In this recipe, the pesto is tossed with white beans to create an elegant salad in a flash. Serves 4.
2 19-oz. cans cannellini beans, rinsed and drained
3 cups shredded red cabbage
2/3 cup thinly sliced green onions
2 to 3 Tbs. prepared basil pesto
1 Tbs. chopped capers
Directions: Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.
No-Cook Cannellini Salad with Pesto Dressing [Vegetarian Times]
Showing posts with label pesto. Show all posts
Showing posts with label pesto. Show all posts
Monday, September 10, 2007
Wednesday, June 6, 2007
Penne with Butternut Squash and Pesto
Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
PER SERVING: 489 CAL; 16G PROT; 9.5G TOTAL FAT (2G SAT. FAT); 87G CARB; 5MG CHOL; 332MG SOD; 10G FIBER; 7G SUGARS
Serves 4 - 30 minutes or fewer
Penne with Butternut Squash and Pesto
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
PER SERVING: 489 CAL; 16G PROT; 9.5G TOTAL FAT (2G SAT. FAT); 87G CARB; 5MG CHOL; 332MG SOD; 10G FIBER; 7G SUGARS
Serves 4 - 30 minutes or fewer
Penne with Butternut Squash and Pesto
Friday, March 23, 2007
Skillet Pizza
When shopping for pesto, choose refrigerated tubs instead of cans or jars; they have the most flavor and the least sodium.
8 oz. chilled pizza dough (1/2 of 16-oz. pkg.)
2 tsp. olive oil
2 Tbs. plus 2 tsp. prepared refrigerator pesto
1/2 cup shredded low-moisutre part-skim mozzarella cheese
2 Tbs. low-fat ricotta cheese
1 large zucchini, sliced into 1/4-inch rounds
Directions:
1. Set rack in lower third of oven and preheat oven to 500F.
2. Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.
3. Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.
4. Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve. Serves 4.
Vegetarian Times: Skillet Pizza 05/01/2006 p42
8 oz. chilled pizza dough (1/2 of 16-oz. pkg.)
2 tsp. olive oil
2 Tbs. plus 2 tsp. prepared refrigerator pesto
1/2 cup shredded low-moisutre part-skim mozzarella cheese
2 Tbs. low-fat ricotta cheese
1 large zucchini, sliced into 1/4-inch rounds
Directions:
1. Set rack in lower third of oven and preheat oven to 500F.
2. Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.
3. Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.
4. Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve. Serves 4.
Vegetarian Times: Skillet Pizza 05/01/2006 p42
Tortilla Personal Pizza
If you’re not a fan of feta, dollops of ricotta cheese or slices of fresh mozzarella make luscious substitutions.
1 whole wheat tortilla
1 Tbs. prepared pesto
1 large tomato, sliced
1/4 cup artichoke hearts in water, rinsed, drained and sliced
2 oz. low-sodium feta cheese
2 tsp. pine nuts
1/4 cup fresh basil, torn
Directions:
1. Preheat oven to 350F. Spread pesto over tortilla. Top with tomato, artichokes, cheese and pine nuts.
2. Bake 12 minutes, or until tortilla is toasted around edges. Top with fresh basil and serve immediately.
Vegetarian Times: Tortilla Personal Pizza 05/01/2006 p69
1 whole wheat tortilla
1 Tbs. prepared pesto
1 large tomato, sliced
1/4 cup artichoke hearts in water, rinsed, drained and sliced
2 oz. low-sodium feta cheese
2 tsp. pine nuts
1/4 cup fresh basil, torn
Directions:
1. Preheat oven to 350F. Spread pesto over tortilla. Top with tomato, artichokes, cheese and pine nuts.
2. Bake 12 minutes, or until tortilla is toasted around edges. Top with fresh basil and serve immediately.
Vegetarian Times: Tortilla Personal Pizza 05/01/2006 p69
Saturday, March 3, 2007
Classic Pesto
Ingredients:
1 pinch coarse sea salt
60 small or 30 large fresh basil leaves, dried
2 cloves garlic, peeled
3 tablespoons pignoli, lightly toasted
2 tablespoons Pecorino Romano, fresh, finely grated
2 tablespoons Parmigiano-Reggiano, fresh, finely grated
3 - 4 tablespoons extra virgin olive oil
Directions: In a mortar:
Start with salt and few leaves of basil. Crush with a pestle, keep adding leaves a few at a time, then add garlic and pound until the mixture becomes a paste. Add pignoli and work into a paste, then add cheese and slowly pour the olive oil. Work all into a creamy consistency.
In a blender:
Add basil, salt and garlic. Work into a paste, add pignoli and slowly pour half of the olive oil. Add cheese and the remaining olive oil. Blend until it becomes a homogenous, creamy paste.
