Wine A Little Bit More!

Leaves from 2 bunch fresh basil 2 tablespoons pine nuts, untoasted 1 garlic clove 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 pound angel hair pasta Directions Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like. Servings 4

I absolutely love pesto on pasta. So, of course, I had to try this recipe. It turned out so good! Definitely a crowd pleaser! The best part is the fat is cut because less oil is used than traditional pesto. The fresh flavor truly stands out in this great recipe. 1 10-ounce package frozen chopped spinach, thawed & well drained 1/2 cup hot water 1/3 cup low-fat cottage cheese 1/3 cup snipped fresh basil or 2 tablespoons dried basil, crushed 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil or cooking oil 2 cloves garlic, minced 4 ounces spaghetti or fusilli, cooked and drained Directions For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, Parmesan cheese, oil, and garlic. Cover and blend or process until smooth. Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately. Note: Seal label, and freeze remaining pesto. To serve, thaw the pesto in the refrigerator. Place...

2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli 1 to 2 lbs chicken cutlets 3 tbsp extra virgin olive oil 2 lbs cubed pepper jack cheese Dash of salt and pepper 1 tbsp garlic 3 tbsp basil pesto sauce 3 to 4 cans evaporated milk 1 stick butter or margarine 1 tbsp flour Parmesan Cheese Directions On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli's are cooking, heat the grill, in a mixing bowl add th...

Made this recipe for my birthday, May 27, 2009. 1 pound box bow tie pasta 2 (6.5-ounce) jars marinated artichoke hearts, drained 1 teaspoon lemon juice 2 tablespoons grated Parmesan, plus more for serving 1/4 cup chopped walnuts 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Grated Parmesan, for serving Directions In large pot of boiling, salted water, cook bow ties per package directions. In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.