Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site oliven.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!oliven!barb From: barb@oliven.UUCP (Barbara Jernigan) Newsgroups: net.cooks Subject: Re: Pesto Permutations Message-ID: <421@oliven.UUCP> Date: Thu, 26-Sep-85 17:48:43 EDT Article-I.D.: oliven.421 Posted: Thu Sep 26 17:48:43 1985 Date-Received: Sun, 29-Sep-85 06:45:29 EDT Organization: Olivetti ATC; Cupertino, Ca Lines: 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 Brought to you by Super Global Mega Corp .com