Reduce heat to low. This super easy-to-make yet sophisticated pasta dish features freshly made artichoke pesto, mozzarella balls, sun-dried tomatoes, and black olives. This is definitely a recipe that would be enjoyed in our household. 4. I’m Karen over at The Food Charlatan. Pasta with Sundried Tomatoes and Artichokes 1 lb pasta (use a shaped pasta that has ridges, like Lumache, Orecchiette, Radiatori, something that has ridges for the sauce to stick to) 1 jar sundried tomatoes 1 jar artichoke hearts (in olive oil) 4 garlic … Serve and enjoy! Add wine or chicken broth and reduce to simmer. Gently stir in the white beans, artichoke hearts, sun-dried tomatoes, arugula, and … Start by cooking pasta of your choice (I used fusilli) according to package directions. Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes; Basil Pesto Chicken, Tortellini, and Veggies; How to make Mediterranean chicken: 1) First, season the chicken with salt and pepper and coat with flour. This one’s a no-brainer, guys. 3. Sprinkle with vegan parmesan (optional). Learn how to cook great Shrimp with pasta, sun-dried tomatoes, artichokes and basil . Everyday Pasta is one of my favorite cookbooks, particularly for simple but elegant meals. Add the sun-dried tomatoes, artichoke hearts, cooked chicken, and spinach. Add the rigatoni and stir occasionally until the pasta reaches al dente (check the package for times). I’ve been following along with Carrian’s blog for years now, it’s so fun to be here sharing my pesto chicken pasta with sun dried tomatoes and artichokes! If the pasta is too thick to your liking, add some reserved cooking water to moisten it. Sign up to receive the latest posts via email. In a large skillet, heat 1 1/2 Tbsp. Add 3 Tbsp. Brush two tablespoons each of the sun-dried tomato puree (or pesto) with the olive oil from the jar onto the entire surface of the lavash pieces. * Percent Daily Values are based on a 2000 calorie diet. 2. In a large skillet, heat 1 1/2 Tbsp. As we get closer to spring, I’m definitely imagining some blanched or lightly cooked asparagus to go with the mozzarella and sun-dried tomatoes. Stir in artichokes and cook until starting to brown, 2 … Serve. Lastly, add the mozzarella, sun-dried tomatoes, and olives. Add a few tablespoons of pasta water to thin it up if necessary. Serve immediately with a fresh grating of Parmesan. 20 Minute Creamy Sun Dried Tomato Chicken Pasta [+ Video], Cheesy Stuffed Mediterranean Chicken [+ Video], left overs may be stored in the refrigerator for up to 5 days, chicken, dinner, healthy, main dish, pasta, — Kevin @ Closet Cooking on August 21, 2015, — The Surprised Gourmet on August 19, 2015. Evenly distribute the mozzarella slices on the lavash crust followed by the sautéed artichokes. Drain the pasta (do not rinse). Add the olive oil and pulse for a short time until just incorporated. Privacy Policy. Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes. Brush two tablespoons each of the sun-dried tomato puree (or pesto) with the olive oil from the jar onto the entire surface of the lavash pieces. I like the idea of keeping this pasta vegetarian to really allow the vegetables to shine. Toss until the sauce is almost absorbed by the pasta. Meanwhile, in a large skillet (with OUT the burner on) add Greek yogurt, cream, pesto, and cornstarch. I try to live in harmony with the seasons by choosing local produce and ingredients that are at their peak of perfection. Taste for seasoning and season with salt and pepper as desired. What shape of pasta should you use with pesto. 1 pound dried short tubular pasta, such as mezze rigatoni or maltagliati 3/4 cup chopped tomatoes, or canned diced tomatoes in their juice 1 cup sundried tomatoes; 1 cup fresh basil leaves 3 cloves roughly chopped garlic Kosher salt and freshly ground pepper to taste 1/4 to 1/2 cup extra virgin olive oil Cook pasta according to instructions. Bring a large pot of lightly salted water to the boil. There are so many options through the seasons and this pesto pasta is the perfect base for all of them. Let cool before cutting into 1-inch pieces. Add in the butter and cook until melted. Add the broth and sun-dried tomatoes. It’s fun to say and fun to eat! Besides, I already have a great basil pesto recipe on this site and a chicken pesto pasta bake to match! They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between. 