aking pan. If using fresh spinach, chop it fine. If using
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.
nd only partially drain frozen spinach if using no-boil noodles
o 350 degrees.
Mix pesto sauce and tomato sauce (mix
almon fillet with 2 tablespoons pesto. Place in a 9x13 inch
Cook pasta according to package directions.
Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
Add pesto and broth to pan and cook until heated through.
Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
ith the pine nuts. Blend pesto into a smooth paste, about
Cook pappardelle in boiling, salted water until al dente. Drain and return to pan. Cover and keep warm.
Meanwhile, to make the pesto, pulse spinach, garlic, lemon juice, Parmesan and whole walnuts until finely chopped in a food processor. With the motor running, add oil in a thin, steady stream until smooth and combined.
Combine chicken, hot pasta, chili and pesto. Spoon pasta into serving bowls and sprinkle with chopped walnuts. Serve with garlic bread, if desired.
ishes. Squeeze excess liquid from spinach. Transfer to a bowl. Add
he poaching liquid.
Basil Pesto:
Process all the ingredients
Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
note: cooked chicken can be added as well in the last 30 minutes as well.
Grease a 13x9 inch baking dish or lasagne pan.
Spread 1/2 cup pasta sauce on bottom of dish.
Mix together Ricotta, egg, and pesto until thoroughly blended.
Layer noodles, ricotta and pesto mixture, spinach, 1/2 cup parmesan, 1 cup mozzarella, and 1 cup pasta sauce.
Repeat layers using remaining ingredients.
Bake 1 hour at 350\u00b0F.
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.
Pesto Directions:
Put basil leaves
pread both sides with the pesto.
Working with the bottom
minutes more. Use my pesto recipe: http://www.recipezaar.com/rz
lace over medium heat. Cook spinach leaves in hot skillet until
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.
Rinse spinach leaves, set aside. If using