Sun Dried Tomato And Rocket Pesto Pasta Recipes
SUN-DRIED TOMATO AND ROCKET PESTO PASTA
Make and share this Sun-Dried Tomato and Rocket Pesto Pasta recipe from Food.com.
Provided by Polly_Waffle_Kid
Categories One Dish Meal
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.
- Toast the remaining pinenuts until golden. Set aside.
- Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.
- Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.
Nutrition Facts : Calories 580, Fat 43.6, SaturatedFat 6, Cholesterol 5.5, Sodium 239.2, Carbohydrate 42.4, Fiber 7.9, Sugar 3.4, Protein 9.7
SUN-DRIED TOMATO PESTO PASTA
This pasta recipe gets loads of rich, sweet flavor from a quick and easy homemade sun-dried tomato pesto sauce.
Provided by Giada De Laurentiis
Categories Main Course
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Nutrition Facts : ServingSize 4, Calories 472
PASTA WITH RICOTTA AND SUN-DRIED TOMATOES
I absolutely love this quick and easy creamy pasta!
Provided by Michelle Finley Baker
Categories Pasta and Noodles Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
- Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.
Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g
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