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Full Online Book HomeLearning KitchenPasta And Pastasauces - Pesto
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Pasta And Pastasauces - Pesto Post by :johnny_phunk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2820

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Pasta And Pastasauces - Pesto

1 1/2 cups fresh basil
1/2 cup walnuts
1/2 cup freshly grated Parmigiano-Reggiano cheese
Juice of 1 lemon
Salt and pepper to taste
Approx. 1/2 cup extra virgin olive oil


Place basil, walnuts, cheese, lemon, salt and pepper in food processor and turn on. Drizzle in oil slowly, so it emulsifies. Process until mixture starts to come away from sides of bowl and all ingredients are well combined.

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2 oz. Vodka 3 Tbl. Butter 2 Minced shallots 1/2 cup Marinara sauce 1/2 cup Heavy cream 2 Tbl. Grated Romano cheese 2 Tbl. Chopped fresh parsley Salt and freshly ground black pepper to taste Optional: crumbled hot Italian sausage, shrimp or chicken Saute shallots in butter until slightly translucent. Remove pan from stove, add vodka and ignite until alcohol burns off, indicated when flame extinguishes or mixture begins to simmer. (Return to stove after adding vodka.)
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1/2 cup sweet red pepper, julienned sweet red pepper 3 cloves garlic, minced 1/2 cup butter or margarine 2 cups whipping cream 1/4 cup ground walnuts 2 teaspoons dried basil 1 tablespoon chopped green onion In a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through. Serve with pasta of your choice.
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