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Pens with red pesto

Pens with red pesto

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it's such a good pesto rosso, it's the first time I eat it, I highly recommend it

  • penne Barilla
  • 1 jar of red pesto
  • Parmesan
  • dried basil

Servings: 2

Preparation time: less than 15 minutes

HOW TO PREPARE RECIPE Pens with red pesto:

We put a pan on the fire with water and salt, when it boils we add the barilla feathers and let it boil as it says on the box. When they are ready, put them in a strainer, rinse with warm water, add them in a wide pan together with the pesto jar. Leave for a few minutes, stirring constantly. Grate Parmesan cheese on a small grater, add a little to the composition and a little dried basil.

Serve with a glass of Pinot Noir

Pens with red pesto - Recipes

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A mega kiss

I hope to participate too :-)

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Kisses, see you soon :))

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a hug and good evening!

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It's a really nice thought! :)
A kiss Any!

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Hello Any I will gladly participate picking the banner will be done in the next post. : D Rosalba

Dearest of course I participate. I like your blog and then you have to celebrate :)
A kiss

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a kiss

I will participate for sure, I dedicate the next recipe to you

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But how good, congratulations for your energy! I am lazy for these things, in February I celebrate 2 years since the first recipe was published but so far I have not organized any contest or give away. you put fleas in my ear! :). I am also trying to participate and wish you the first birthday of your blog! A hug!

With my post I participate with immense pleasure in your initiative see you soon and many congratulations

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and I hope to win -)

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Prepare them red pesto pens It's really simple.

First of all prepare the pesto red then toast the cashews in a non-stick pan, sautéing them often so as not to burn them, then wash the dried cherry tomatoes in fresh running water and cover them well with paper towels.

At this point put in a blender the cashews, the squash to taste, the basil and smoothie well. Then add the sun-dried tomatoes, tomato paste, pecorino cheese, cornstarch or sunflower seeds and continue to whisk until a very thick body cream is created.

Salt to taste but without exaggeration because it was already very tasty of its own. Run the right robot for a few seconds for the last time and the red pesto is ready.

Now go to the cooking of the pasta then boil plenty of salted water, then throw away the pens and leave them cook for about 12 minutes. After the cooking time, put the red pesto in a large bowl, pour in a tablespoon of cooking water and to finish the pasta. Mix very well and serve hot.

Alternatively, you can prepare spaghetti with pesto or pasta with pepper pesto.

Pasta with red pesto (gluten free)

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Red pesto

  • 80 g of Parmesan cheese in pieces (2-3 cm)
  • 30 g of fresh basil, washed leaves
  • 20 g of peeled pine nuts
  • 1 clove of garlic, without core (optional)
  • 70 g of sun-dried tomatoes in oil, drained
  • 60 g of extra virgin olive oil
  • & frac12 teaspoon of salt

Finish the preparation

Red pesto and scamorza pens

Red pesto and scamorza pens is a decidedly tasty first and the scamorza melts row which is a pleasure! it red pesto is a great alternative to pesto to the Genoese that, in addition to having in common the basil and the pecorino (or parmesan), a few other ingredients give life to this tasty condiment. I chose pasta as her Feathers but other formats at will will be happy to welcome this delicious condiment.

Ingredients for: Red pesto and scamorza pens

  • 150 g of well-drained sun-dried tomatoes
  • 1 bunch of basil leaves about 10-12 leaves (still fresh)
  • 100 g of seasoned grated pecorino cheese at the time
  • 2 cloves of garlic
  • 1 chopped chili pepper
  • 4-5 tablespoons of extra virgin olive oil
  • its
  • 50 g of diced sweet (or smoked) scamorza
  • little pecorino cheese to spread before serving

The doses I used to make the red pesto are plentiful, in fact I used a 4th part of it, the rest I froze in mini-containers to have it ready when needed.

Drain the sun-dried tomatoes well and cover them with kitchen paper, then cut them into pieces and put them in the robot's glass, add the chopped chili pepper, garlic, basil leaves, pecorino cheese and oil, and finally a little salt. Blend intermittently so as not to heat the blades of the robot, until you get a creamy mixture, if it is too dry add very little oil.

Bring a large pot of water to a boil, salt and cook the pens al dente, put the pesto (enough) in a pan, add 2 tablespoons of pasta cooking water and mix well over low heat, add the well drained pens and mix, finally add the diced scamorza and pecorino cheese, mix again and serve.

