This is a delicious recipe from Giada De Laurentiis (slightly modified). It is a wonderful summer meal, and I think it would be perfect for a picnic! 1 lb. whole grain rotelli or fusilli pasta, cooked al dente, drained
Add:
1 c. toasted pecans, chopped
1/2 c. cream
In blender/food processor pulse:
2 TBS butter
3/4 tsp salt
1/2 tsp fresh black pepper
1/2 c. olive oil
1/2 c. pecorino romano cheese (or parmesan)
1/2 c. fresh flat/Italian parsley
-Add parley pesto to pasta dish. Serve at room temperature. Garnish with additional pecorino romano cheese.
-This would also be good with some canned tuna I think, making it very similar to Tuna Bean Pasta,
Add:
1 c. toasted pecans, chopped
1/2 c. cream
In blender/food processor pulse:
2 TBS butter
3/4 tsp salt
1/2 tsp fresh black pepper
1/2 c. olive oil
1/2 c. pecorino romano cheese (or parmesan)
1/2 c. fresh flat/Italian parsley
-Add parley pesto to pasta dish. Serve at room temperature. Garnish with additional pecorino romano cheese.
-This would also be good with some canned tuna I think, making it very similar to Tuna Bean Pasta,
No comments:
Post a Comment