INGREDIENTS:

1 lb. shaped pasta, cooked and drained
2 bunches fresh basil
3 cloves elephant garlic
1/2 c. pine nuts
3/4 c. Parmesan cheese
1/2 c. olive oil, plus 3 tbsp.

DIRECTIONS:

In large pan with 4 quarts boiling water, cook pasta according to package directions, drain. In a large bowl, toss with 3 tablespoons olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly. In blender, combine basil, elephant garlic, pine nuts, Parmesan cheese, and remaining olive oil. Process until smooth. Mix pesto with cooked pasta. Garnish with fresh basil and whole pine nuts. Serve at room temperature. This serves 6 to 8.

INGREDIENTS:

2/3 c. packed coarsely chopped basil leaves
1/3 c. grated Parmesan cheese
1/3 c. olive oil
2 tbsp. pine nuts or walnuts
1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic
10 oz. uncooked pasta of your choice
2 tbsp. butter

DIRECTIONS:

Process all ingredients except pasta and butter in blender on high speed until mixture is of uniform consistency. Cook pasta as directed. Drain. Toss pasta with basil mixture and butter. Serve with additional Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 10 minutes

INGREDIENTS:

1/4 c. olive oil
1 lg. red pepper, seeded and sliced into 1/4 inch slices
1 lg. sweet yellow pepper, seeded and sliced into 1/4 inch slices
3 or 4 med. Melissa’s Brand Shallots, finely chopped
1/2 lb. mushrooms, sliced
1/2 c. dry white wine
2 c. chicken broth
1/2 pt. heavy cream
1 tbsp. finely chopped parsley
Salt and pepper to taste
1 lb. favorite pasta, cooked
1/2 c. grated Parmesan cheese

DIRECTIONS:

In a large skillet, heat olive oil. Add red and yellow peppers, shallots and mushrooms. Saute until crisp tender. Set aside.

Add wine, broth and cream; simmer until thickened. Add cooked vegetables, parsley and salt and pepper to taste. Pour over pasta, mixing well. Top with Parmesan cheese. Serves 4.

Serving Suggestions: Serve with tossed green salad, barbequed Italian sausage and melon sorbet. White Zinfindal Beer.