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To start preparing the pens with radicchio cream you have to start with the onion, which must be deprived of the outer leaves and then reduced to very fine cubes.

Take a large non-stick pan, add some extra virgin olive oil and then the onion cubes, cook them for a few minutes on a high flame so that the onion begins to wither. In the meantime, dedicate yourself to radicchio, which will have to be washed thoroughly and then reduced to small strips. The radicchio andr & agrave is also added to the pan together with the onion. Season with salt and pepper and continue cooking for a few minutes. At this point you can add some water and cook the radicchio.

Once soft, the radicchio will be left aside to cool down after extinguishing the flame. At this point take a mixer and pour in the now warm radicchio. Add the cream, stracchino, salt and pepper and work for a few seconds.

Then add the grated Parmesan cheese and finish working on the mixer for a few more minutes. At the end of this operation, the radicchio cream will be ready, so all you have to do is heat plenty of salted water in a pot and cook the feathers. These will have to be drained al dente and then put in the pan together with the radicchio cream. Mix everything well by adding some grated Parmesan cheese and at this point the pens with radicchio cream are ready to be served to your guests when they are still very hot.

Alternatively, you can prepare spaghetti with pesto or pasta with pepper pesto.

The Right Way (s) to Serve Pesto on Pasta

As any screenwriter, author, or comic writer will tell you, there’s no better way to get your audience coming back for more than to end with a gripping cliffhanger. At this moment alone, I’m tortured as I wait to find out what will happen now that Rey has found Luke, how Jon Snow will come back from certain death, whether Rick really has a good plan for dealing with the Whisperers, and what the heck Kenji has in store for us in the follow-up to his first book. I’m clearly a sucker for serialized narratives.

If I were smarter, I would have capitalized on this fact when I wrote my original article on how to make the best pesto sauce, because it was only half the story. I didn't point it out at the time, but astute readers may have noticed that I left out a huge chunk of information. Specifically, how to serves the pesto on pasta.

That may not sound like a major omission at first. It's not like it's difficult to put pesto on pasta and eat it. And yet, pesto is actually an interesting pasta outlier, because it’s a sauce that breaks SPOP (Standard Pasta Operating Procedure). What is SPOP? Well, it usually goes something like this:

  • Step 1: Start by warming the sauce — whether a premade sauce, like Ragu, or a quick-cooking pan sauce, like clam sauce — in a skillet.
  • Step 2: Transfer the cooked pasta to the skillet with the sauce, adding some pasta-cooking water, little by little, while boiling it all together over the heat and stirring vigorously.
  • Step 3: When the sauce has thickened to nearly a noodle-coating consistency, remove it from the heat and work in cheese, extra oil, and / or butter while stirring and tossing rapidly.
  • Step 4: Eat.

There are some possible variations on SPOP, but the overall idea holds: Finish the pasta in the sauce over the heat. It's possibly the single most important thing to learn if you want to improve how your pasta turns out.

Only, with pesto, SPOP is OOTQ.

Pesto rosso's rich, full-bodied taste is right at home on most breads and sandwiches. Slather it on slices of crusty bread for a simple bruschetta or use it as a pizza sauce on your favorite pizza. Spread it on sandwiches instead of mayonnaise for a savory change of pace. Try it with turkey, roast beef, avocado and a variety of cheeses.

The garlic and rosemary in red pesto make a fine accompaniment to most grilled or roasted meats. Brush red pesto on chicken, steak or pork chops during the last few minutes of grilling. Watch the meat closely so that the pesto doesn't burn. Alternatively, brush the pesto on oven-roasted meats, including whole roasted chickens, during the last few minutes of cooking time. The tomatoes and garlic caramelize slightly to make a sweet but smoky sauce. Combine red pesto with softened cream cheese, ricotta or breadcrumbs to make a savory stuffing for meats.


