barb@oliven.UUCP (Barbara Jernigan) (09/27/85)
If you want to see food disappear, try the following recipe. I made
a batch for my in-law's 40th wedding anniversary and the guests licked
the bowl!
PASTA SALAD WITH PESTO [Sunset Magazine]
* Water * 2 lg. red bell peppers
* 1 lb. fresh fettuccini sliced and slivered
in 4" lengths * 1 sm. cucumber, peeled,
* 3 tbsp. olive oil seeded & thinly sliced
* 1/2 c. chopped parsley * 1 can pitted olives
* 1 lb. provolone, in (ripe or green),
matchstick lengths drained
* 1/2 lb. green beans,
trimmed & cut into * Pesto Dressing *
1/8" diagonal slices.
---------------------------------------------------
COOK noodles to barely tender (2 - 3 minutes after
boil). Drain & rinse with cold water. Mix with
olive oil. Add parsley, cheese, beans, peppers,
cucumber, olives, & dressing. Mix to blend; salt &
pepper to taste. Serve or cover -- chill up to
overnight.
===================================================
PESTO DRESSING
* 2 cups lightly packed fresh basil (or parsley plus
1/4 cup dry basil)
* 2 cloves garlic * 1 cup grated Parmesan
* 1/3 cup white wine vinegar * 1 cup salad oil
* 1/4 cup pine nuts OR almonds, chopped fine (opt.)
---------------------------------------------------
WHIP ingredients in food processor or blender until
well blended.
>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<
And, from the SILVER PALATE GOOD TIMES COOKBOOK,
>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<
PASTA L'ESTATE (SUMMER)
We invented this pasta to preserve our favorite pesto flavors
without having to put everything in the processor. A happy
result with lots of texture and pizazz. [INDEED!!!]
2 cups fresh basil leaves, cut into 1/4" strips
5 ounces Parmesan cheese, cut into tiny squares
3/4 cup pine nuts (pignoli), lightly toasted * <-- I didn't bother, was
6 cloves garlic, crushed still great!
2 1/2 cups best-quality olive oil
Salt and freshly ground black pepper, to taste
1 pound linguine
Cherry tomato halves or tomato wedges (garnish)
1. Combine the basil, Parmesan, pine nuts, and garlic
in a medium-size bowl. Pour the olive oil over all. Season
to taste with salt and pepper. Let stand at room temperature
for 3 hours.
2. Cook the linguine in boiling salted water until tender
but still firm. Drain and toss immediately with the sauce.
Place on a large serving platter and arrange the tomatoes
around the edge.
4 portions.
--------------
* Toast pine nuts in a skillet over very low heat, shaking the
pan frequently, until evenly golden, about 2 minutes.
>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<
Bon Apetit!
>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<
By the way -- I have found the SILVER PALATE GOOD
TIMES COOKBOOK to contain really delicious and unusual
recipes. I consider it a good buy if you're into
experimenting.
___________________
______________\
___________ |
______ /
. / / o
.ooo. ./ /. . o@ooo0 Barb
.ooooo. .ooooo. .oooo
oo..oo oo...ooo ooo..ooo \
.oo oo oooooo oooooo
ooo ooo