|The Vegetarian Table: Italy|
|by Julia Della Croce|
The age-old pleasures of the Italian meal come vividly to life in this new vegetarian cookbook.
Results 1 - 10 of 40 for pesto salad
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Boil pasta according to package directions. Ziti, penne, rigatoni, fusilli or similar short pastas may be used (do not use long, noodle-like pasta). ...
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into ...
Fit food processor with chopping blade; with motor on, drop garlic through feed tube; turn off motor; uncover. Add basil; cover and pulse-chop. ...
SALAD: Cook noodles ... mayonnaise. Then, add pesto sauce and stir ... preparation and requires some not so common ingredients but it's well worth the effort.
Mix together pesto and salad dressing until well blended. Stir in remaining ingredients; chill. 4 cups.
Boil the potatoes in their skins until they are tender when pierced with a sharp knife, about 30 minutes. Prepare dressing by beating together olive ...
Boil potatoes in ... heaping tbsp. Basil Pesto Puree 1 tsp. ... oil. Chop the basil with oil puree in blender. This will give you 4-5 ounce of basil puree.
Cook noodles according to package directions. In food processor or blender combine vinegar, basil, garlic, salt and sugar and blend. Add cheese. Add ...
Place pressed garlic ... cooking water. Add pasta water to food processor, whirl for 15 seconds. Toss pesto, peas and pasta until incorporated and refrigerate.
Cook tortellini, rinse in cold water. Drain well. Combine pesto, vinegar; whisk to blend. Add other ingredients. Mix well. Chill to taste. Serves 4 to 6.
Result Page: 1
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