Penne With Roasted Garlic Pesto Recipes

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

PENNE WITH PESTO

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

PENNE WITH ROASTED GARLIC PESTO

Steps:

• Preheat oven to 350 degrees. Meanwhile rinse the potato (skin on) and bring to a boil in a large pot with salted water. Reduce heat and let simmer until 3 quarters cooked about 10 minute Drain and let cool in colander.
• Place the garlic bulbs unpeeled in shallow roasting pan and drizzle the olive oil liberally over them. Bake in oven for 40 minutes. Remove from pan and let cool.
• Coarsely chop the herbs and potato, then transfer to a mortar (or food processor). Press out each clove of the cooled garlic into a bowl to produce a sticky puree. Transfer to the mortar. Gradually add olive oil (use some of the infused oil from the pan) and seasoning. Grind with the pestal until the pesto reaches a rough, spreading consistency.
• Bring a large heavy saucepan of salted water to a boil and cook penne until al dente approx 8-10 minutes dependning on the quality.
• Drain the cooked pasta and place in large bowl. Add the pesto and toss the ingredients together to coat pasta. Season to taste.