Sunflower Basil Pesto Tagliatelle For Two Recipes

TAGLIATELLE WITH FRESH CORN PESTO

Tagliatelle with Fresh Corn Pesto image

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.

Provided by Ian Knauer

Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 6 first-course servings

Number Of Ingredients 10

Ingredients

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided

Steps:

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

SUNFLOWER SEED AND BASIL PESTO

Sunflower Seed and Basil Pesto image

Pine nuts are pricey but sunflower seeds aren't and they do a mighty fine job in a delicious green pesto. Super smooth or a little chunky, it's delicious either way. Store in an airtight container for 5 to 6 days.

Provided by Jonathan Charbz

Categories Pesto Sauce

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup packed fresh basil
½ cup packed fresh parsley
½ cup extra-virgin olive oil
¼ cup raw sunflower seeds
2 tablespoons grated Pecorino Romano cheese
1 medium lemon, juiced
1 clove garlic, crushed, or more to taste
⅓ teaspoon sea salt, or to taste

Steps:

Place basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt into a small blender or food processor; puree until blended to desired consistency. Taste and adjust salt if desired.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 2.8 g, Cholesterol 1.9 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 98.8 mg, Sugar 0.2 g

SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO

Sunflower-Basil Pesto Tagliatelle for Two image

Sunflower seed basil pesto and tagliatelle. A romantic and delicious dish for two. Garnish each serving with fresh, chopped herbs and additional Pecorino if desired.

Provided by Jonathan Charbz

Categories Pesto Pasta

Time 40m

Yield 2

Number Of Ingredients 16

Ingredients

1 cup packed fresh basil
½ cup fresh parsley
½ cup extra-virgin olive oil
¼ cup raw sunflower seeds
2 tablespoons grated Pecorino Romano cheese
1 large lemon, juiced
2 cloves garlic, crushed
⅓ teaspoon sea salt
8 ounces tagliatelle pasta
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
¾ teaspoon red pepper flakes
½ medium yellow onion, diced
sea salt and cracked black pepper to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste
1 tablespoon lemon juice

Steps:

Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

Nutrition Facts : Calories 1206.6 calories, Carbohydrate 99.7 g, Cholesterol 23.2 mg, Fat 81.3 g, Fiber 9.8 g, Protein 28.5 g, SaturatedFat 14.1 g, Sodium 582.2 mg, Sugar 6.1 g

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