Best Gold Chanterelles With Sun Dried Tomato Pesto Recipes

Spicy Sun-dried Tomato Pesto image

Provided by Geoffrey Zakarian

Time 25m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1 pound penne pasta
1 cup oil-packed sun-dried tomatoes, drained
1/2 cup piquillo peppers, drained
1/2 cup toasted hazelnuts
2 tablespoons sherry vinegar
2 tablespoons red chili sauce, such as sambal olek
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/4 cup grated Pecorino Romano cheese, plus more for serving
2 tablespoons European-style full-fat butter, softened
Fresh basil leaves, for garnish

Steps:

Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.

Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

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.