Plato - Noodles with pesto rosso panna recipes

Author: Roy Leonard  

Tortellini alla Panna, a super comforting and rich Italian dish made with Tortellini pasta in a delicious creamy parmesan sauce. Receta Plato Spaghettini al pesto rosso panna - Receta Petitchef

Spaghettini al pesto rosso panna

Spaghettini al pesto rosso panna
Receta Plato Spaghettini al pesto rosso panna - Receta Petitchef
Provided by: Carrot Cake
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: es
Number of ingredients: 9
  • 200 g de spaghettini
  • 50 g de tomates secos
  • 1 brick de nata para cocinar de los pequeñitos
  • 1 puñado de piñones
  • 1 diente de ajo
  • Aceite de oliva virgen extra
  • Sal y pimienta
  • Albahaca
  • Queso para rallar
How to cook:
  1. Cocemos la pasta en abundante agua salada y con un chorrito de aceite hasta que esté a nuestro gusto. Escurrimos muy bien y reservamos.
  2. Rehidratamos los tomates durante una hora más o menos en una taza con agua tibia. Escurrimos y picamos en tiras. Podemos reservar un poquito del agua de los tomates para añadírselo a la salsa.
  3. En una sartén con un chorrito de aceite de oliva, doramos un diente de ajo pelado pero entero y cuando tome color añadimos los tomates secos y los piñones. Rehogamos unos minutos todo y a continuación incorporamos la nata. Añadimos pimienta al gusto.
  4. Removemos bien para que la nata vaya espesando un poco y cogiendo color y aroma. Añadimos un chorrito del agua donde rehidratamos los tomates y seguimos removiendo.
  5. Por último añadimos un puñadito de albahaca y unas lascas de queso al gusto que podemos hacer con el pelaverduras o un rallador. Removemos hasta que se haya derretido bien el queso.
  6. Añadimos la pasta y salteamos un minuto para que se integre bien con la salsa. Retiramos el diente de ajo.
Notes: Tortellone capresse con salsa pesto rosso panna y Pizza Melanzana, La Tagliatella C/ Josep Tarradellas, Barcelona, Barcelona Picture: Tortellone capresse con salsa pesto rosso panna y Pizza Melanzana - Check out Tripadvisor

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Sun dried tomato pasta

Sun dried tomato pasta
This scrumptious creamy sundried tomato pasta with pesto is ready in minutes, and it tastes and smells AMAZING!
Provided by: Katia
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 11
  • ½ cup (100 grams) jarred sun dried tomatoes, packed in oil
  • ½ cup (120 grams) whole-milk ricotta
  • ½cup (10 grams) basil leaves
  • ¼ cup (30 grams) parmesan cheese, freshly grated ((optional))
  • 3 Tablespoons (45 ml) extra virgin olive oil
  • 1 garlic clove, sliced
  • salt & pepper, to taste
  • 1/2 lb (225 grams) Pasta, any type (spaghetti, fusilli, penne...)
  • 1/2 cup (120 ml) pasta water, reserved to thin out the pesto
  • freshly grated parmesan cheese, to serve ((optional))
  • freshly ground black pepper, to serve ((optional))
  • Calories: 409 kcal
  • Carbohydrate: 50 g
  • Protein: 14 g
  • Fat: 17 g
  • Saturated Fat: 5 g
  • Cholesterol: 22 mg
  • Sodium: 227 mg
  • Fiber: 3 g
  • Sugar: 2 g
  • Unsaturated Fat: 11 g
  • Serving Size: 1 serving
How to cook:
  1. Sun-dried tomatoes
  2. Add sun-dried tomatoes, ricotta, olive oil, basil, garlic, and parmesan cheese, ¼ tsp scant of fine salt to a food processor and blend for a few seconds. You want a pesto-like consistency (coarse rather than a puree). Set aside until pasta is done.
  3. Pasta
  4. Cook the pasta in a large pot of boiling salty water according to the package directions.
  5. Drain the pasta when it's still al dente, but remember to reserve ½ cup of the pasta cooking water.
  6. Return the pasta to the pot along with the pesto and a touch of the pasta water. Toss over medium heat until everything is well combined, adding the rest of the pasta water as much as needed to make the pasta moist.
  7. Serve immediately with freshly ground black pepper and grated parmesan and a drizzle of extra virgn olive oil if desired.
Notes: Pesto rosso panna - Buscador de Recetas, Pasta al pesto rosso. Receta. 9 0. Guardar receta. Hemos cocinado hoy un delicioso plato de pasta acompañado de una de mis salsas favoritas,

