PASTA, PESTO, AND PEAS
Provided by Ina Garten
Time 58m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
TEENA'S SPICY PESTO CHICKEN AND PASTA
A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.
Provided by LAGIRL
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
- Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g
CHICKEN AND PEAS WITH PASTA
This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.
Nutrition Facts :
PASTA WITH TOMATO PESTO, FETA AND CHICKEN
Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
- Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
- To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.
Nutrition Facts : Calories 455, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g
PASTA WITH CHOPPED PESTO AND PEAS
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
- As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
- Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
- Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
ONE-POT CHICKEN PESTO PASTA
When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.
Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
PESTO CHICKEN PASTA
Make and share this Pesto Chicken Pasta recipe from Food.com.
Provided by Jill L. Margaritta
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine package of Knorr pesto sauce, milk, parmesean cheese, lemon juice and Lawry's seasoning in a sauce pan.
- Whisk ingredients together.
- Bring to a boil and then turn down to a low simmer. Stirring every few minutes so that it does not burn. The sauce will thicken up a bit.
- Cook noodles in seperate pan according to directions on the box.
- In another pan sautee the sliced mushrooms on medium heat in 1 tsp of butter. Sprinkle with salt, pepper and Lawry's Seasoning. Sautee about 5 minutes.
- Remove mushrooms from pan and set aside.
- Pound the chicken so that is is about a quarter inch thick. Season with salt, pepper and garlic powder on both sides.
- Melt remaining 2 tbs of butter in the pan.
- Add the chicken. Cook about 3 1/2 minutes on each side. Only flipping once. Heat should be at about medium to medium high. Depending on your stove.
- Remove the chicken from the pan.
- Slice up the chicken in thinner pieces.
- Mix the noodles, mushrooms, chicken and sauce together.
- Serve with garlic bread and an italian tossed salad.
- Enjoy.
Nutrition Facts : Calories 523.7, Fat 16.9, SaturatedFat 9.4, Cholesterol 109.7, Sodium 371.3, Carbohydrate 52.5, Fiber 6.9, Sugar 5.9, Protein 41.2
PESTO CHICKEN PASTA WITH PEAS AND FETA
Make and share this Pesto Chicken Pasta With Peas and Feta recipe from Food.com.
Provided by osuheatherk
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken breasts (I like to use McCormick's Grill Mates Montreal Chicken Seasoning) and grill. Allow to cool slightly and slice into strips.
- Cook pasta. Drain.
- Cook peas according to package.
- Stir the pesto and feta into the cooked, drained, hot pasta. Toss with the hot cooked peas and chicken strips. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 458.3, Fat 9.3, SaturatedFat 4.9, Cholesterol 59.8, Sodium 444.4, Carbohydrate 64.8, Fiber 13.7, Sugar 4.7, Protein 32.5
More about "pesto chicken pasta with peas and feta recipes"
CHICKEN PESTO PASTA WITH PEAS - EASY RECIPES USING ONE …
From onepotonly.com
4.7/5 (6)Total Time 30 minsCategory One PotCalories 554 per serving
- In a large pot or dutch oven, coat the bottom of the pot with olive oil over medium heat and add in the diced onions and garlic. Stir and let the onions sweat for a minute.
- Add in the chicken cubes and quickly brown the chicken on each side for 1-3 minutes each. Depending on the thickness of the chicken.
- Lower the heat back down to a simmer and let the pasta cook for 10-12 minutes, stirring occasionally so nothing gets stuck to the bottom.
CHICKEN FETA PASTA {5 INGREDIENTS!} - WELLPLATED.COM
From wellplated.com
CHICKEN PESTO PASTA - DINNER AT THE ZOO
From dinneratthezoo.com
CREAMY CHICKEN, PEA & PESTO PASTA RECIPE - COOKSISTER
From cooksister.com
PESTO PASTA WITH FETA AND TOMATO RECIPE - RECIPES.NET
From recipes.net
BAREFOOT CONTESSA | PASTA, PESTO, AND PEAS | RECIPES
From barefootcontessa.com
CHICKEN PESTO PASTA WITH PEAS - SARAH PFLUGRADT
From sarahpflugradt.com
Estimated Reading Time 2 mins
CREAMY CHICKEN PESTO PASTA - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
PESTO PASTA SALAD WITH FETA - IN SEARCH OF YUMMY-NESS
From insearchofyummyness.com
QUICK PASTA WITH PEAS AND FETA CHEESE - COOKING CHAT
From cookingchatfood.com
BASIL AND FETA PESTO PASTA WITH CHICKEN RECIPE - RECIPEYUM
From recipeyum.com.au
BASIL PESTO CHICKEN SPAGHETTI - CAFE DELITES
From cafedelites.com
PESTO CHICKEN PASTA - NOT QUITE NIGELLA
From notquitenigella.com
CHICKEN BASIL PESTO PASTA - PERFECT EASY DINNER - SUGAR SALT MAGIC
From sugarsaltmagic.com
SIX WAYS WITH FROZEN PEAS: FROM PASTA TO PESTO
From theguardian.com
CREAMY CHICKEN PESTO PASTA - JULIA'S ALBUM
From juliasalbum.com
CREAMY PESTO PASTA CHICKEN BAKE WITH PEAS - PROJECT MEAL PLAN
From projectmealplan.com
FETA AND PESTO CHICKEN - DAYS OF JAY
From daysofjay.com
10 BEST CHICKEN FETA CHEESE PASTA RECIPES - YUMMLY
From yummly.com
ONE POT CREAMY PESTO CHICKEN PASTA RECIPE - BUDGET BYTES
From budgetbytes.com
PESTO CHICKEN PASTA - NADIA LIM
From nadialim.com
20-MINUTE PESTO CHICKEN PASTA RECIPE » LEELALICIOUS
From leelalicious.com
PESTO PASTA WITH CHICKEN, ASPARAGUS, AND PEAS - GOOD IN THE SIMPLE
From goodinthesimple.com
CHICKEN PESTO PASTA (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
10 BEST CHICKEN PESTO FETA RECIPES | YUMMLY
From yummly.co.uk
ONE POT PASTA WITH CHICKEN, FETA AND DILL | SWEET PEAS & SAFFRON
From sweetpeasandsaffron.com
BAKED FETA PASTA WITH CHICKEN (TIKTOK RECIPE) - SLIMMING EATS
From slimmingeats.com
CHICKPEA PESTO PASTA - AMERICAN HOME COOK
From americanhomecook.com
CREAMY CHICKEN PASTA BAKE - EAT LOVE EAT
From eatloveeats.com
WHAT TO SERVE WITH CHICKEN PESTO PASTA? 4 MUST-TRY SIDE DISH …
From cookindocs.com
PESTO FETTUCCINE WITH CHICKEN RECIPE | MYRECIPES
From myrecipes.com
PESTO PASTA WITH CHICKEN RECIPE - CHICKEN AND PESTO PASTA
From smoothrecipe.com
10 BEST PESTO PASTA WITH CHICKEN AND VEGETABLES RECIPES - YUMMLY
From yummly.com
CREAMY CHICKEN PESTO PEA PASTA | 12 TOMATOES
From 12tomatoes.com
PESTO CHICKEN VEGGIE PASTA RECIPE - A WELL SEASONED KITCHEN
From seasonedkitchen.com
RECIPE - MIXED HERB PESTO PASTA WITH PEAS & FETA | PASTA WITH …
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love