Best Pasta With Creamy Pesto Sauce Prosciutto Sun Dried Tomatoes And Pine Nuts Recipes

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5 MINUTE SUN DRIED TOMATO PESTO PASTA



5 Minute Sun Dried Tomato Pesto Pasta image

This Sun Dried Tomato Pesto Pasta is just what you need on a busy week night. These pasta ready packages are perfect for a family meal in no time!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 5m

Number Of Ingredients 8

1/4 cup sun-dried tomatoes in oil
1 cup fresh basil
1/2 cup parmesan cheese
1/4 cup pine nuts
1/4 cup oil
3 cloves garlic
salt and pepper
1 package Barilla Penne Ready Pasta

Steps:

  • In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
  • In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

Nutrition Facts : Calories 249 kcal, Carbohydrate 4 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 219 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES



Prosciutto Pesto Pasta with Sun Dried Tomatoes image

Pesto, prosciutto, sun dried tomatoes and garlic combine with pasta for an exceptionally flavorful dish.

Provided by Dahn Boquist

Categories     Main Dish

Time 17m

Number Of Ingredients 8

8 ounces fusilli pasta (or Rotini)
1 large white onion, chopped
3 cloves garlic, chopped
8 ounces oil packed Sun-Dried Tomatoes, oil drained and chopped
6 ounces prosciutto, diced
1 cup white wine
6 ounces (3/4 cup) pesto
3 to 4 ounces Parmigiano-Reggiano, grated

Steps:

  • Cook the pasta according to the package directions. Reserve ¼ cup of the liquid that the pasta is cooked in.
  • In a large sauté pan heat 2 tablespoons of olive oil over medium heat then add the chopped onion and cook for 4-5 minutes until soft. Add the garlic, tomatoes, and prosciutto and cook for 3-4 more minutes.
  • Add the white wine and scrape the bottom of the pan with a wooden spoon to deglaze the pan. Cook for 3-4 minutes. Stir in the pesto.
  • Add the pasta then stir in ¼ cup of the reserved pasta water to loosen the sauce.
  • Grate the Parmigiano-Reggiano on top of the pasta and serve.

Nutrition Facts : Calories 581 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 40 grams fat, Fiber 6 grams fiber, Protein 26 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1537 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

PENNE WITH SUN-DRIED TOMATO PESTO



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.

PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY



Pesto Asparagus And Sun-Dried Tomato Pasta Recipe by Tasty image

Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 cloves garlic
15 spears asparagus
1 teaspoon olive oil
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
⅓ cup pine nuts
2 cloves garlic
½ cup olive oil
½ cup parmesan cheese
1 teaspoon salt
½ cup sun-dried tomato
½ cup parmesan cheese, optional

Steps:

  • Preheat oven to 425˚F/220˚C.
  • In a large pot, bring 4 quarts of water to a rolling boil.
  • Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
  • In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
  • Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
  • In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams

SPICY RED PESTO PASTA



Spicy Red Pesto Pasta image

Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup drained jarred, oil-packed sun-dried tomatoes (about 3 1/2 ounces), roughly chopped
1/2 cup coarsely chopped walnuts (a scant 2 1/2 ounces)
3 tablespoons double-concentrated tomato paste (or 1/3 cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1/2 cup drained chopped, jarred roasted red peppers (about 4 ounces)
1 1/2 ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

Steps:

  • Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
  • Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
  • Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  • Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
  • Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

PASTA WITH CREAMY PESTO SAUCE, PROSCIUTTO, SUN DRIED TOMATOES, AND PINE NUTS



Pasta with creamy pesto sauce, prosciutto, sun dried tomatoes, and pine nuts image

Number Of Ingredients 8

1 cup Basil pesto
3 tablespoons Olive oil
1/4 cup Heavy cream
1 pound Pasta (cooked)
2 tablespoons Prosciutto
4 tablespoons Sun dried tomatoes
4 tablespoons Browned pine nuts
1/2 cup Parmesan cheese

Steps:

  • Heat 2 tbsps olive oil over medium heat..
  • Add pesto and mix into the oil. Be sure to stir often as the pesto warms.
  • When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)
  • Add some pasta water to thin out the sauce, if needed.
  • Turn down the heat and continue to stir to incorporate the cream and pesto
  • Salt and pepper to taste.
  • Chop prosciutto. Heat 1/2 tbsp olive oil in a small fry pan. Salute prosciutto until it begins to brown, about 2 minutes. Transfer prosciutto with slotted spoon to paper towel to drain.
  • Chop tomatoes. Heat 1/2 tbsp olive oil in the fry pan. Salute tomatoes until soft, about 2 minutes. Transfer tomatoes to paper towel to drain.
  • Mix the pesto sauce well with the pasta over moderate heat.
  • Stir the prosciutto and sun dried tomatoes into the pasta. Top with pine nuts and cheese.

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