Gluten Free Penne With Pistachio Pesto And Heirloom Tomato Salad Recipes

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GLUTEN FREE PENNE WITH PISTACHIO PESTO AND HEIRLOOM TOMATO SALAD



Gluten Free Penne with Pistachio Pesto and Heirloom Tomato Salad image

A delicious gluten free pasta salad with pistachio pesto and heirloom tomatoes.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla Gluten Free

Time 25m

Yield 6

Number Of Ingredients 10

1 (12 ounce) box Barilla Gluten Free Penne
2 medium heirloom tomatoes, diced
½ cup extra-virgin olive oil, divided
10 leaves fresh basil, chopped
½ cup unsalted pistachios
1 clove garlic, peeled and chopped
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated Romano cheese
3 ice cubes
Salt and black pepper to taste

Steps:

  • Place diced tomatoes in a large mixing bowl and season with salt and pepper. Drizzle tomatoes with olive oil and set aside.
  • Bring a large pot of water to a boil, add salt. Cook pasta 1 minute less than required cooking time on package.
  • Combine basil, pistachio, garlic, Parmigiano-Reggiano cheese and romano cheese in a blender. Pulse on medium high for 15 seconds. Turn blender to medium speed and slowly drizzle in the remaining olive oil to emulsify the pesto. Add ice cubes and blend to combine. Pour pesto into a large mixing bowl.
  • Drain pasta and reserve 1/2 cup of the pasta cooking water. Add pasta and pasta cooking water to pesto.
  • Top with the heirloom tomatoes before serving.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 49.4 g, Cholesterol 8.1 mg, Fat 26.7 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 182.5 mg, Sugar 2 g

TOMATO SALAD WITH FETA AND PISTACHIOS



Tomato Salad With Feta And Pistachios image

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Provided by Mina Stone

Categories     Bon Appétit     Tomato     Salad     Salad Dressing     Parsley     Feta     Side     Dinner     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 6

3 tablespoons pistachios
1 pound mixed tomatoes, some sliced, some cut into wedges
Kosher salt, freshly ground pepper
1/4 cup Basic Lemon Vinaigrette
1/4 cup chopped parsley, plus leaves for serving
1/4 cup crumbled feta

Steps:

  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then chop.
  • Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

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