Tag: parmesan

Red pesto tagliatelle

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Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative; it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays; great for adding extra flavour to sauces, stews and even as a bruschetta topping

Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

Another way to make red pesto is to use jarred pimento red peppers instead of sundried tomatoes. Or if you have the time, roast your own peppers in the oven with a drizzle of olive oil until very soft

Ingredients

400g tagliatelle pasta
100g sundried tomatoes
30g fresh basil leaves
50g almonds
60g parmesan, finely grated
2 garlic cloves
100ml olive oil

Method

Cook the pasta according to the packet instructions. Drain, reserving a cup of the cooking water. Set aside.
In a food processor, whizz up all pesto ingredients until smooth. Add the pesto to the pan and stir through the pasta, adding a little of the reserved water if needed. Serve immediately with a fresh grating of parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Shrimp and Olive Marinara over Galletti Topped with Parmesan

by Pam on December 3, 2012

This meal was created at the request of my seven year old son. He wanted pasta in a marinara sauce with black olives, kalamata olives, and shrimp topped with Parmesan cheese. No other ingredients… just his favorites. He picked the galletti pasta because he thought it looked cool, thankfully, it was tasted good too. I’ve never used this type of marinara (Mario Batali) before but I am glad I did because it was really delicious & it made dinner very quick and easy. Great job to my son for creating this scrumptious creation! Simple food makes the best meals.

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Cook the pasta in salted water, per instructions. Drain. Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don’t simmer the marinara with the olives for too long or the the sauce will become salty.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

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Shrimp and Olive Marinara over Galletti Topped with Parmesan

Yield: 4-6

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped

Directions:

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.

Cook the pasta in salted water, per instructions. Drain.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by my son!

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

Spicy chicken sausage is the perfect compliment to this creamy pasta dish made with butternut squash, baby spinach, parmesan and a touch of sage. It’s filling and comforting on a chilly winter night.

Since making Spaghetti with Creamy Butternut Leek Sauce^[1] a few weeks back, I am officially hooked. I love how the butternut squash feels like a decadent creamy sauce without the need for heavy cream. And with the addition of parmesan and hot sausage, the end result is savory and delicious.

I am also loving Giada’s new line of organic pastas sold at Target. I’m picky with my pasta and love the taste and texture of this pasta when cooked al dente. I always go for unusual pasta shapes, here I used a shape called casarecce… love!

As part of the Target Inner Circle, I got to meet Giada in person a few weeks ago at Fun and Fit in the City. Isn’t she beautiful!
She was so sweet in person, I also got an autographed cookbook and a goody bag full of her new food products sold at Target. My favorites were of course the organic pastas. I tried a few shapes, but plan on going back to Target to try the whole wheat.

A few more things: This week I teemed up with 11 other bloggers to host a HUGE HOLIDAY giveaway… Two winners, one will win an iMac Computer! A second winner will win a $500 gift card. Hey, you never know! You gotta be in it to win it… click here for a chance to win^[2]!

And most importantly: Starting today I am making a commitment to run at least 1 mile a day until New Years. You in? It’s part of the 2012 Holiday Running Streak from Runner’s World^[3]. The way I see it, why wait till New Years? Let’s start now, with all the baking and indulging that goes on during the Holidays, this is the perfect way to find a balance. I ran a mile this morning, I’ll be running again tomorrow… if you prefer to walk, that’s fine too, I would love it if you joined me. It could be inside, outside, morning, lunch time, evening… whenever you can squeeze it in. Tell me you’re in, it will help keep me motivated!

Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 1/4 cups • Old Points: 7 pts • Points+: 9
Calories: 362 • Fat: 8 g • Carb: 55 g • Fiber: 5 g • Protein: 20 g • Sugar: 1 g
Sodium: 419 mg (without salt)

Ingredients:

11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tbsp light butter
10 oz casarecce, or pasta of your choice
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.

Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.

Makes about 6 cups.

References

^{^} Creamy Butternut Leek Sauce (www.gordon-ramsay-recipe.com)
^{^} click here for a chance to win (www.skinny-bits.com)
^{^} 2012 Holiday Running Streak from Runner’s World (www.runnersworld.com)