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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.

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	       .	 / /	  o 
	     .ooo.     ./ /.	. o@ooo0       Barb
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     .oo  oo	  oooooo   oooooo   
		    ooo	     ooo