PESTO PASTA RECIPE SIMPLE RECIPES

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PESTO RECIPE | INA GARTEN | FOOD NETWORK



Pesto Recipe | Ina Garten | Food Network image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 cups

Number Of Ingredients 8

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 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 thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Nutrition Facts : Calories 59, FatContent 6 grams, SaturatedFatContent 1 grams, CholesterolContent 1 milligrams, SodiumContent 42 milligrams, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 1 grams, SugarContent 0 grams

CHICKEN PESTO PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Pesto Pasta Recipe: How to Make It - Taste of Home image

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!—Barbara Christensen of Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Steps:

  • Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 620 calories, FatContent 31g fat (8g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 893mg sodium, CarbohydrateContent 56g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 32g protein.

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PESTO RECIPE | INA GARTEN | FOOD NETWORK
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
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  • Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 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 thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!—Barbara Christensen of Arvada, Colorado
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