How To make Pasta Con Pesto Alla Melone
1 c Fresh Grated Parmesan Cheese
2 c Fresh Basil Leaves
1/2 c Melted Butter
1/2 ea Cloves Fresh Garlic
1 tb Pine Nuts
3/4 c Olive Oil
Pasta Capellini/Vermicelli Using blender or food processor, grate enough Parmesan chees to make one cup; add basil. The add melted butter, followed by garlic, pine nuts and finally the oil. Allow each ingredient to blend smoothly with the preceding ones, then let stand 1 hour. This is the Pesto Sauce. Prepare pasta according to package directions. Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor by taste, by adding more pesto if desired. Leftover pesto will last for a long time if refrigerated in a plastic container, but do not freeze. A light salad with oil and vinegar dressing and a veal dish go great with this. Pasta Con Pesto is also a versatile accompaniment to a variety of dishes-meat, fish, poultry, etc. Recipe taken from The Garlic Lovers Cookbook from Gilroy. Recipe submitted by Dr. Rudy Melon, President, Gavilan College. Chairman, Gilroy Garlic Festival.
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Chupitos di melone con fagottini di feta
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
I chupitos di melone con fagottini di feta sono un modo originale di gustare all'ora dell'aperitivo un nuovo classico dell'estate...melone e feta!
Per la fotoricetta, clicca qui:
Pesto Pasta with Prosciutto & Peas
Indulge in the scrumptious delight of Pesto Pasta with Prosciutto & Peas, a sensational dish that harmoniously blends the vibrant notes of basil pesto with the crispy allure of prosciutto and the sweetness of peas. The luscious sauce, crafted with the exquisite Cento Basil Pesto and rich heavy cream, lavishly envelops the fettuccine noodles. Crowned with a tantalizing layer of crunchy Panko breadcrumbs, adorned with fresh basil leaves, and enhanced by the creamy essence of Burrata cheese, this pasta masterpiece offers a symphony of textures and flavors that will gratify even the most ardent pasta connoisseur.
Full recipe:
PESTO PASTA SALAD RECIPE WITH BACON, MOZZARELLA, AND TOMATOES - Summer Picnic -Fifteen Spatulas
SUBSCRIBE for more easy recipes: This Pesto Pasta Salad Recipe with Bacon, Mozzarella, and Tomatoes is my ABSOLUTELY FAVORITE EVER!!! I've been making this pasta salad for nearly 10 years and it never gets old. It has a caprese theme to it but with the basil all throughout in the pesto and some meaty bacon bits in the salad too. It's perfect for a picnic or potluck, or if you want to make something with lots of leftovers.
Here is the video on how to make Pesto from scratch:
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Pesto Pasta Salad Recipe:
Ingredients:
5 strips thick-cut bacon
1/2 lb cherry tomatoes
1/2 lb fresh mozzarella
1 lb bowtie pasta (or your favorite, like shells, penne, etc)
1 cup fresh basil pesto
salt
Directions:
Place the bacon in a skillet and cook for about 10 minutes over medium heat, flipping every couple of minutes, until crispy and browned. Drain on a paper towel and blot any excess oil. Chop into bite sized pieces and set aside.
Cut the cherry tomatoes into bite sized pieces, either in half or into quarters. Cut the fresh mozzarella into bite sized cubes. Set aside.
Boil the pasta in salted water according to package instructions, about 10 minutes, then drain well. Return the pasta to the pot and stir in the basil pesto until the pasta is evenly coated. Finally, stir in the bacon bits, cherry tomatoes, and mozzarella, and stir to coat. Serve and enjoy!
You can eat the pasta salad at room temperature, cold, or slightly warmed in the microwave. It tastes great all ways!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
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