Sun-Dried Tomato Pesto Pasta (V + GF)

Sun-Dried Tomato Pesto Pasta (V + GF)
Simple, 6-ingredient Sun-Dried Tomato Pesto Pasta that comes together in 20 minutes! An easy, healthy vegan, gluten-free lunch or dinner.
Provided by: Minimalist Baker
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: Gluten-Free,Italian-Inspired,Latin-Inspired,Vegan
Number of ingredients: 6
  • 10 ounces gluten-free pasta ((such as fusilli // or sub whole wheat)*)
  • 3 ounces sun-dried tomatoes ((1 cup yield ~3 ounces) )
  • 1/4 cup extra virgin olive oil*
  • 1 cup fresh basil ((plus more for serving))
  • 2-4 cloves garlic
  • 2 Tbsp Vegan Parmesan Cheese
  • Serving Size: 1 serving
  • Calories: 594 kcal
  • Carbohydrate: 78 g
  • Protein: 14.5 g
  • Fat: 25 g
  • Saturated Fat: 4.2 g
  • Sodium: 271 mg
  • Fiber: 10.4 g
  • Sugar: 2 g
How to cook:
  1. Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta with grooves is best.
  2. Add sun-dried tomatoes, olive oil, basil, garlic (starting with lesser amount), and vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.
  3. If it has trouble mixing, add a bit of hot pasta water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish. Taste and adjust flavor as needed, adding more garlic for zing, basil for herbiness, or vegan parmesan cheese for cheesiness.
  4. Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan.
  5. Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh.
  6. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches!
Notes: One Pan Chicken Pesto Pasta Bake, I created this creamy chicken pasta bake recipe years ago while I was testing ways to use my Sun dried Tomato Pesto, the result was this rich and vibrant pasta

Tortellini alla Panna

Tortellini alla Panna
Tortellini alla Panna, a super comforting and rich Italian dish made with Tortellini pasta in a delicious creamy parmesan sauce. This recipe is really easy and takes just 15 minutes to make. Grab a glass of vino and dig in!
Provided by: Emily Kemp
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 7
  • 1.1 pounds Tortellini (fresh or frozen (500g))
  • 2 cups heavy cream ((480ml))
  • 1 clove garlic (crushed)
  • 3/4 cup grated Parmigiano Reggiano ((50g))
  • 1 cup frozen peas ((145g))
  • 1/2 tablespoon olive oil
  • Salt and pepper (to season)
  • Calories: 594 kcal
  • Carbohydrate: 42 g
  • Protein: 19 g
  • Fat: 39 g
  • Saturated Fat: 22 g
  • Cholesterol: 128 mg
  • Sodium: 518 mg
  • Fiber: 5 g
  • Sugar: 6 g
  • Unsaturated Fat: 10 g
  • Serving Size: 1 serving
How to cook:
  1. Bring a large pot of water to a boil and add a generous amount of salt.
  2. Add the olive oil and crushed garlic to a large frying pan or skillet. Heat on a medium heat and fry the garlic for around 1 minute until fragrant (don’t let it brown).
  3. Next, add the cream and bring to a boil. Once boiling, turn the heat down to a low simmer and add the peas, Parmigiano Reggiano, nutmeg and a pinch of salt and pepper. Stir to combine.
  4. Add the tortellini to the boiling water and cook according to packet instructions (usually around 1 minute).
  5. Keep the sauce slowly simmering, stirring every now and then so a skin doesn’t form. The sauce should be thickening.
  6. Once the tortellini are ready, reserve around ½ cup (120ml) of pasta water then drain the tortellini and add them to the sauce. Turn off the heat and stir to toss them in the sauce, if you find the consistency a little too thick you can add a splash of reserved pasta water to loosen it.
  7. Serve in bowls topped with a little more black pepper and Parmigiano Reggiano cheese.
Notes: Italian pasta salad, Italian pasta salad is often prepared in many ways. Season the Pesto Rosso with olive oil, salt and pepper and mix with the pasta.
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