Best 13 Tomato Pesto Pasta Recipes

PESTO AND TOMATO ANGEL HAIR PASTA

Steps:

• Cook angel hair pasta according to package directions.
• Turn on food processor and drop garlic down feed tube.
• Stop the processor and add basil, nuts, cheese and salt and pepper.
• Pulse until finely chopped, then with motor running, add oil gradually through tube until blended.
• Drain pasta and reserve some of cooking water.
• Toss pasta with the pesto, then add tomatoes.
• If mixture is too thick, add a little cooking water.
• Can be served hot or cold.

BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.

PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)

Steps:

• A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
• 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
• 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
• 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
• 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.

PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F/220˚C.
• In a large pot, bring 4 quarts of water to a rolling boil.
• Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
• In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
• Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
• In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
• Enjoy!

PASTA WITH ARUGULA, GOAT CHEESE AND SUN-DRIED TOMATO PESTO

Steps:

• In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
• Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.

PASTA WITH TOMATO PESTO, FETA AND CHICKEN

Steps:

• Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
• To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.

SUN-DRIED TOMATO PESTO WITH BOW TIE PASTA RECIPE

Steps:

• Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
• Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
• Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.

TOMATO MOZZARELLA PESTO PASTA SALAD RECIPE - (4.3/5)

Steps:

• Prepare pasta according to package directions until al dente. Rinse in cold water and drain. Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes. Pesto sauce: In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in.

BAKED PASTA WITH SAUSAGE AND TOMATO PESTO

Steps:

• In a large Dutch oven over medium-high heat, add the sausage and onion.
• Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
• Add garlic and cook for 1 more minute.
• Add marinara sauce and reduce heat to medium.
• Simmer for 10 minutes, or until sauce begins to thicken.
• Stir in pesto and season with salt and pepper to taste. Set aside.
• Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
• Drain well.
• Preheat oven to 375 degrees F.
• Oil a 9-x-13-inch baking dish.
• Spread a thin layer of sauce over bottom of dish.
• In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
• Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
• Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
• Serve hot.

TOMATO, MOZZARELLA AND PESTO PASTA SALAD

Steps:

• Cook the pasta according to the directions on the package.
• Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
• When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
• Mix the pesto sauce, olive oil and parmesan in with the pasta.
• In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
• Sprinkle the pine nuts over the top and serve.

TOMATO PESTO & CHICKEN PASTA

Steps:

• Saute the onion and bacon until the onion is soft (about 5 minutes).
• Add the garlic and cook another couple of minutes.
• Add the chicken and mushrooms and cook until the chicken turns white.
• (about 10 minutes), stirring frequently.
• Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
• Add the pesto and the crean and cook until heated through.
• Add the Parmesan and stir through along with the green onion tops.
• Serve over the cooked pasta and offer extra Parmesan cheese.

PASTA WITH SUN-DRIED TOMATO PESTO AND FETA CHEESE

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

TWO-TOMATO ARRABBIATA PESTO PASTA RECIPE

Steps:

• 1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water. 2.While the pasta is working, using a food processor, combine the sun-dried tomatoes, garlic, crushed red pepper and 2 tablespoons hot water. With the machine on, drizzle in the EVOO. Add the grape tomatoes, salt and lots of pepper and process until smooth. Transfer the sauce to a large, shallow bowl and stir in the cashew parm and most of the parsley and chives. 3.Stir in the reserved pasta cooking water, then add the pasta and toss vigorously for a minute or 2. Scatter the remaining herbs on top.