↞ recipe box start page
Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
For the Pesto Sauce:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tbsp diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
For serving:
1 lb pasta, any type
2 medium tomatoes, chopped
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.
Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute.
Meanwhile, boil the pasta in a large pot of salted water until cooked al dente. Combine the hot pasta with one cup of pesto sauce (cold or at room temperature) and the chopped tomato. Serve immediately.
Store any unused pesto sauce in the refrigerator or freezer with a thin film of olive oil on top.
NOTE: For variety, I like to add snap peas, tuna, chicken, cubed mozzarella cheese, shrimp or goat cheese.
view more member recipes
PASTA WITH PESTO AND TOMATOES
view my recipes
print
save
Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
For the Pesto Sauce:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tbsp diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
For serving:
1 lb pasta, any type
2 medium tomatoes, chopped
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.
Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute.
Meanwhile, boil the pasta in a large pot of salted water until cooked al dente. Combine the hot pasta with one cup of pesto sauce (cold or at room temperature) and the chopped tomato. Serve immediately.
Store any unused pesto sauce in the refrigerator or freezer with a thin film of olive oil on top.
NOTE: For variety, I like to add snap peas, tuna, chicken, cubed mozzarella cheese, shrimp or goat cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pesto Pasta With Sun-dried Tomatoes
by sgre52160
8 oz penne pasta, cooked al dente, drained 1/4 cup olive oil 1 tbsp water 2 cup fresh basil leaves 1 clove garlic, chopped 1/4 cup pine nuts 1/2 cup grated parmesan cheese 1/2 cup thinly sliced
by sgre52160
8 oz penne pasta, cooked al dente, drained 1/4 cup olive oil 1 tbsp water 2 cup fresh basil leaves 1 clove garlic, chopped 1/4 cup pine nuts 1/2 cup grated parmesan cheese 1/2 cup thinly sliced
Pesto Pasta With Sun-dried Tomatoes And Chicken
by ICOOK2
1 box penne pasta or any small shape 3-4 Tbs. pesto 1 boneless skinless chicken breast 1-2 Tbs. olive oil 1/4 C. grated parmesan 1/4 C. sun-dried tomatoes, chopped 1/4 C. pasta water Sma
by ICOOK2
1 box penne pasta or any small shape 3-4 Tbs. pesto 1 boneless skinless chicken breast 1-2 Tbs. olive oil 1/4 C. grated parmesan 1/4 C. sun-dried tomatoes, chopped 1/4 C. pasta water Sma
Pesto Tuna Pasta With Roasted Tomatoes - Easy
by sgre52160
2 cans tuna, drained 2 medium tomatoes, diced 2 T olive oil 1 box ( 16 oz.) bowtie pasta 1 cup basil pesto, homemade or store-bought fresh black pepper 1 t. lemon zest Parmesan cheese to serve
by sgre52160
2 cans tuna, drained 2 medium tomatoes, diced 2 T olive oil 1 box ( 16 oz.) bowtie pasta 1 cup basil pesto, homemade or store-bought fresh black pepper 1 t. lemon zest Parmesan cheese to serve
* Casarecce Pasta Salad With Pesto, Eggplant And Slow Roasted Tomatoes *
by sgre52160
serves 4 Ingredients: 1 pint cherry tomatoes, about 2 cups sea salt and freshly ground black pepper 1 small to medium eggplant, cut into 1/2 inch cubes, about 3 cups 5 tablesp
by sgre52160
serves 4 Ingredients: 1 pint cherry tomatoes, about 2 cups sea salt and freshly ground black pepper 1 small to medium eggplant, cut into 1/2 inch cubes, about 3 cups 5 tablesp
Mediterranean Pasta With Fire Roasted Tomatoes - Great For Our Roma Tomatoes
by ICOOK2
2 lbs medium plum tomatoes (10 to 12) halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 1 tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp fresh g
by ICOOK2
2 lbs medium plum tomatoes (10 to 12) halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 1 tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp fresh g
view more member recipes
related CDKitchen recipes
White Wine Pesto Pasta
Chicken With Pesto Alfredo
Pesto Pantelleria
Tilapia with Pesto and Sun-Dried Tomatoes
Garden Fresh Minestrone Soup
Pesto-Salmon Spaghettini
Red Pepper Pesto Sirloin and Pasta
Twice Baked Tomatoes
Sauteed Chicken With Pesto Pasta And Sundried Tomatoes
Bow Tie Pesto