f water boiling for the pasta, I eyeball it when filling
ish.
4. For the Pesto Pasta, begin with a roux. Whisk
Cook spaghetti according to directions, drain.
Stir in pesto and 2 tbsp olive oil.
Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
Add Asparagus and cook until crisp-tender.
Add the scallops and pepper flakes, cook until opaque.
Add the shrimp and cook until pink.
Toss the pesto pasta with the shrimp and scallop mixture.
Sprinkle with some fresh grated parmesan and serve immediately.
Cook the pasta according to the directions on the package.
Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
Mix the pesto sauce, olive oil and parmesan in with the pasta.
In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
Sprinkle the pine nuts over the top and serve.
the basil so the pesto remains bright green.) Squeeze excess
Cook pasta as indicated on package. Rinse
or 10 - 15 minutes. Cook pasta according to package directions. In
Prepare bow-tie pasta according to package directions.
Combine all ingredients in a large bowl and stir to mix well. Increasing or decreasing the Italian dressing and pesto to taste.
Serve at room temperature for the best flavor.
In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
Cook the orzo add 2T salt in cooking.
Drain and rinse under cold water and drain again.
Add orzo to vinigarete and toss.
Add chicken, and tomatoes and toss.
Tastes best chilled- though it's fine warm.
o a boil for the pasta.
Preheat your pot for
oft. Set aside.
Cook pasta according to package instructions, adding
Prepare the pasta - Bring a large pot of
Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.
Cook pastas, set aside to drain and cool a bit.
In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
Gently fold in pastas well.
Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
Serve immediately, or refrigerate.
*If you make this say a day ahead of time, you'll need to \"refresh\" this. Just add a bit more olive oil, salt and parmesan before serving.
This salad is best, though, room temp, or even slightly warm.
Cook the pasta in a large pot of
Heat oven to 350\u00b0.
Rinse chicken and pat dry.
Place chicken in jelly roll pan, 15 x 10 x 1-inch. Bake 25 minutes.
Measure 1/4 cup pesto; set aside.
Spread remaining pesto evenly over chicken. Bake chicken 20 to 30 minutes longer or until chicken is no longer pink when cut into.
Mix pasta, tomatoes, zucchini and reserved pesto.
Salt and pepper to taste.
Serve pasta with chicken.
add all the pesto ingredients to a food processor,
he food processor and mix pesto sauce until smooth.
In
Make pesto: Combine basil, pine nuts, oil
1. Boil water & put on pasta.
2. Remove any skin