PESTO PASTA
Easy to make, but full of flavor! Good hot or cold.
Provided by Lauren
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
- In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g
PORCINI MUSHROOMS EGG NOODLES WITH BASIL PESTO SAUCE
This simple but beautiful dish is one of our favourites for all ages to enjoy. A vibrant basil pesto sauce complements the classic taste of porcini mushrooms, finished off by a crunch of browned pistachios and a fresh zing of parsley garnish. A great, hearty meal to share with friends and family after a long day.
Provided by edendumuk
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a pot with water and bring it to a boil.
- Add salt and cook the noodles for 2 minutes.
- In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil.
- In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them.
- Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish.
- Variant with Mushrooms: Brown in a pan some Edendum Porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above.
Nutrition Facts : Calories 471.6, Fat 15.7, SaturatedFat 2.9, Cholesterol 52.5, Sodium 41.6, Carbohydrate 69.2, Fiber 17.6, Sugar 5, Protein 23.6
PESTO PASTA
Steps:
- For the walnut pesto: In a food processor, combine the arugula, basil, Parmesan, walnuts, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to blend. With the machine running, pour in the olive oil in a steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the salt and pepper if needed. Set aside. For the pasta: Bring a large pot of water to a boil and add salt. Add the pasta and cook until tender, stirring occasionally, about 11 minutes or according to the package directions. Drain the pasta, reserving 1 cup of the cooking liquid.
- In the meantime, heat a large saute pan over medium heat. Melt 1 tablespoon butter, add the olive oil and then stir in the sliced onions. Season with salt and pepper and cook, stirring frequently, until the onions begin to brown or caramelize, about 10 minutes.
- In the same pan, melt the remaining tablespoon of butter and add the mushrooms. Cook, stirring occasionally, until tender and brown, about 5 minutes.
- Add the drained pasta to the pan, along with the walnut pesto, Parmesan, lemon juice and reserved cooking liquid. Season with salt and pepper. Garnish with the roasted red peppers, lemon zest and Parmesan.
PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS
Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
- Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
- Suggested wine: 2000 Frescobaldi/Mondavi Lucente
- (blend of Cabernet, Merlot and Sangiovese).
Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5
FETTUCINE WITH PORCINI
Provided by Moira Hodgson
Categories dinner, easy, pastas, main course, side dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Soak the mushrooms in one-and-a-half cups hot water for half an hour. Meanwhile, mince the garlic and slice the onion thinly.
- Heat the oil in a heavy skillet and gently fry the onion and the garlic without browning.
- Strain the mushrooms, reserving their liquid. Chop them coarsely and add to the skillet with the tomato paste, dried red pepper flakes, sage, parsley and wine. Stir and pour in the mushroom-soaking liquid. Simmer, stirring frequently, for about 20 minutes or until thickened. Season to taste with salt and pepper.
- Meanwhile, bring six quarts salted water to boil for the fettucine. Cook the fettucine until al dente, drain and toss in a heated serving bowl with the sauce. Pass the Parmesan cheese separately.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 4 grams
FETTUCCINE WITH PORCINI
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
- Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
- Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
- Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 1 gram, TransFat 0 grams
FRESH PARSLEY TAGLIATELLE WITH PORCINI
Steps:
- Make pasta:
- In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes. Quarter dough and wrap 3 pieces separately in plastic wrap.
- Set smooth rollers of a pasta machine at widest setting. Flatten unwrapped piece of dough into a rectangle and fee through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed through rollers without folding. Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches. Halve pasta sheet crosswise. Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it. Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air. Set rollers to second narrowest setting and feed filled pasta sheet between rollers. Put pasta sheet on a dry kitchen towel. Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
- Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter. Line a tray with another dry kitchen towel. Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour. Form tagliatelle loosely into a nest and arrange on towel-lined tray. Make more tagliatelle in same manner with remaining pasta sheets. Makes about 3/4 pound.
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
- Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices. Mince garlic. In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes. With a slotted spoon transfer stems to a small bowl. In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes. Add stems, garlic, and butter and cook, stirring, 1 minute. Add wine and cook, stirring occasionally, until wine is evaporated. Season mushrooms with salt and pepper.
