Pesto Bruschetta Pasta Recipes

PESTO BRUSCHETTA

Steps:

• Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

PESTO BRUSCHETTA LOAF

Steps:

• Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
• Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.

PESTO BRUSCHETTA PASTA

Steps:

• Cook the pasta according to package directions; drain and rinse with cold water.
• While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
• Toss the cooked pasta with the olive oil mixture.
• Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
• Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.

PESTO BRUSCHETTA ON GARLIC CROSTINI

Steps:

• Preheat oven to 400 degrees F.
• Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
• While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

BRUSCHETTA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
• Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
• Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
• Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.

PORTABELLA PESTO BRUSCHETTA

Steps:

• Heat oven to 400*.
• Melt 1/3 cup butter in a large skillet until sizzling.
• Add mushrooms and crushed garlic.
• Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
• Sprinkle lightly with salt.
• Sprinkle with pepper to taste (I use a good amount).
• Remove from heat and set aside.
• Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
• Scrape the remaining whole clove of garlic across the bread tops.
• Spread the tops with pesto, completely covering the bread.
• Top with mushrooms, then sprinkle on cheese.
• Toast another 5 minutes in the oven until cheese is melted.

MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA

Steps:

• Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.