Boil pasta with olive oil and salt as directed by package.
While pasta is cooking, cook chicken and chop into bite-sized pieces.
Chop each tomato into thirds.
Toss chicken and tomato with chopped garlic.
When pasta is done toss in chicken and tomato mixture.
Drizzle with pesto sauce and toss lightly.
Serve family style in large bowl, sprinkled with crumbled feta.
Cook macaroni as directed on package.
Rinse in cold water and drain; toss with oil.
Mix Pesto, olives, vinegar and tomatoes in large bowl.
Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach.
Cover and refrigerate at least 2 hours.
Toss and sprinkle with cheese. Serves 6.
he poaching liquid.
Basil Pesto:
Process all the ingredients
On a large round platter, mold cream cheese into a seven-inch circle.
Top with a layer of pesto about the same thickness as the cream cheese.
(You will not use all of the pesto which can be frozen for later use.)
Sprinkle tomato pieces over pesto until well covered.
Chill.
Serve with assorted crackers or bagel chips.
he roll horizontally; spread with pesto.
When the grill is
Pesto Directions:
Put basil leaves
Combine ground meat, breadcrumbs, pesto, egg and onion in a large bowl. Season to taste. Shape mixture into 4 patties. Refrigerate 15 mins.
Heat oil in a large skillet on medium heat. Cook patties, 4-5 mins each side, until golden and cooked through.
Spread rolls with mayonnaise. Top with arugula, tomatoes, burgers and mozzarella. Top with dollop of additional pesto, to serve.
pread both sides with the pesto.
Working with the bottom
minutes more. Use my pesto recipe: http://www.recipezaar.com/rz
owl. Stir in the spinach, pesto, garlic, salt, pepper, half the
br>serve with topper.
Italian Pesto-Sour Cream Topper; mix sour
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
Cook noodles according to directions on package.
Drain and set aside.
When cool enough to handle, carefully separate noodles.
In medium size bowl, beat egg, then blend in Ricotta and Jack cheese, oregano, parsley and garlic.
Spread Ricotta mixture evenly over each noodle.
Roll from end to end.
Stand rolled noodles on end in a greased shallow 8 x 10-inch baking dish. Blend cream and Pesto; pour evenly over lasagne rolls.
Cover and bake at 350\u00b0 for 30 to 35 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Roll out pizza dough as directed on package. Spread the pesto evenly on the crust. Arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
Bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
separate bowl, combine the pesto, 1 cup of the Cheddar
aute Italian turkey sausage, or cut up precooked chicken/turkey pesto sausage