- Cook _tagliatelle_in boiling water until al dente about 1 1/2 minutes. Reserve 1/2 cup cooking water and drain tagliatelle in colander. Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
- Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
- *Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
- **Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.
More about "porcini pesto pasta recipes"
PESTO PASTA - WITH PLENTY OF PESTO SAUCE! | RECIPETIN EATS
From recipetineats.com
CREAMY PORCINI MUSHROOM PASTA RECIPE - THE SPICE …
From thespicehouse.com
PORCINI-PARSLEY PASTA RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
PORCINI & PARMESAN PESTO — BELLA CUCINA
From bellacucina.com
Availability In stock
PORCINI PESTO PASTA - CTV
From more.ctv.ca
Servings 2Total Time 45 minsCategory Dinner
CREAMY FETTUCCINE WITH SHIITAKE & PORCINI - THE DARING GOURMET
From daringgourmet.com
PESTO PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE FOR PASTA SHELLS STUFFED WITH PORCINI MUSHROOM WALNUT PESTO
From food.amerikanki.com
PORCINI PENNE PASTA RECIPE | ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
PORCINI MUSHROOM PASTA - RECIPES OF MY ART
From recipesofmyart.com
PORCINI MUSHROOM PESTO WITH FRESH PORCINI MUSHROOMS RECIPE
From carlshomeblog.com
PORCINI & TAGLIATELLE – MY ITALIAN CUISINE
From myitaliancuisine.com
PORCINI PASTA RECIPE | PBS FOOD
From pbs.org
10 BEST PROSCIUTTO PESTO PASTA RECIPES | YUMMLY
From yummly.com
BEST PESTO PASTA (RECIPE & TIPS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
PORCINI PESTO PASTA | RECIPE | RECIPES, FOOD NETWORK RECIPES, BEST ...
From pinterest.ca
PACCHERI WITH PORCINI, SPECK AND PISTACHIO. – THE PASTA PROJECT
From the-pasta-project.com
PESTO PASTA RECIPES | ALLRECIPES
From allrecipes.com
PâTES AUX CêPES (TAGLIATELLE WITH PORCINI MUSHROOMS AND CRèME …
From seriouseats.com
PORCINI AND PASTA | CANADIAN LIVING
From canadianliving.com
PORCINI PARMESAN PENNE - SPICE TRIBE
From spicetribe.com
PORCINI MUSHROOMS RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
PORCINI PESTO PASTA | RECIPE IN 2021 | RECIPES, PESTO, PESTO PASTA
From pinterest.ca
PORCINI PASTA WITH MUSHROOMS, PEAS AND LARDONS
From thekitchenwhisperer.net
10 BEST PARMESAN PESTO PASTA RECIPES | YUMMLY
From yummly.com
PASTA WITH PORCINI MUSHRROM & PANCETTA - ITALIAN FOOD FOREVER
From italianfoodforever.com
RECIPE – PASTA WITH PORCINI MUSHROOMS & TOMATO - EDIBLETCETERA
From edibletcetera.com
MAKE THESE DISHES ON YOUR NEXT DATE NIGHT - CTV
From more.ctv.ca
PORCINI PESTO PASTA | MEALS FOR TWO | SBS FOOD
DRIED PORCINI PASTA RECIPE - THE GOOD FOOD NETWORK
From thegoodfoodnetwork.com
PORCINI PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TAGLIATELLE WITH PORCINI MUSHROOMS - GIALLOZAFFERANO RECIPES
From giallozafferano.com
SPAGHETTI WITH PORCINI MUSHROOMS AND PECORINO CHEESE
From pastatoscana.it
TAGLIATELLE WITH PORCINI MUSHROOMS – THE PASTA PROJECT
From the-pasta-project.com
PORCINI-PARSLEY PASTA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PACCHERI WITH PORCINI, PESTO AND DICED TOMATOES | I LOVE ITALIAN …
From iloveitalianfood.it
PARSLEY PESTO PASTA - BUDGET BYTES
From budgetbytes.com
PASTA ROLLS WITH PORCINI MUSHROOMS AND PESTO RECIPE | EAT SMARTER …
From eatsmarter.com
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