BEST Creamy Sundried tomato Pesto Pappardelle- A delicious pesto pasta recipe perfect for any meal!
Creamy sundried tomato pesto pasta is a delicious meal which is a one of my favorite go to meals especially because it’s so quick to make. The sauce is so creamy with just the right amount spice and tang. I love this sauce in pappardelle but it works well in any pasta especially fettuccine or spaghetti or any pasta that can hold sauce well. My favorite vegetables to add in this dish is onions, corn and mushrooms with a lot of fresh herbs but you can add any veggies like peppers, spinach etc. This dish is very easy to make and is a great balance of flavors and not overly creamy. The creaminess balances perfectly with the pesto and all together it’s so yummy.
I first had sun dried tomato pesto in one of my travels to Italy and i fell in love with the vibrant color and flavor. Especially since i am not a fan of uncooked tomatoes (don’t hate me) sun dried tomatoes are my go to. This pesto goes very well as spreads in sandwiches also or as a dip as well.
Happy Cooking!
Full Recipe with tips and notes:
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Servings: 2-3 servings
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Ingredients:
Pasta:
1/2 med yellow onion thinly sliced
4-5 cloves chopped Garlic
1/4 cup corn
6-7 Mushrooms thinly sliced
2 tbsp Chives
1tbsp grated Mozzarella
3 tbsp Parmesan
3.5 tbsp sub dried tomato pesto
1/4 cup light cream
8-10 oz Pappardelle or any pasta of your choice
1/2-2/3 cup saved pasta water
2 tbsp chopped fresh mixed herbs (I used thyme, sage & parsley)
1-2 tsp Salt
1/2 tsp Pepper
1 tsp chilli flakes
1 tbsp butter
Sundried tomato pesto:
1/4 cup +1 tbsp oil
1/2 cup sun dried tomato
2.5 tbsp Pine nuts or almonds
2 cloves Garlic
1 tsp Salt
1/4 tsp pepper
1 tsp Chilli flakes
Directions:
Sundried tomato pesto: In a food processor, add the ingredients of the sun dried tomato pesto and grind it together to form the pesto. You can grind it to the consistency you like. For the pasta sauce I like it mostly smooth with very little chunks.
Boil pasta as per pasta box instructions in well seasoned water. Boil till aldente. Drain and drizzle some oil to prevent sticking. Save 2/3 cup of the water after boiling and keep aside.
In a pan add 1 tbsp butter and add the garlic. Cook till it starts sizzling. Keep the flame on medium heat.
Add the onions. Cook till it starts becoming translucent.
Add the mushrooms and cook for 3-4 mins till they are cooked well.
Add corn to the cooked veggies.Mix it in.
Add the fresh herbs, chives and sundried tomato pesto. Cook it for 1 min.
Add the seasonings- salt, pepper and chilli flakes and mix. Add the cream and mix it in.
Add the pasta and pasta water and mix it all together. Add the grated cheese and combine.
Let it cook for 2-3 mins till it all thickens and the sauce is coating the pasta well.
Garnish with chives and grated cheese and serve warm.
15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
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Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Whip Up These 3 Delicious Weeknight Pasta Recipes in No Time
Enjoy these 3 quick, mid-week pasta recipes to keep your busy week going strong. Crispy salmon, fresh vegetable and chicken pastas that will please any tastebud!
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Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans
Pan-fried salmon with fettuccine, lemon, zucchini and baby spinach
Ingredients
- 2 pieces salmon, skin on
- 200g dried fettuccine
- 1 lemon
- 1 zucchini, sliced 0.5cm thick
- 50g baby spinach
- olive oil
- salt and pepper to taste
Method
1. Fill a large pot or saucepan with water, season it well and place on a high temp to boil.
2. Heat a pan over medium heat with olive oil. Season the salmon with salt and place skin down into the pan. Cook for 5-7 minutes until the skin is crispy and the fish is cooked to your liking.
3. While the fish is cooking, cook the fettuccine according to package instructions.
4. Once the salmon is cooked, remove from the pan and set aside. Add the sliced zucchini to the same pan the fish was cooking in and saute for 3-4 minutes or until you have good colour.
