This is the easiest meal in the world, not to mention authentic, really good Italian! My toddler loves spaghetti noodles!
Pesto
1, 7 oz. container Pesto
Spaghetti or angel hair pasta
Cook however much spaghetti or angel hair you think your family could/would eat. Cook according to package directions. Drain, return to the pan, had the container pesto a spoonful or two at a time until coated. Enjoy!
Notes: You can find Pesto in the same section as the refrigerated tortellini. At Fred Meyer it's also near the cheese section. Sometimes you can find it bottled too. There are usually a few different brands. Tonight we used, Arthur's Italian Cuisine Traditional Pesto, it was half the price of the other stuff($2.50 compared with $4.99)...and it tastes about half as good, but still good. In case you don't know what Pesto is, it's made mostly of basil, Parmesan and pine nuts...so it is a very green color. The first time I had it I couldn't get past the color...green spaghetti just didn't appeal to me, but I've gotten use to the color and can now enjoy the flavor. On a different note, remember not to overcook your pasta, it should be al dente. Just follow the directions and if you think it still needs more time, don't go much more than 1 or 1 1/2 minutes longer or you'll have soggy, limp noodles, YUCK!
Sometimes I add chicken pieces that I've cut into 1 inch pieces, seasoned(season all, or salt+pepper+a little garlic powder) and pre-fried to the finished pesto, it's really good this way...but tonight I was lazy!
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Monday, June 8, 2009
Wednesday, April 1, 2009
Adapted Pasta and Bean Minestrone
I made this Minestrone again, it's just so good! But this time I substituted the beans and pasta for refrigerated three cheese Tortellini. It was incredibly yummy! I buy this Tortellini when it's on sale and keep it in the freezer so I have it on hand. (I don't buy the wheat, but I couldn't find the regular online, I'm sure wheat is good too!)
Kels Minestrone
3 T. olive oil
1 small onion chopped finely
3 celery stalks , diced
3 medium carrots, sliced (penny's)
1 clove garlic, minced or chopped finely
4 oz. pancetta or bacon, cut into 1 inch pieces
4 cups chicken stock
2 cans tomatoes
1 9 oz package refrigerated Tortellini
salt and pepper to taste (use less salt if you use bacon instead of pancetta)
Real Parmesean, grated (or Grana)
Heat oil over medium heat in a large pot.Using the kitchen sheers, cut the pancetta or bacon and add to the pot. Add the onion, carrots and celery and cook for 7 minutes. Add the tomatoes, garlic and chicken stock, salt and pepper to taste. Bring to a boil(high heat, #10 on my stove), reduce to a simmer (low heat, #2 on my stove) cover (make sure some steam can escape, don't put the lid on tight) and cook for 25-30 minutes. Add the Tortellini and cook according to package directions. Add more broth if needed(some will evaporate, I usually add at least 1 cup more). Remove from heat and let cool slightly before serving. Add 1/4 cup grated parmesean to each bowl-optional, but very yummy!
Enjoy!!!
Variations:
1 can White beans, Great Northern beans, or Cannellini beans with 1/2 cup small pastas or 1 cup larger pastas. (After the soup has simmered for 20 minutes, add the beans bring to boil, then lower to a simmer and cook for 15 minutes, add the pasta and cook according to package directions.)
You can also use 1/4-1/2 cup rice instead of pasta.
Kels Minestrone
3 T. olive oil
1 small onion chopped finely
3 celery stalks , diced
3 medium carrots, sliced (penny's)
1 clove garlic, minced or chopped finely
4 oz. pancetta or bacon, cut into 1 inch pieces
4 cups chicken stock
2 cans tomatoes
1 9 oz package refrigerated Tortellini
salt and pepper to taste (use less salt if you use bacon instead of pancetta)
Real Parmesean, grated (or Grana)
Heat oil over medium heat in a large pot.Using the kitchen sheers, cut the pancetta or bacon and add to the pot. Add the onion, carrots and celery and cook for 7 minutes. Add the tomatoes, garlic and chicken stock, salt and pepper to taste. Bring to a boil(high heat, #10 on my stove), reduce to a simmer (low heat, #2 on my stove) cover (make sure some steam can escape, don't put the lid on tight) and cook for 25-30 minutes. Add the Tortellini and cook according to package directions. Add more broth if needed(some will evaporate, I usually add at least 1 cup more). Remove from heat and let cool slightly before serving. Add 1/4 cup grated parmesean to each bowl-optional, but very yummy!
Enjoy!!!
Variations:
1 can White beans, Great Northern beans, or Cannellini beans with 1/2 cup small pastas or 1 cup larger pastas. (After the soup has simmered for 20 minutes, add the beans bring to boil, then lower to a simmer and cook for 15 minutes, add the pasta and cook according to package directions.)
You can also use 1/4-1/2 cup rice instead of pasta.
