Tortellini

(Don't get upset Russo!!)

But should I have it with red sauce, chicken broth or cream sauce tonight?!

Here's my favorite ...

Put a little bit of oil in a stock pot, sautee some slices garlic.

Add Chicken Broth and some washed & torn up Escarole. Let Simmer for 20 minutes. Add frozen Tortelini, cook until done. (add salt pepper while you cook)

Serve as a soup with some freshly grated cheese and crushed red pepper. YUMMM.

I also like this with Cavatelli.

I love it w/ vodka sauce so I'd go creamy.

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Posted by Lisa Rose

Pesto sauce~~

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I made fresh pesto on Sunday...And actually I prefer pesto with rotini, since it gets all in the ridges...Mmmmmmm

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Posted by BMD'sPeanut

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Posted by Lisa Rose

Pesto sauce~~

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I made fresh pesto on Sunday...And actually I prefer pesto with rotini, since it gets all in the ridges...Mmmmmmm

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How do you make fresh pesto?? I always buy it in a jar and doctor it up a bit!!

It's actually pretty easy. No cooking involved!

PESTO SAUCE
4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts or walnuts (or a combination of the two)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil
salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

yummy! I want some tortellini.

I voted for RED....I'm a Russo!