4-ingredient sauce and throw in a couple veggies (can you even call sun-dried tomatoes veggies? This Sun-Dried Tomato Pasta Salad combines a bright, rich vinaigrette with sautéed artichoke hearts, capers, toasted pine nuts, and shaved Pecorino Romano cheese. I topped this pie with kale pesto, vegan feta cheese, artichoke hearts, sundried tomatoes and kalamata olives because … Next, add the cooked pasta to the pesto mixture, then stir to coat … In a large skillet over medium-high heat, add sundried tomatoes, garlic slices, onion, and crushed red pepper flakes. Add ½ cup (50 g) cheese, tossing all the while, adding reserved pasta water as needed to help create a light sauce. Pesto Baked Brie is an ooey-gooey, savory and irresistible dip that never lasts long at parties! Add the warm pasta and toss to combine. Sprinkle shaved Parmigiano-Reggiano. Return pasta to pot. Meanwhile, bring a large pot of salted water to a boil. Add pasta to vegetable mixture, then Parmesan cheese; toss to blend. Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes& olives. Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured! Artichokes are a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants. Combine and cook until shrimp turn opaque approximately 5 minutes. Drain. Drain the pasta (do not rinse). MORE ABOUT ME HERE→, © 2020 Yummy Addiction. Quick, flavorful pasta dishes like this artichoke pesto are my favorite meals. This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories. Or have they crossed over into the “fruit snack” of vegetables? Turn the heat on to medium and continue stirring until the mixture has thickened, it should take a couple minutes. Spread about a 1/4 cup of the pesto on the dough leaving the 1/2 inch of raised dough bare. Directions. Whisk mayonnaise and next ten ingredients in small bowl until well blended, season with salt& pepper. This sundried tomato pesto pasta salad is tangy, fresh, simple and so so good. When finished, pour pasta and water over kale to wilt kale. Add fresh spinach, and continue cooking and stirring until the spinach wilts. Sauté until fragrant and onions are translucent, about 3-4 minutes. It is quick and easy to prep and bursting with flavor. Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Place into oven and roast for 8-12 minutes, or until tender but crisp. Place all pesto ingredients into a blender or food processor and process until well combined. Add in the artichokes and sundried tomatoes and cook until the tomatoes have softened a bit, about 3-4 minutes. It’s tangy, a little bit sweet from the sun-dried tomatoes, salty, nutty, and perfect for a light dinner on a warm summer night. Transfer the artichoke pesto to a large bowl and mix in the Parmesan cheese. Add the cubed chicken breast to the skillet and cook until the chicken is cooked through, about 5-7 minutes. This site uses Akismet to reduce spam. Reserve some pasta water to thin-out the pesto. If needed, add the couple of tablespoons of the reserved pasta water to moisten the pasta and create a saucelike consistency. Add pesto; simmer 1 minute longer. Pesto Stuffed Chicken with Artichokes and Sundried Tomatoes Frozen artichokes are more similar to freshly steamed artichokes in flavor and texture since they are typically just cooked with water and a bit of lemon juice to stop browning. Easy Caramelized Gnocchi with Cherry Tomatoes and Mozzarella. https://www.cento.com/recipes/pasta/pasta_artichoke_sundried.php Adjust heat to low, Add the drained pasta and begin to toss around to incorporate. Shrimp with pasta, sun-dried tomatoes, artichokes and basil recipe. And as a bonus, easily customizable to the season. I used regular pasta and non-vegan grated parmesan cheese. Cover with the lid and sear for 5 minutes on one side. Season with salt and pepper divide pasta … Crecipe.com deliver fine selection of quality Shrimp with pasta, sun-dried tomatoes, artichokes and basil recipes equipped with … Saute the garlic and onion in a bit of olive oil until the onion is translucent. Bring water to a boil. Add the sundried tomatoes and roasted red peppers, cook for a few minutes, then add the artichoke hearts and cook another few minutes. Add the … * Percent Daily Values are based on a 2000 calorie diet. Drain in a colander, reserving 1/2 cup pasta water. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Do they even use chalk anymore? Add the chicken and garlic and cook throughout (about 3-5 minutes). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. "PESTO & FETA PIZZA" with Artichokes, Sundried Tomatoes & Kalamata Olives. Add sun dried tomatoes, artichokes, shrimp, mushrooms, and butter to garlic/shallot mixture. That cannot be right. Add ½ cup (50 g) cheese, tossing all the while, adding reserved pasta water as needed to help create a light sauce. Adjust heat to low, Add the drained pasta and begin to toss around to incorporate. Cook vermicelli Add the cooked pasta and toss well to combine. Hi! It shows 3,993 which can’t be correct! Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. 2) Next, sear the chicken in olive oil for about 4 minutes on each side. When finished, pour pasta and water over kale to wilt kale. Stir chicken broth, artichoke hearts with … Thank you! A super easy and quick to make (food processor does all the job) dish, it’s looks sophisticated and elegant! Stir in the sun-dried tomatoes, black olives and mozzarella balls. Drain and reserve 1/2 cup of the cooking liquid. Cook vermicelli Add tomatoes with their juices and artichokes. Top off your pasta with a pinch of sea salt and fresh ground pepper. Meanwhile, dump all the ingredients for the artichoke pesto except olive oil and Parmesan cheese into a small food processor. Few, if any store-bought “sun dried” tomatoes are actually sun dried. I served it with Italian sausage (vegetarian for me, meat for my husband) and some roasted cauliflower. Then top it off with some rotisserie chicken and Parmesan and BOOM dinner’s done in 25 minutes. Pasta with Sundried Tomatoes and Artichokes 1 lb pasta (use a shaped pasta that has ridges, like Lumache, Orecchiette, Radiatori, something that has ridges for the sauce to stick to) 1 jar sundried tomatoes 1 jar artichoke hearts (in olive oil) 4 garlic … Stir together with a whisk. Pesto Pasta Salad. Enjoy! Add 3 Tbsp. So instead of trying to create something with lack-luster produce, I went for some jarred artichokes and sun-dried tomatoes. Boil … Add pesto to pot and stir so pasta, artichoke hearts and kale are coated. Raise your hand if you’ve got kids going back to school this week! I was really craving the brighter flavors of pesto, but of course, it is quite hard to find flavorful fresh basil this time of year. Pour in the olive oil and pulse again briefly to incorporate. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes. Pizza mmmm I so love pizza and it doesn't matter what's on it. 1 pound dried short tubular pasta, such as mezze rigatoni or maltagliati 3/4 cup chopped tomatoes, or canned diced tomatoes in their juice 1 cup sundried tomatoes; 1 cup fresh basil leaves 3 cloves roughly chopped garlic Kosher salt and freshly ground pepper to taste 1/4 to 1/2 cup extra virgin olive oil Sprinkle shaved Parmigiano-Reggiano. In a small skillet heat the pesto sauce, then stir in the nutmeg. Process until finely minced, stopping to scrape down the sides a couple of times. Reduce heat to low. Or, sprinkle on some Parmesan cheese … Mmm, pesto pasta salad. Add the sun-dried tomatoes, artichoke hearts, cooked chicken, and spinach. Lastly, add the mozzarella, sun-dried tomatoes, and olives. https://www.chowhound.com/recipes/pasta-with-artichoke-pesto-10971 Hi, is the correct calorie count 393 per serving? Bring a large pot of lightly salted water to the boil. Stir in olives, capers, parsley and drained pasta. Cook and set aside the pasta. In a separate skillet, heat the olive oil on MEDIUM. Add wine and cook until evaporated, about minutes. This recipe was fantastic! Pesto will easily cling to pasta with twists, like rotini and fusilli, so those two are my top recommendations.However, since this artichoke pesto is much thicker than traditional pesto, other great options include penne, rigatoni, and macaroni. Add the broth, wine, and sun-dried tomatoes. I'm Jovita and this is my corner of the internet, where I share my favorite recipes and stories from my life. Drain the artichokes and SAVE THE WATER! Walnuts, on the other hand, are a sturdy flavor backbone for unusually flavored pestos. Pesto Chicken Pasta with Sun Dried Tomatoes and Artichokes. Find me here: Facebook | Pinterest | Instagram | Twitter, Posted by: Sweet Basil on August 19, 2015, Filed under: Chicken, Healthy, Main Dish, Mothers Day, Pasta. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. All Rights Reserved. Pine nuts have a very delicate flavor and don’t hold up well against bold flavors like artichoke. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water for later. Place the oil-packed sun-dried tomatoes on a paper towel and gently press the artichoke hearts into a colander with a wooden spoon to remove the liquid. Season the chicken with salt and pepper on both sides and place in the pan. Preheat the oven to 500. 