Mexican Style Pesto With Rice Or Whole Grain Pasta Recipes

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MEXICAN-STYLE PESTO



Mexican-Style Pesto image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

3 Fresno chile peppers
1/4 cup pistachio nuts or sliced almonds
1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
1 cup arugula or other spicy greens, packed
A couple sprigs fresh marjoram or oregano, leaves picked
2 cloves garlic, grated or finely chopped
1 teaspoon ground cumin, 1/3 palmful
Juice of 1 lime
About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
Salt and freshly ground black pepper
About 1/4 cup extra-virgin olive oil
1 pound rice flour pasta, whole grain or whole wheat spaghetti
Grated Manchego cheese, for garnish
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese, or a few small pieces of saved-up rind
Herb bundle of several sprigs each of fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water

Steps:

  • Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
  • To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.;
  • To make stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

PESTO GARDEN PASTA FOR THE WHOLE FAMILY RECIPE BY TASTY



Pesto Garden Pasta For The Whole Family Recipe by Tasty image

Here's what you need: fresh basil leaves, olive oil, grated parmesan cheese, almond butter, lemon juice, garlic, lemon zest, kosher salt, pepper, kosher salt, pasta, grape tomato, yellow cherry tomato, red onion, mozzarella ball

Provided by Greg Perez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

2 cups fresh basil leaves
½ cup olive oil
½ cup grated parmesan cheese
1 tablespoon almond butter
1 tablespoon lemon juice
2 cloves garlic, smashed
2 teaspoons lemon zest
kosher salt, to taste
pepper, to taste
kosher salt, to taste
4 cups pasta, short, such as farfalle or penne
1 cup grape tomato, halved
1 cup yellow cherry tomato, halved
¼ cup red onion, sliced
8 oz mozzarella ball, drained

Steps:

  • Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
  • Cook the pasta according to the package instructions.
  • Drain and transfer the pasta to a large serving bowl.
  • Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
  • Pour the pesto sauce over the pasta.
  • Toss the ingredients together.
  • Serve warm in a bowl.
  • Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Nutrition Facts : Calories 744 calories, Carbohydrate 88 grams, Fat 31 grams, Fiber 5 grams, Protein 26 grams, Sugar 6 grams

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