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How To make Fettucine with Tomato Basil Pesto
2 c Basil leaves, packed
2 Garlic cloves, chopped
2 tb Pine nuts
1 1/2 tb Tomatoes, seeded & coarsely
Chopped 1/2 c EX virgin olive oil
1/4 c Parmesan cheese
Salt & freshly ground pepper 1 lb Fettucine or linguine
Combine basil, garlic, pine nuts and tomatoes in food processor. Process until chunky. Add olive oil and cheese and combine together. Season well. Boil fettucine in large pot of salted water. Drain and toss with pesto. Serve extra cheese separately. Serves 6. -----
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Sun-Dried Tomato Pesto Pasta | The Tastiest Recipe
Learn how to make a delicious Sun-Dried Tomato Pesto Pasta. This recipe is really easy, cheap and quick to make and only requires a few simple ingredients that you more than likely have in your pantry. This pasta can also be served cold, which makes it perfect for work lunches or a quick snack on the go. You can even add some chicken through it, if you prefer.
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Serves - 2
Ingredients -
300g (10.5 Ounces) - Fusilli Pasta or the pasta of your choice
100g (3.5 Ounces) - Sun Dried Tomatoes
1 - Clove of Garlic
1/4 Cup (30g) Pinenuts (Optional)
1 Cup (15g) - Basil Leaves
2 Tbsp (6g) - Pecorino Romano or Parmigiano Reggiano
1/3 Cup (80ml) - Sun-Dried Tomato Oil or Extra Virgin Olive Oil (EVOO)
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COOKING FRESH TOMATO PASTA WITH JULIA | Marjorie Barretto
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Pasta with fresh tomato, basil and freshly made fettuccine
Sometimes the simplest dishes are the best. The secret? Perfect ingredients!
This recipe is simple to make using available fresh ingredients. Also see my How to make pasta video.
Get full recipe here
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Tomato RICOTTA pasta sauce, for HOT or COLD pasta salads
Tomato And Basil Pasta Recipe
How to make the most delicious Tomato and Basil Pasta. This recipe is full of flavour and so easy to make. Its fresh, fragrant, cheesy and naturally sweet from the fresh tomatoes. This tomato and basil pasta is perfect for those quick weekday dinners. It's vegetarian and can easily be made vegan.
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Serves 4
Ingredients -
400g - Spaghetti or Pasta of your choice
1/2 Bunch (25g) - Fresh Basil Leaves
2 Cloves - Garlic, Thinly Sliced or Diced
1 - Brown Onion, Diced
800g - Gourmet Tomatoes, Diced
1 1/2 Tbs - Olive Oil
2 Tbs - Red Wine or Balsamic Vinegar
Salt and Pepper to taste
Parmigiano Reggiano (Parmesan Cheese) to serve
Vegan Substitutes -
400g - Vegan Pasta
2 Tbs - Vegan Red Wine or Balsamic Vinegar
Vegan Cheese to Serve
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THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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