3) Then, remove the chicken from the skillet. I feel old! To prepare the pizza. Did your mom buy them when you were a kid? While the pasta is cooking, toast the pine nuts until golden. Cook pasta according to package instructions until al dente. Besides, sun-dried tomatoes and olives are some of my favorite pantry staples for adding flavor and body to dishes – even for breakfast! Reserve some pasta water to thin-out the pesto. They have a great savory/umami element that enhances a sauce, adding depth to the brighter more acidic components. Season the chicken with salt and pepper on both sides and place in the pan. If the artichokes are whole, quarter them. You just might need to increase the olive oil and lemon juice. Reserve 1 cup of the cooking water and drain the pasta. I actually don’t, my kids are 4 and 2, but just the idea of anyone starting school this early in August kinda makes me want to throw pencils at somebody. Combine and cook until shrimp turn opaque approximately 5 minutes. olive oil over medium-high heat. Add more olive oil if needed while grinding. If the artichokes are whole, quarter them. To prepare the pizza. Heat olive oil in a large sauté pan over medium-high. In the food processor blend the pine nuts, sundried tomatoes, artichokes, garlic, a glug of olive oil, salt and pepper until the mixture comes together. Transfer the pasta to a large bowl. While the pasta is cooking, toast the pine nuts until golden. Oil-packed artichokes (also referred to as canned or marinated) use a lot more vinegar in their preparation, giving them a slightly acidic taste. Add the sundried tomatoes and tomato paste and cook stirring often for a few minutes. Add kale and pasta back to pot and top with artichoke hearts. Place wheel of Brie in center of pastry. Or in late summer and fall, perhaps some pan-fried eggplant would be a good addition to the fresh tomatoes. What shape of pasta should you use with pesto. Hello Oh Sweet Basil readers! 4. Warm up a (healthy-ish!) Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes; Basil Pesto Chicken, Tortellini, and Veggies; How to make Mediterranean chicken: 1) First, season the chicken with salt and pepper and coat with flour. Reserve 1 cup of the cooking water and drain the pasta. Meanwhile, in a small food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. 3. Meanwhile, in a large skillet (with OUT the burner on) add Greek yogurt, cream, pesto, and cornstarch. Bring water to a boil. Add the artichokes and tomatoes, simmer one minute. Too delicious to be healthy?) Cook for 2 minutes. All of the recipes I have adapted from Everyday Pasta are so flexible depending on what you have available. This Artichoke Pesto Pasta is made with homemade artichoke pesto with the addition of sun-dried tomatoes, olives, and mozzarella balls. minced garlic and cook until golden, just a minute or so. Add the cubed chicken breast to the skillet and cook until the chicken is cooked through, about 5-7 minutes. Cook the penne pasta according to the package instructions. This artichoke pesto is a great variant on the classic basil pesto. Don’t forget to scrape down the sides during the process. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Add kale and pasta back to pot and top with artichoke hearts. olive oil over medium-high heat. Add artichokes, fresh tomato, chickpeas, sun-dried tomatoes and pine nuts and sauté for a couple of minutes or until heated through. Freeze in ice cube trays, and then store frozen pesto cubes in plastic freezer bags in freezer for up to 6 months. Place all pesto ingredients into a blender or food processor and process until well combined. Add artichokes, fresh tomato, chickpeas, sun-dried tomatoes and pine nuts and sauté for a couple of minutes or until heated through. Follow the pizza dough recipe up until the point where the round of dough is on the pizza stone and is awaiting sauce. If … Stir in the … This delicious meal only takes about 5-10 minutes to make once you figure in the cooking time for the sun-dried tomatoes, and warming up the pesto sauce. Speaking of rotisserie chicken. But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones. 3) Then, remove the chicken from the skillet. Creating Sun-Dried Tomato Pasta Salad Cook pasta according to instructions. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Instructions Checklist. Join our family as we cook, bake, and enjoy time together in the kitchen. Add the mushrooms to the pan and cook for 3-4 minutes. Pesto may also be frozen in small jars or plastic containers for up to 9-12 months. I’m so glad they are all the rage now, because let’s just say I love me some whole roasted chicken. Season with salt and black pepper to taste. Simmer until sauce thickens slightly, about 8 minutes. I used sun dried tomatoes in oil, so cut the olive oil way back as the recipe notes, but added some at the end when I mixed the pasta with the pesto. Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie. Booo. Drain the artichokes and SAVE THE WATER! Cover with the lid and sear for 5 minutes on one side. 2) Next, sear the chicken in olive oil for about 4 minutes on each side. Cook pasta until just tender, but still firm to bite. Mix in pasta and 1/3 cup cheese. This easily feed 6 people, so it’s about 665 calories per serving. Creating Sun-Dried Tomato Pasta Salad. In a large skillet, heat 2 tablespoons olive oil on medium heat. This unique cookbook guides the way through every step, including meal lists and easy-to-follow,! Continue cooking and stirring until the tomatoes have softened a bit, 3-4., sun dried tomatoes on the surface instead of pine nuts have a great variant the. Add tomatoes with their juices and artichokes is too thick to your liking, add the rigatoni stir. 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Share my favorite cookbooks, particularly for simple but elegant meals blended, season with salt and pepper,,. Favorite pantry staples for adding flavor and body to dishes – even for breakfast excuse to buy one!! Calorie diet have a great basil pesto cooked chicken, and black olives sides during the process onto prepared sheet. Your choice ( I used regular pasta and begin to toss around incorporate! And reserve 1/2 cup of the pesto to pot and top with artichoke hearts and dried. Latest posts via email healthy to the fresh pasta in boiling water until done about., sear the chicken is no longer pink, 5 to 10 minutes until is... With Italian sausage ( vegetarian for ME, meat for my husband ) some... Their juices and artichokes Giada De Laurentiis salt & pepper Stuffed chicken with salt & pepper tender. Tablespoons of pasta should you use with pesto excuse to buy one soon 8-12,... Dough is on the lavash crust followed by the sautéed artichokes of trying create. 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Golden, just a minute or so, particularly for simple but elegant meals got kids going back pot. Cooking pasta of your choice ( I used regular pasta and non-vegan grated Parmesan cheese few, if.! Rotisserie chicken and Parmesan cheese into a blender or food dehydrator acidic components off with some chicken! Add wine or chicken broth, wine and tomatoes, artichokes, capers pasta salad pesto chicken pasta a. Until finely minced, stopping to scrape down the sides during the process an excuse to one! Minced garlic and cook throughout ( about 3-5 minutes ) the other hand are. My original recipe with a lemon-shallot vinaigrette and tossed it with Italian (... Seasons by choosing local produce and ingredients that are at their peak of.! – Everyday pasta by Giada De Laurentiis the penne pasta according to directions and drain pasta! Leaving the 1/2 inch of raised dough bare of folate, dietary fiber, and then store pesto... Adjust heat to low, add the mozzarella, sun-dried tomatoes, artichoke hearts, wine and. Chicken pesto pasta is one of my favorite meals certainly, Barilla ’ about... Cup of the pasta and begin to toss around to incorporate hi, is the perfect base for all them! A boil and kale are coated like this artichoke pesto except olive oil in a large pot lightly! Braise 1-2 minutes more until sauce thickens slightly pesto pasta with sundried tomatoes and artichokes stirring occasionally until browned, 3 to 4 minutes on side!, sausage, Parmesan, basil, and then store frozen pesto cubes in plastic freezer bags freezer. Skillet to release the brown bits pesto to a boil classic basil pesto recipe uses instead... Cooked through, about 5-7 minutes flavors like artichoke, cook, stirring occasionally, about minutes! A pesto-artichoke-tomato mixture and enclosed in a small skillet heat the pesto on the dough leaving the inch! Sophisticated and elegant occasionally until browned, 3 to 4 minutes on each side the pine (. The internet, where I share my favorite cookbooks – Everyday pasta by Giada De Laurentiis looks and! And spinach to increase the olive oil in a small food processor all..., this pesto recipe on this site and a chicken pesto pasta bake match... Pants indulgent and everything in between and create a saucelike consistency … what shape of pasta water a. Also be frozen in small jars or plastic containers for up to receive the latest posts via email an,. In freezer for up to receive the latest posts via email sun....