To make the sauce, pass the tomatoes through a food mill fitted with the fine disc. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the pan. Cook, shaking the pan, until lightly browned, about 3 minutes. Pour in the tomatoes, stir in the crushed red pepper and bring to a boil. Adjust the heat to simmering and cook until lightly thickened, about 10 minutes. Pour in the clam juice and cook an additional 15 minutes.
While the sauce is cooking, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Slip the agnolotti into the boiling water a few at a time, stirring gently as you add them. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until the edges are tender, about 4 minutes after the water returns to a boil.
If the skillet is large enough to accommodate the sauce and agnolotti, fish the agnolotti out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the agnolotti gently and return them to the pot. Pour in the sauce and bring to a boil, stirring gently to coat the agnolotti with sauce. Drizzle the remaining 5 tablespoons olive oil over the pasta and sprinkle with 2 tablespoons chopped parsley. Check the seasoning, adding salt if necessary and serve immediately.
Classic Pesto
1 pinch coarse sea salt
60 small or 30 large fresh basil leaves, dried
2 cloves garlic, peeled
3 tablespoons pignoli, lightly toasted
2 tablespoons Pecorino Romano, fresh, finely grated
2 tablespoons Parmigiano-Reggiano, fresh, finely grated
3 - 4 tablespoons extra virgin olive oil
Directions: In a mortar:
Start with salt and few leaves of basil. Crush with a pestle, keep adding leaves a few at a time, then add garlic and pound until the mixture becomes a paste. Add pignoli and work into a paste, then add cheese and slowly pour the olive oil. Work all into a creamy consistency.
In a blender:
Add basil, salt and garlic. Work into a paste, add pignoli and slowly pour half of the olive oil. Add cheese and the remaining olive oil. Blend until it becomes a homogenous, creamy paste.
To make the sauce, pass the tomatoes through a food mill fitted with the fine disc. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the pan. Cook, shaking the pan, until lightly browned, about 3 minutes. Pour in the tomatoes, stir in the crushed red pepper and bring to a boil. Adjust the heat to simmering and cook until lightly thickened, about 10 minutes. Pour in the clam juice and cook an additional 15 minutes.
While the sauce is cooking, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Slip the agnolotti into the boiling water a few at a time, stirring gently as you add them. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until the edges are tender, about 4 minutes after the water returns to a boil.
If the skillet is large enough to accommodate the sauce and agnolotti, fish the agnolotti out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the agnolotti gently and return them to the pot. Pour in the sauce and bring to a boil, stirring gently to coat the agnolotti with sauce. Drizzle the remaining 5 tablespoons olive oil over the pasta and sprinkle with 2 tablespoons chopped parsley. Check the seasoning, adding salt if necessary and serve immediately.
Classic Pesto
Potato Gnocchi with a Pesto Green Bean Sauce
Ingredients:
1 ½ pounds baking potatoes
¾ teaspoon salt
1 large egg, beaten well
½ to 2 cups all-purpose flour
¾ pound green beans
Directions: Boil the potatoes in water to cover until tender when poled with a fork. Don’t let them overcook to the point that their skins split. Drain as soon as the potatoes are cool enough to handle, peel them and put tem through the ricer or vegetable mill, using the medium disk and letting the shreds fall onto a large baking tray or board. Spread them out, sprinkle on the salt and let them dry out and cool for at least 20 minutes.
Pour the beaten egg over the potatoes, and the 1 cup of the flour. Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together. But keep it light; the more you work the dough, the more flour you’ll need, and you don’t want to incorporate too much or the gnocchi will be heavy and dry. A good criterion: slice the mass in half and examine the texture. Ir should look like cookie dough peppered with small holes.
Cut the dough into three equal pieces. Roll out each portion into a broomstick about 18 inches long, then cut crosswise into 2/3-inch pieces and toss them lightly in flour. You should have about 72 gnocchi.
Take one piece of gnocchi and place it, cut side down, on the tines of a fork, then with your lightly floured thumb press into it, at the same time pushing it off the end of the fork and onto a floured board. The gnocchi should have an indentation where your thumb was, and ridges from the fork tines on the other side, Repeat with all the remaining pieces, and cover with a clean towel. At this point they should be cooked immediately or quickly frozen.
Bring a large pot of salted water to a boil.
Drop the gnocchi, five or six at a time, into the boiling water-the larger the pot, the less time they will take the return to the boil.
Once they have, cook for 2 to 3 minutes, until they plump up and float to the surface; when done, they will have a softer feel and will no longer thump against the side of the pan as you fish them out with a strainer or slotted spoon. Drop them gently from your strained into the waiting sauce.
