Guest guest Posted August 23, 2002 Report Share Posted August 23, 2002 * Exported from MasterCook * Linguine with Sun-Dried Tomato Pesto Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh basil leaves -- (packed) 1/4 cup blanched slivered almonds -- toasted 1/4 cup drained oil-packed sun-dried tomatoes 1 garlic clove 1/8 teaspoon dried crushed red pepper 1/4 cup extra-virgin olive oil 1/2 cup water 2/3 cup grated Parmesan cheese -- ( or Pecorino cheese ) 1 pound linguine Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese. Source: " Bon Appétit, September 1999 " - - - - - - - - - - - - - - - - - - - .. NOTES : Imported from Italy early in the decade, sun-dried tomatoes seduced the nation. Two other obsessions were pasta and pesto. All those ingredients combine here in a dish that doesn’t age. A Cook from California on 02/07/02 I just got through making this pesto and put it over some rigatoni. It was very simple to make and very delicious. I too added toasted pinenuts instead of almonds. In addition I felt it needed a bit of tartness so I added the juice of 1/2 a lemon. Also, I read a hint in another recipe where one should blanch and shock the basil before processing so it retains it green color. I will make it again was sooooo good. runny. everyone loved this dish. Maureen from Near Chicago, IL on 01/11/00 This dish is great! I, too, used pine nuts instead of almonds. Also, I used rotini (spiral pasta) instead of linguine. These are easier to eat, serve, and the contents of the sauce cling to the pasta better Laurene from Vancouver B.C. on 10/12/99 Because your able to make this ahead of time. I took it on a camping trip. Everyone loved it. Nice gourmet touch for a camping dinner. A Cook from Seattle, WA on 10/08/99 Really good. I made 3 batches of this a few weeks ago, omitting the cheese, and froze them. It is still wonderful after freezing (with addition of the cheese at the time you serve). A Cook from Renton, Washington on 09/24/99 This was great! My kids even liked it. I omitted the almonds and stirred in pinenuts...delicious! * Exported from MasterCook * Peach and Berry Trifle Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 peaches -- halved, pitted, cut into 1/2-inch pieces or thinly sliced 2 1 pint baskets strawberries -- halved or quartered 2 1/2 pint baskets raspberries 1/4 cup sugar 1 teaspoon vanilla extract 3 cups chilled whipping cream 48 purchased sponge-cake-type ladyfingers 1 cup seedless rapberry jam Additional whole strawberries Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form. Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired. Refrigerate trifle at least 2 hours and up to 6 hours before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Rosso (Red Pesto Sauce) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oil packed Sun-dried tomatoes -- drained of their oil 1 plump fresh garlic clove -- minced 1 teaspoon crushed red peppers 6 Tablespoons extra-virgin olive oil 20 salt-cured black olives such as Italian Gaeta or French Nyons 2 teaspoons minced fresh thyme leaves 1 Tablespoon minced fresh rosemary leaves In the bowl of a food processor, combine all the ingredients and process until the sauce is lightly emulsified but still quite coarse and almost chunky. (You do not want a smooth sauce.) The sauce can be stored in the refrigerator for up to one month, if you cover it with a film of olive oil. Red Pesto is heavenly with pasta. Just place about half a cup of the sauce in a large bowl while you're cooking a pound of dried pasta (short pastas are the best, such as penne, rigatoni, or fusili). About a minute before you drain the pasta, pour two or three tablespoons of the pasta water into the bowl and mix to thin the sauce a little. Drain the pasta, keeping half a cup more of the boiling water. Toss the pasta thoroughly with the sauce, and if it appears to be dry, add more pasta water. Garnish with freshly chopped Italian parsley and serve immediately. We do not recommend using grated cheese with this sauce! Source: " From From Patricia Wells' Trattoria " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Rosso 2 Recipe By :Amanda's Kitchen Serving Size : 0 Preparation Time :0:00 Categories : Send to vege list Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh red basil -- packed 1/4 cup sundried tomatoes -- paked in oil 1/4 cup fresh mint -- packed 1 Tablespoon garlic -- crushed 5 Tablespoons olive oil 2 Tablespoons lemon juice 2 Tablespoons parmesan cheese (optional) Store in an air-tight container for up to 2 weeks. Delicious over pasta. Yield: " 3/4 cup " - - - - - - - - - - - - - - - - - - - NOTES : Chop the basil, sundried tomatoes and mint. In a food processor, puree all ingredients until smooth, or desired consistency. Store in an air-tight container for up to 2 weeks. Finance - Get real-time stock quotes Quote Link to comment Share on other sites More sharing options...
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