owel.
To prepare sauce & spaghetti: Put a large pot of
Cook spaghetti according to package directions; drain and add food coloring.
Keep covered until ready to use.
Let the children stick the wet spaghetti on their paper in any design they wish. They really enjoy the color and feel of the warm noodles.
learned this technique on the food network).
Sprinkle the pasta with
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In a food processor, puree the cilantro, mint,
bsp of oil in a food blender. Add a splash of
the onion to a food processor.
Reduce heat to
Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
To can, pour into clean hot quart jars, leaving 1/2 inch head space.
Process 40 minute in a boiling water bath.
Boil spaghetti in a pot of boiling
ogether the milk, jam and food coloring in a small bowl
Combine all ingredients in a blender or food processor; puree until smooth.
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Choose a smaller spaghetti squash (unless you have an
ven to 425\u00b0F. Cook spaghetti in boiling salted water until
Cook spaghetti in a large saucepan boiling salted water according to package directions. Drain and return to pan.
Meanwhile, place tofu, cilantro leaves and stems, Parmesan cheese, garlic and oil in a food processor and process until smooth. Season to taste.
Add 2/3 of the cilantro pesto and tomatoes to spaghetti and toss on low heat until warmed through. Serve spaghetti with dollops of remaining sauce.
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
Cook peas in a medium saucepan of boiling, salted water for 2-3 mins if frozen or 4-5 mins if fresh, until tender. Drain.
Place half of peas, parmesan, oil, basil and garlic in a food processor. Pulse until pureed.
Meanwhile, cook spaghetti in a large pot of boiling, salted water according to packet directions. Drain and return to pan.
Add pea pesto and remaining peas to spaghetti. Toss on low heat for 1 min, until warmed through. Divide between serving bowls. Top with extra basil leaves and serve immediately.
Pulse garlic and basil leaves (keeping aside a few leaves) in blender or food processor until chopped finely.
Add pine nuts and parmesan and pulse, drizzling in a continuous stream of olive oil until mixture forms a smooth paste. Season with salt.
Cook spaghetti in a pot of boiling salted water according to packet instructions. Drain.
Toss pesto with the spaghetti. Serve garnished with basil leaves and parmesan shavings.
To make the salsa verde, combine arugula, parsley, cheese, capers, garlic, anchovies and lemon juice in a food processor and process until combined. With the motor running, add 3/4 cup oil in a slow steady stream. Set aside.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain.
Heat remaining oil in a frying pan over high heat. Cook shrimp for 2 mins, or until cooked through. Add pasta and salsa verde and toss to combine. Distribute between serving plates and top with baby arugula. Serve with lemon wedges on the side.
Cook spaghetti in boiling salted water for
mmersion blender or in a food processor.
In the last