Best Chickpeas And Penne With Pecan Red Pepper Pesto Recipes

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ROASTED RED PEPPER PESTO



Roasted Red Pepper Pesto image

This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!

Provided by MelvinsWifey

Categories     Peppers

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 medium garlic cloves, unpeeled
1 (17 ounce) jar roasted red peppers, drained, rinsed, patted dry, and cut into 2 inch pieces
1 ounce parmesan cheese, grated (about 1/2 cup)
1/4 cup part-skim ricotta cheese
1 shallot, minced
1/4 cup fresh parsley (packed)
1 tablespoon fresh thyme
2 tablespoons olive oil
salt and pepper (to taste)

Steps:

  • Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
  • Transfer the garlic to a plate to cool, then peel the cloves and mince.
  • Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
  • Transfer the mixture to a small bowl and season with salt and pepper to taste.
  • Serve with your choice of al-dente pasta!

Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9

PAN-FRIED CHICKEN WITH RED PEPPER PESTO



Pan-Fried Chicken With Red Pepper Pesto image

Make and share this Pan-Fried Chicken With Red Pepper Pesto recipe from Food.com.

Provided by qwerty3020

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 (8 ounce) jars roasted red peppers, drained well
2 tablespoons toasted pine nuts
2 tablespoons freshly grated parmesan cheese
1 tablespoon garlic-flavored olive oil
4 boneless skinless chicken breasts

Steps:

  • In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
  • In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
  • Transfer to serving plate and top chicken with pesto.

Nutrition Facts : Calories 219.2, Fat 8.8, SaturatedFat 1.6, Cholesterol 70.6, Sodium 1667.6, Carbohydrate 5.1, Fiber 1.5, Sugar 0.2, Protein 29.7

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