Cook rigatoni as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
pread each slice with basil pesto and topped with mushroom mixture
Cook the pasta according to package directions; drain and rinse with cold water.
While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
Toss the cooked pasta with the olive oil mixture.
Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.
br>Spread the tops with pesto, completely covering the bread.
Preheat oven to 375 degrees Farenheit.
Mix together butter, pesto and garlic.
Spread butter mixture over bread slices.
Mix together tomatoes and parsley.
Top bread slices with tomato and parsley mixture.
Sprinkle with salt and pepper.
Place on a baking sheet and cook for 15 minutes.
separate bowl, combine the pesto, 1 cup of the Cheddar
Preheat broiler.
Prepare a large baking sheet.
Slice the bread to desired size slices.
Spread a thin layer of prepared pesto onto each slice.
Top with chopped tomatoes then 1-2 slices of mozzarella cheese.
Place onto baking sheet in one layer.
Broil for about 3-5 minutes or until lightly browned.
Delicious!
repare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in
Preheat oven to 350\u00b0.
Place tomatoes, cut side down, on ungreased cookie sheet.
Bake until wrinkled (approximately 5 minutes).
Chop and set aside.
Meanwhile, prepare Pesto.
Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.
rain and toss with the pesto to coat evenly.
Season
Splash some oil in a huge pot of salted boiling water and add pasta. Cook spaghettoni for 10-12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with pesto to coat each strand. Tase for seasoning and serve hot or at room temperature.
repare Red carpet brushetta using recipe #222776. This is a key
Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.
Mix the pesto and cream cheese. Set aside. Cut the bread into 1/2 inch thick slices. Spread 1/2 of the slices with the pesto and cream cheese mixture.
Top the remaining slices with the tomato and mozzarella. Drizzle with a little oil and season with freshly ground black pepper. Garnish with the basil leaves.
br>Meanwhile, for the shrimp bruschetta, preheat broiler to high. Arrange
hard baguette slices thinly with pesto, and top each with a
Preheat the grill to medium-high. Season lamb. Grill until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins, then slice thinly.
Meanwhile, toast ciabatta until lightly browned on both sides.
Rub one side of toast with a little crushed garlic, then spread with pesto.
Top with combined mayonnaise and mustard. Divide sliced lamb among bruschetta. Sprinkle with arugula.
br>Spread cooled brushetta with pesto of your choosing, a slice
omatoes, kalamata olives, green onion, pesto, 1 tablespoon extra-virgin olive
br>In same skillet, combine pesto, and pepper. Add chicken, coating