO FARFALLE

Steps:

• Set the grill to medium high heat (or use a ribbed grill pan on the stovetop). Spray with cooking spray.
• Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm.
• Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl.
• Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally.
• Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens.
• Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired.
• Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.