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.
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
owl. Stir in the spinach, pesto, garlic, salt, pepper, half the
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 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.
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.
o-boil noodles. If using traditional boiled noodles, completely drain spinach
Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.
Add pasta to the sauce in pot; heat through.
Serve topped with Parmesan cheese.
he sandwich by first spreading pesto on both sides of the
separate bowl, combine the pesto, 1 cup of the Cheddar
ish with thick layer of pesto. It should be between an
For this recipe, use the tiniest new potatoes
nd pepper.
Top with pesto, tomatoes and then cheese (in
ou want to stretch the recipe, add cooked rice to the
Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
Top with basil and pine nuts.
ot open. Stir in basil pesto and shrimp. Heat through until
Then add the white bean pesto mixture, leaving a 1 to