Best 3 Farfalle Pasta With Beet Vinaigrette And Parsley Pesto Recipes

Embark on a culinary adventure with a vibrant and refreshing pasta dish that tantalizes your taste buds. Farfalle Pasta with Beet Vinaigrette and Parsley Pesto is a symphony of flavors and colors, featuring tender farfalle pasta coated in a tangy beet vinaigrette, complemented by the herbaceousness of parsley pesto. This delightful dish is not only visually appealing but also packed with nutrients, making it a wholesome and satisfying meal. In addition to the main recipe, this article offers a collection of delectable variations to suit different preferences. Explore the zesty Lemon Pesto variation, adding a burst of citrusy brightness to the pasta. For those who love a touch of smokiness, the Roasted Red Pepper Pesto variation infuses the dish with a rich, earthy flavor. And if you're looking for a vegan alternative, the Vegan Pesto variation provides a creamy and flavorful sauce without compromising on taste. With its versatility and ease of preparation, this Farfalle Pasta with Beet Vinaigrette and Parsley Pesto is a culinary masterpiece that will impress your family and friends.

Let's cook with our recipes!

PASTA PESTO

Pasta Pesto image

Provided by Food Network

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound penne pasta
1/4 cup pine nuts, toasted
2 pints cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon red pepper flakes, or to taste
1/2 cup basil leaves, torn
Salt
1/3 cup grated Parmesan, optional

Steps:

Cook the pasta in rapidly boiling water until al dente. Just before draining the pasta, reserve 1 cup of the water.
In a medium saute pan over medium high heat, toast the pine nuts until fragrant and golden, about 2 to 3 minutes, set aside. Place pan back on the heat over medium-high heat. Add the tomatoes and 1/2 cup of the pasta water. Add the garlic and the red pepper flakes. If the sauce is too dry, add the remaining pasta water. Add the basil to the pan. Saute until just wilted. Remove the sauce from the heat.
Place the pasta in a large bowl. Season the pasta with salt. Top the pasta with the tomato sauce. Sprinkle the toasted pine nuts over the pasta and cheese (if using). Toss to combine, taste and adjust seasonings, serve immediately.

Nutrition Facts : Calories 256 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 41 grams, Fiber 8 grams, Protein 12 grams

FARFALLE PASTA WITH SLOW ROASTED TOMATO COMPOTE

Farfalle Pasta with Slow Roasted Tomato Compote image

Provided by Food Network

Time 4h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 pound farfalle (bowtie) pasta, cooked
16 slow roasted tomatoes, halved (recipe follows)
1/4 cup Calmata olives, pitted and chopped
1 1/2 teaspoons roasted garlic, mashed
1 tablespoon capers, drained
2 tablespoons reduced balsamic vinegar
1/4 cup fresh basil, chiffonade
8 plum tomatoes, sliced in half, lengthwise
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
Salt and pepper, to taste

Steps:

Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
Preheat oven to 250 degrees F.
Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.

FARFALLE WITH PESTO

Farfalle With Pesto image

Make and share this Farfalle With Pesto recipe from Food.com.

Provided by Irmgard

Categories European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb farfalle pasta
1/2 cup pine nuts
4 garlic cloves
3 cups fresh basil leaves
1 cup olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
salt and pepper
1/2 cup peas, defrosted
1 cup English cucumber, diced
4 green onions, sliced

Steps:

Cook the pasta according to the package directions.
Drain and rinse with cold water; drain again.
In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
With the processor running, pour in the olive oil until combined.
Add the cheese, lemon juice, salt and pepper.
Toss the pesto with the pasta.
Mix in the peas, cucumber and green onions.
Serve garnished with basil leaves.

Tips:

Choose the right pasta: Farfalle, also known as bow tie pasta, is the traditional choice for this recipe. However, you can also use other short pasta shapes, such as penne or fusilli.
Use fresh beets: Fresh beets have a sweeter and more vibrant flavor than canned beets. If you can't find fresh beets, you can use canned beets, but be sure to drain and rinse them well before using.
Roast the beets: Roasting the beets enhances their flavor and makes them easier to peel. To roast the beets, simply toss them with olive oil and salt, and then roast them in a preheated oven at 400 degrees Fahrenheit for 30-40 minutes, or until they are tender.
Make the vinaigrette in advance: The vinaigrette can be made up to 2 days in advance. Simply whisk together the olive oil, vinegar, honey, and salt and pepper. Store the vinaigrette in a jar or container in the refrigerator until ready to use.
Use fresh herbs: Fresh parsley and basil add a bright, herbaceous flavor to the pesto. If you don't have fresh herbs, you can use dried herbs, but be sure to use half the amount.
Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the vinaigrette and pesto, so it's best to enjoy it while it's fresh.

Conclusion:

Farfalle pasta with beet vinaigrette and parsley pesto is a delicious and colorful dish that is perfect for a summer meal. The roasted beets add a sweet and earthy flavor to the dish, while the vinaigrette and pesto add a bright and herbaceous flavor. This dish is also relatively easy to make, and it can be made in advance, so it's perfect for busy weeknights.