Pesto Artichoke Stuffing Wtomatoes And Pine Nuts Recipes

ORZO WITH ARTICHOKES AND PINE NUTS

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
• While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
• Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
• Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

PESTO STUFFED PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
• Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
• Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

PESTO-STUFFED TOMATOES

Steps:

• Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
• Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
• Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.

ARTICHOKE-PESTO BITES

Steps:

• Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.

PENNE WITH TOMATOES, PESTO AND ARTICHOKES

Steps:

• Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

PESTO-ARTICHOKE PIZZA

Steps:

• PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
• Spread pesto on crust.
• Toss a thin coat of shredded cheese over the pesto.
• Then begin to layer vegetables.
• First spread spinach evenly.
• Then top with artichokes, followed by diced tomatoes.
• Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
• Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
• Bake according to pizza crust instructions.
• (usually 10 minutes).
• It's always a huge hit- and addictively delicious!

ARTICHOKE PESTO PASTA

Steps:

• In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
• Pour pine nuts into a small bowl and set aside.
• In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• Process until purèed.
• In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• Drain pasta and return to pan.
• Over medium heat, at 1/4 cup vegetable broth to pasta.
• Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• Pour artichoke pesto over pasta.
• Sprinkle with parsley, pine nuts and red pepper flakes.
• Mix gently.
• Add remaining broth if seems dry.

PESTO PASTA WITH TOMATOES AND PINE NUTS

Steps:

• For the pesto, in a food processor or blender, finely chop basil,parsley, parmesan cheese, garlic ,salt and the 1/4 Cup of pine nuts.
• Add the olive oil and vinegar.
• Blend until it's the consistency of creamed butter.
• Toss warm pasta with pesto using as much or as little pesto as you prefer, but make sure to coat the pasta.
• Add chopped tomatoes, tossing well.
• Salt & pepper to taste.
• Serve in your favorite pasta bowl with toasted pine nuts.
• To toast the pine nuts, lightly brown them in your toaster oven or in a little olive oil until golden.

ARTICHOKE AND PINE NUT PESTO

Steps:

• Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
• Enjoy!

PESTO-ARTICHOKE STUFFING W/TOMATOES AND PINE NUTS

Steps:

• In 2 quart saucepan, bring to a boil the UNDRAINED tomatoes, butter, pesto, artichoke hearts and water.
• Stir in stuffing mix and pine nuts.
• Cover, turn off heat, and let stand 5 minutes.
• Fluff with a fork.
• *For moister stuffing, add 1-2 Tbl. more water.