5. Season the zucchinis with salt, black pepper and the zest of the lemon.
6. Add the cooked and drained pasta, and the baby spinach to the pan with the zucchinis and toss.
7. Finish with a last drizzle of olive oil and the juice of the lemon.
8. Serve the pasta with the fish on top.
Rigatoni, swiss chard, garlic, chilli and parmesan
Ingredients
- 1 bunch swiss chard, greens and whites split and the whites diced small
- 200g rigatoni
- 4 cloves garlic, diced
- 50g parmesan, finely grated
- 0.5 teaspoon chilli flakes
- olive oil
- salt to taste
Method
1. Start by placing 2 pots of water seasoned with salt onto boil.
2. In a large fry pan over medium heat, add 2 tbsp olive oil, the crushed garlic and chilli flakes. Cook this over medium heat for 1-2 minutes before adding the diced Swiss chard whites and sautéing for 7-8 minutes over medium-low heat.
3. While the Swiss chard whites are cooking, place your pasta to cook in one of the pots of boiling water and in the second pot of boiling water, blanch the Swiss chard greens for 3 minutes.
4. After 3 minutes, drain the Swiss chard leaves and place into the blender with the parmesan, 2 tablespoons of olive oil and some of the liquid that you cooked the leaves in just to thin it out slightly.
5. Once blended, add that green sauce to the frypan with the Swiss chard whites and stir well.
6. Once your pasta is cooked, drain and then toss through the green sauce.
7. Enjoy as is or with some more parmesan if you wish.
Fusilli with chicken, kalamata olives, artichoke, red peppers and basil
Ingredients
- 200g Fusilli
- 250g chicken thighs, skin off and sliced
- 50ml white wine
- 60g kalamata olives
- 60g artichoke hearts
- 60g roasted red peppers, sliced
- olive oil
- 1/2 bunch fresh basil
- parmesan to serve
- salt and pepper to taste
Method
1. Start by placing a large pot of salted water on to boil.
2. In a large fry pan over high heat, add 2 tablespoons of olive oil, and once it's hot, add the sliced chicken, season it with salt and sauté for 7-8 minutes.
3. While the chicken is cooking, add the pasta to the boiling water to cook.
4. Once you start to get colour on the chicken deglaze, the pan with white wine before adding the roasted capsicums, artichokes and olives.
5. Once the pasta is cooked, drain and add to the pan with the chicken and other ingredients. Toss well, turn the heat off and add the basil. Serve with fresh parmesan. Add another drizzle of olive oil and some more fresh basil.
The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
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Le Creuset Pot:
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Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
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0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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Pasta | Basics with Babish
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Pasta - one of the most beautiful and elegant dishes you can make in your kitchen. Learn how to make pasta from scratch, by hand, as well as two ways to utilize the fettuccine: aglio e olio and cacio e pepe.
Recipe:
Watch the rebroadcast of the Twitch livestream for this episode here:
Grocery List:
Flour
Semolina flour
Eggs
Olive oil
Romano
Parmigiano reggiano
Garlic
Parsley
Lemon
Salt
Black pepper
Special equipment:
Rolling pin OR pasta press
Stainless steel pan
Cheese grater
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How To Make Short Rib Ragu | DELICIOUS Pasta Recipe #MrMakeItHappen
Short Ribs are a gift from God lol. They're by far my favorite thing to cook and eat. They're super versatile, but, theres nothing butter than Short Rib Ragu! I get to combine all of my guilty pleasures into one plate! Let's #MakeItHappen
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Shopping List:
2.5 - 4 lbs beef short ribs
2-3 carrots, peeled cleaned and diced
1 yellow onion diced
2-3 tbsps tomato paste
2 cups dry red wine (cabernet)
1 cup beef stock
1 tbsp dijon mustard
1/4 cup heavy cream
1 lb pappardelle pasta
12 oz crushed tomatoes
1 tbsp better than bouillon beef base
1-2 tbsps tomato paste
salt, pepper, garlic, onion powder
italian seasoning
1/2 cup pasta water
1 bay leaf
fresh thyme
fresh diced parsley and grated parmesan cheese