Spaghetti With Pesto And Cherry Tomato Salad Recipes
PESTO PASTA CAPRESE SALAD
The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Provided by thedailygourmet
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g
PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)
Pesto that looked amazing and i want to try it and i'll lose the recipe if it isnt here! its from America's Test Kitchen so it has to be good :)
Provided by kimmer9
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
- 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
- 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
- 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
- 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.
PESTO TOMATO-CUCUMBER SALAD
My sister and I created this fresh salad at one of our "recipe nights" and it's been a hit at every party since! Try red pepper flakes for a little kick if you'd like, or add Greek pepperoncini. -Jennifer Freier, Algonquin, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Whisk salad dressing, pesto, salt and pepper. Toss with tomatoes, cucumbers and onion. Refrigerate, covered, at least 30 minutes.
Nutrition Facts : Calories 82 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPAGHETTI WITH PESTO AND CHERRY TOMATO SALAD
From http://lifestyle.msn.com this delicious pasta is made with homemade pesto tossed with spaghetti, then topped with a delicious tomato, onion and basil salad. This is a great as a meatless main dish or as a side dish.
Provided by Tee Lee
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare Basil Pesto:
- In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed.
- With processor running, gradually pour in olive oil until blended.
- Add Parmesan, pulsing to combine.
- Transfer pesto to small bowl.
- Place plastic wrap directly on pesto surface to prevent browning; set aside.
- Prepare Cherry Tomato Salad:
- In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper. Set aside.
- Heat large saucepot of salted water to boiling over high heat.
- Add spaghetti and cook as label directs.
- When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve.
- Drain spaghetti and return to saucepot.
- Add pesto and reserved cooking water; toss well to distribute vegetables.
- To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad.
- Garnish with basil sprigs.
Nutrition Facts : Calories 692.1, Fat 26.3, SaturatedFat 5.1, Cholesterol 11, Sodium 1079.9, Carbohydrate 85, Fiber 2.7, Sugar 3.7, Protein 29.8
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