Best 6 Chickpeas And Penne With Pecan Red Pepper Pesto Recipes
Are you looking for a flavorful and nutritious meal that adds excitement to your regular dinner menu? Look no further! We present to you the irresistible combination of chickpeas, penne, and pecan red pepper pesto. This dish is an explosion of flavors and textures that will tantalize your taste buds. Let's dive into the world of culinary delight as we explore the journey of creating a perfect recipe for chickpeas and penne with pecan red pepper pesto.
Check out the recipes below so you can choose the best recipe for yourself!
PECAN PARSLEY PEPPER PESTO
Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.
Provided by souplover Sue
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 8
Steps:
- Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.1 g, Cholesterol 2.2 mg, Fat 20.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 97.8 mg, Sugar 0.3 g
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
RED PEPPER-PESTO PENNE
Made with only four ingredients in half an hour, Red Pepper-Pesto Penne is a flavorful and easy weeknight dish. Try your hand at Red Pepper-Pesto Penne tonight, and your family is sure to thank you.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt; drain. Return pasta to pan.
- Add pesto sauce and peppers; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Remove from heat.
- Stir in cheese.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
CHICKEN, RED BELL PEPPER, & PESTO PASTA
Make and share this Chicken, Red Bell Pepper, & Pesto Pasta recipe from Food.com.
Provided by J. Irish
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bell pepper in 2 tsp oil in a small saucepan. Remove from pan.
- Cook whole chicken breast in leftover oil, plus ~2tsp. Remove from pan. Allow to cool. Cut into bite-sized pieces.
- Mix pesto package with water and oil. Bring to a boil, stirring constantly. Turn heat to low.
- Add chicken and pepper to pesto sauce, cook under low heat, covered, ~5 minutes, until everything's warm.
- Mix pasta into the sauce, pepper, and chicken.
- Keep on low heat, uncovered, 5 minutes to let flavors mingle (or not, if you want more distinct flavor).
- Enjoy!
RED PEPPER PESTO PASTA
This is a flavorful pesto dish that I have created.
Provided by luke
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
- Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.
Nutrition Facts : Calories 678 calories, Carbohydrate 61.4 g, Cholesterol 8.8 mg, Fat 41 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 7.1 g, Sodium 286.1 mg, Sugar 2.2 g
CHICKPEAS AND PENNE WITH PECAN RED PEPPER PESTO
It's fun to cook for my vegan neighbors, but also a challenge to come up with food that has texture in addition to good flavor.
Provided by baldyeaglehead
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- First boil a quarter pound of penne noodles.
- while that is going, saute an onion in some olive oil.
- add the rinsed chickpeas in the pan to roast a little.
- in a blender, add the peppers, garlic, olive oil, chipotle, pecans, salt and pepper, and catsup.
- toss everything together and cook on low heat, just long enough to heat the sauce through.
- squeeze some lemon juice on top and serve.
Nutrition Facts : Calories 390.9, Fat 17, SaturatedFat 2.1, Sodium 641, Carbohydrate 55.4, Fiber 10.4, Sugar 2.3, Protein 8.9
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your dish. Look for ripe vegetables, flavorful herbs, and good-quality pasta.
- Don't overcook the pasta: Cook the pasta according to the package directions, or until it is al dente (still slightly firm to the bite). Overcooked pasta will be mushy and unpleasant.
- Make the pesto ahead of time: The pesto can be made up to 3 days in advance and stored in the refrigerator. This will save you time when you're ready to make the dish.
- Add some extra vegetables: If you like, you can add some additional vegetables to the dish, such as diced zucchini, bell pepper, or spinach.
- Serve the dish immediately: This dish is best served immediately after it is made. The pasta will start to absorb the pesto and become less flavorful if it sits for too long.
Conclusion:
This chickpea and penne with pecan red pepper pesto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and healthy meal, give this recipe a try!
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