Dragobete's goodies

A morning walk through the freshly snowed forest.
I left whirlwind and dawn (it was past ten in the morning) with important business outside the county. But driving through the forest of Silagi, a forest older than the empires through Europe and Asia, my heart did not endure and I stopped the motorized march to walk under the oaks as thick as the belly of the killer whale. I can't describe to you, although I hold on tight and handsome that I have words at hand to carve pictures of anything that means the freshly snowed forest. I was not even terrified that the wild boars with silver fangs and the wolves with their bellies sucked by hunger and embers were burning. The snow was so heavy over the universe that my walk was like a fall through the quilted silence of the beginning of the world.
I had forgotten where and why I had gone and stood among the oaks like an ignorant baby who now opens his eyes to life. And it snowed and the snow fell on me, I almost became a snowman.
And I struggled to get out of the white ocean of flakes to get to work.
But my whole day was full of light and the warmth of the snow that remained in my soul forever.
The world is full of little wonders that you often don't even notice. But sometimes a curtain is drawn and lets you see them.
And those who were waiting for me to do my job among pots and pans, were surprised and stayed a little in a line, when they saw me cooking through the kitchen nostalgic, with a smile of Buddha on his lips and soft movements of snow and omat.
Maybe they were afraid I would mistake their food and fill the table with poems instead of full meals.
But it wasn't like that.
I placed in their pans food with refinement and cleanliness like snow in the woods. And I saw them enchanted with clear light in their eyes, as I stood among the oaks.
I made them understand.


The first appetizer was a frothy cream that I made from the boiled meat of a pikeperch, mixed with thick cream, garlic, white pepper and a little white wine. Placed on rhombic slices of toast with lemon kernels and a pinch of pickled tarragon on top.
The second appetizer was made from sliced ​​beet slices in the shape of a heart, fried in olive oil, greased with horseradish and topped with slices of smoked ham as thin as a sheet of hair.
From the soups I chose for them a soup made of pork heart, first hardened in oil and then boiled with many vegetables and rice. I soured it with lemon and colored it with some donuts made from vinegar, which I gave three times through the mincer until a purple paste was made, which I hardened a little. And instead of cream, I put a thick sheep's yogurt in the pot, first dissolved with a little cold water so that it would blend well. And a lot of dried larch and green parsley and the soup turned like a naughty fox with a snout full of teeth. Juice and appetite juice and a hangover, because friends at the table were armed with bottles of all kinds, from non-stick brandy to black beer of Irish people dancing with step heels.
But the guests didn't kill themselves with the soup, because they knew from the menu that the unpacking of the fried meats in the oven was coming.
And what I had done.
I had marinated meatballs from all nations the day before, pork, beef, sheep, then a split turkey on my wrists, four heavy fat ducks, and the shameless breasts of a stuffed goose. And it was the meat when I put it in the tray, dark in color from the black wine of the stump in which it had been bathed together with garlic and plenty of spices. And I really mixed the meats to make peace with each other as God and the tray left it, I left it for three hours on low heat in the oven, soaking it, sprinkling it again with wine and boiling water and it was made there in the oven. a steak from which even Scaraotchi, if he had eaten, would have grown angel wings.
And for the garnish, I gave my friends the bunches of cauliflower cooked first and then au gratin with white sauce, whole carrots just fried on the grill with olive oil to be crispy and rusty, and colossal bowls of pickles in the barrel. But most of all, they all killed themselves after some pears that I put in beet brine to make their hearts red as blood.
And I didn't take care of the dessert because it was a side table full of cakes and heart-shaped cakes. Like Dragobete deh!
But no one got to the sweets, everyone stopped for the steaks and the combination of all the meats was so good, that I decided to repeat the recipe whenever the opportunity arose.
But I know that there won't be many more occasions, because look, with all the enchanted snow outside, he knocks spring on the kitchen door and brings with it the first truffles:
Nettles, rabbit clover, dandelion and stevia.
Which is still sitting under the snow and waiting for it to jump straight into my pots and pans.


Those of you who know me know that I am a big fan of pesto sauces, I love them in all their variants and as I have already tried many versions with green pesto, today I wanted to try a passion red pesto. So these red pesto radiator they are the protagonists of the lunch, it is a super simple proposal but so tasty that you will want to eat them at all hours. I was recently given some pine nuts and I wanted to make the most of them, since you won't usually find them in my pantry, lol & # 8230 It will also look fabulous.

He pesto rosso is the tomato version of the traditional, with rehydrated dried tomatoes (mmmmmm), you can also skip the cheese to veganize your dish and you will be equally tasty because the combination of dried tomatoes and pine nuts is always a success. My result has been delicious and as I have made a good amount, I have saved a little in a jar to use as a pâté, which I also love dipping with this creamy Italian sauce.

Video: Κόκκινα γυαλιά - Σταμάτης Κραουνάκης (August 2022).