Potato Gnocchi with a Pesto Green Bean Sauce
1 ½ pounds baking potatoes
¾ teaspoon salt
1 large egg, beaten well
½ to 2 cups all-purpose flour
¾ pound green beans
Directions: Boil the potatoes in water to cover until tender when poled with a fork. Don’t let them overcook to the point that their skins split. Drain as soon as the potatoes are cool enough to handle, peel them and put tem through the ricer or vegetable mill, using the medium disk and letting the shreds fall onto a large baking tray or board. Spread them out, sprinkle on the salt and let them dry out and cool for at least 20 minutes.
Pour the beaten egg over the potatoes, and the 1 cup of the flour. Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together. But keep it light; the more you work the dough, the more flour you’ll need, and you don’t want to incorporate too much or the gnocchi will be heavy and dry. A good criterion: slice the mass in half and examine the texture. Ir should look like cookie dough peppered with small holes.
Cut the dough into three equal pieces. Roll out each portion into a broomstick about 18 inches long, then cut crosswise into 2/3-inch pieces and toss them lightly in flour. You should have about 72 gnocchi.
Take one piece of gnocchi and place it, cut side down, on the tines of a fork, then with your lightly floured thumb press into it, at the same time pushing it off the end of the fork and onto a floured board. The gnocchi should have an indentation where your thumb was, and ridges from the fork tines on the other side, Repeat with all the remaining pieces, and cover with a clean towel. At this point they should be cooked immediately or quickly frozen.
Bring a large pot of salted water to a boil.
Drop the gnocchi, five or six at a time, into the boiling water-the larger the pot, the less time they will take the return to the boil.
Once they have, cook for 2 to 3 minutes, until they plump up and float to the surface; when done, they will have a softer feel and will no longer thump against the side of the pan as you fish them out with a strainer or slotted spoon. Drop them gently from your strained into the waiting sauce.
Potato Gnocchi with a Pesto Green Bean Sauce
Monday, February 5, 2007
Pesto Pasta with Green Beans and Potatoes
1 1-pound box linguine or spaghetti8 ounces Yukon gold potatoes (peeled if desired)
1 tablespoon kosher salt
10 ounces green beans, ends trimmed
1 cup store-bought pesto
1/4 cup (1 ounce) grated Parmesan
1/4 cup pine nuts, toasted (optional)
Cook the pasta according to the package directions.
Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly. Cut the potatoes into a 1/2-inch dice and cut the green beans into 1-inch pieces.
Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.
Tip: There's no need to peel thin-skinned potatoes like Yukon golds. But be sure to scrub them.
Yield: Makes 4 servings
Pesto Pasta with Green Beans and Potatoes : RealSimple.com
Cilantro Pesto
3 garlic cloves, peeled and coarsely chopped2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Place the garlic and cilantro in the work bowl of a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth.
Place the pesto in an airtight container and freeze for up to 4 months. To thaw, microwave on low for 2 to 3 minutes.
Yield: 6 servings
Cilantro Pesto : RealSimple.com
Thursday, January 18, 2007
Parmesan-Olive Pesto Pasta
Ingredients: 1 can (6 oz.) pitted ripe olives, drained
1/4 cup olive oil
4 tsp. lemon juice
2 cloves garlic, peeled
1/2 cup DI GIORNO Shredded Parmesan Cheese
1/2 cup finely chopped fresh basil leaves
1 pkg. (9 oz.) DI GIORNO Fettuccine, cooked, drained
Preparation:
Place olives, oil, juice and garlic in food processor container; cover. Process until coarsely pureed. Stir in cheese and basil. Toss with hot pasta.
Prep Time: 20 min | Total Time: 20 min | Serves: 4
WFAA: September 2003
Two Cheese Pesto Spread
Ingredients:3 cups packed fresh basil leaves
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pine nuts
2 Tbsp. olive oil
1 clove garlic
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
RED OVAL FARMS STONED WHEAT THINS Wheat Crackers
Preparation:
Place basil, Parmesan cheese, pine nuts, oil and garlic in food processor container; cover. Process until well blended. Add mozzarella cheese and cream cheese; cover. Process until smooth.
Refrigerate at least 1 hour or up to 3 days. Remove from refrigerator about 1 hour before serving. Serve as a spread with crackers.
Prep Time: 15 min | Total Time: 1 hr 15 min | Serves: Makes 1-2/3 cups.
WFAA: September 2003
Penne with Butternut Squash and Pesto
Serves 4 - 30 minutes or fewer
Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
PER SERVING: 489 CAL; 16G PROT; 9.5G TOTAL FAT (2G SAT. FAT); 87G CARB; 5MG CHOL; 332MG SOD; 10G FIBER; 7G SUGARS
Vegetarian Times: PENNE WITH BUTTERNUT SQUASH AND PESTO
Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
PER SERVING: 489 CAL; 16G PROT; 9.5G TOTAL FAT (2G SAT. FAT); 87G CARB; 5MG CHOL; 332MG SOD; 10G FIBER; 7G SUGARS
Vegetarian Times: PENNE WITH BUTTERNUT SQUASH AND PESTO
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