Best Hazelnut Orange Pesto With Ricotta Recipes

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CARROTS WITH PESTO AND RICOTTA



Carrots with Pesto and Ricotta image

Provided by Food Network Kitchen

Categories     side-dish

Time 31m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.

ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA



Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta image

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 cup pesto

Number Of Ingredients 7

1/3 cup pine nuts
1 1/2 cups arugula
1 1/2 cups basil
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4 to 1/2 cup ricotta cheese (optional)

Steps:

  • Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
  • Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
  • Add the parmesan and pulse to combine.
  • Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

HAZELNUT AND ARUGULA PESTO



Hazelnut and Arugula Pesto image

Tweak the ingredients of classic pesto to try this arugula-hazelnut version.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted hazelnuts
3 cups loosely packed arugula
1 teaspoon chopped garlic
Kosher salt
1/4 cup coarsely grated Parmesan
1/4 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1 teaspoon lemon zest

Steps:

  • Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.

RED PEPPER & HAZELNUT PESTO PASTA



Red pepper & hazelnut pesto pasta image

Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal

Provided by Esther Clark

Categories     Dinner

Time 25m

Number Of Ingredients 9

250g jar roasted red peppers
60g hazelnuts, toasted
1 large garlic clove, crushed
50ml extra virgin olive oil
pinch of chilli flakes, optional
½ tsp sherry or white wine vinegar
30g parmesan, grated, plus extra to serve
½ small bunch of parsley
400g dried pasta, penne, rigatoni or orecchiette work well

Steps:

  • Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
  • Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.

Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium

BROCCOLI-AND-HAZELNUT-PESTO PASTA



Broccoli-and-Hazelnut-Pesto Pasta image

Prep this easy plant-based pasta that's delicious at room temp, and you're one gingham blanket away from a picnic. A broccoli-hazelnut pesto comes together in seconds thanks to a food processor, and the starchy pasta water mixed in at the end helps to create a silky sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 10

1 pound broccoli florets, cut into bite-size pieces (6 cups)
Kosher salt and freshly ground pepper
1/4 cup skin-on raw hazelnuts, toasted (1 ounce), plus more, chopped, for serving
1/2 cup packed fresh basil leaves, plus more for serving
1 small clove garlic, coarsely chopped
1 ounce grated Parmigiano-Reggiano (1/2 cup), plus more for serving
1/3 cup ricotta
1 teaspoon grated lemon zest, plus 2 teaspoons fresh juice
1/4 cup extra-virgin olive oil
1 pound short pasta, such as gemelli or fusilli

Steps:

  • Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
  • Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.

PASTA WITH PARSLEY & HAZELNUT PESTO



Pasta with parsley & hazelnut pesto image

Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 6

350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnut
50g parmesan (or vegetarian alternative), grated
zest and juice 1 lemon
100ml olive oil

Steps:

  • Cook the pasta in salted, boiling water according to pack instructions.
  • Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
  • Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium

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