Saturday, March 21, 2009
Minestrone with Pasta and Beans
I knew that this was one of our family favorites and so I made it for a birthday party on Sunday and again for a luncheon on Thursday. It was a huge success! (no surprise on my part, my husband loves it!) Even my two year old loves this soup! It is from a cookbook my brother-in-law gave us, The Italian Cooking Encyclopedia, the Italian name for this recipe is Minestrone alla milanese and here is what the book has to say about it, "This classic minestrone from Lombardy includes pancetta for a pleasant touch of saltiness. Milanese cooks vary the recipe according to what is at hand, and you can do the same." I love this book! We've liked everything we've tried out of it, it's also all authentic recipes from Italy. My husband lived in Italy for a few years and he's looked up his favorite meals from those years and found them in this cookbook. If you love Italian it is a must have!
(I erased the Copy-righted material, email me if you have questions ksecretsandsuccess@gmail.com and I'll post an adaptation of the recipe at some point)
Pancetta- Is a seasoned bacon, it looks like little circles, also in the specialty section. Sometimes I use plain old hickory smoked bacon and the flavor is just as good. I use my kitchen sheers to cut the bacon into 1-inch pieces because it's easier than trying to slice it.
Garlic- How much? Well, we love garlic so I usually put the equivalent of two large cloves, if you like less garlic only use one. When I say medium sized I mean ruffly 1 inch long, 1 inch wide, 1 inch across. If you've never cooked with fresh garlic before you must remove all the papery outside and the purpley paper inside. The clove is a cream color, it can be a pain to remove the purple part. I usually cut off both ends of the clove and then it is easier to remove the purple part. I use a garlic press and then cut up what isn't push through and add that as well. If you do not have a garlic press chop the garlic up very small. If you do not have fresh garlic at all use garlic powder (1 tsp=1 large clove).
Tomatoes- You can used home canned tomatoes too! Also if you don't like chunks of tomato in your soup process the tomatoes before adding them to your soup.
Chicken Stock- Homemade or canned is best. You can use the dry powder or cubes added to water, but I find it WAY too salty. I would say use the canned stuff and then if you need to add more broth at the end, use the powder and water.
Cannellini beans- I haven't had any success in finding these in the store. I substitute with Great white Northern, or White beans.
Macaroni- We're not huge fans of macaroni, it's just so boring to eat! This week I used mini Penne (probably our favorite for this recipe). Mini farfalle, or wheels would be good, or mini shells. The recipe only calls for 1/2 cup, if you use penne use 1 cup, if you use a smaller pasta put in a little less than 1/2 cup.
Parsley- If you have it fresh go ahead and add it, I don't have the fresh stuff and I don't like it dried so I omit it altogether!
Salt- the soup really doesn't need much salt, the cheese you add to your individual bowl is salty enough. So here is my suggestion. Quickly sprinkle the salt shaker across the soup 2 or 3 times. Don't add any if you used straight water and chicken bouillon.
Freshly Ground Pepper- If you don't have this use black pepper to taste. Use about the same amount of pepper as salt, more if you like a spicier flavor.
Enjoy! You can email me at ksecretsandsuccess@gmail.com if you have any questions! Also be sure to let me know if liked the recipe by leaving a comment after you try it!
Kels
(I erased the Copy-righted material, email me if you have questions ksecretsandsuccess@gmail.com and I'll post an adaptation of the recipe at some point)
Pancetta- Is a seasoned bacon, it looks like little circles, also in the specialty section. Sometimes I use plain old hickory smoked bacon and the flavor is just as good. I use my kitchen sheers to cut the bacon into 1-inch pieces because it's easier than trying to slice it.
Garlic- How much? Well, we love garlic so I usually put the equivalent of two large cloves, if you like less garlic only use one. When I say medium sized I mean ruffly 1 inch long, 1 inch wide, 1 inch across. If you've never cooked with fresh garlic before you must remove all the papery outside and the purpley paper inside. The clove is a cream color, it can be a pain to remove the purple part. I usually cut off both ends of the clove and then it is easier to remove the purple part. I use a garlic press and then cut up what isn't push through and add that as well. If you do not have a garlic press chop the garlic up very small. If you do not have fresh garlic at all use garlic powder (1 tsp=1 large clove).
Tomatoes- You can used home canned tomatoes too! Also if you don't like chunks of tomato in your soup process the tomatoes before adding them to your soup.
Chicken Stock- Homemade or canned is best. You can use the dry powder or cubes added to water, but I find it WAY too salty. I would say use the canned stuff and then if you need to add more broth at the end, use the powder and water.
Cannellini beans- I haven't had any success in finding these in the store. I substitute with Great white Northern, or White beans.
Macaroni- We're not huge fans of macaroni, it's just so boring to eat! This week I used mini Penne (probably our favorite for this recipe). Mini farfalle, or wheels would be good, or mini shells. The recipe only calls for 1/2 cup, if you use penne use 1 cup, if you use a smaller pasta put in a little less than 1/2 cup.
Parsley- If you have it fresh go ahead and add it, I don't have the fresh stuff and I don't like it dried so I omit it altogether!
Salt- the soup really doesn't need much salt, the cheese you add to your individual bowl is salty enough. So here is my suggestion. Quickly sprinkle the salt shaker across the soup 2 or 3 times. Don't add any if you used straight water and chicken bouillon.
Freshly Ground Pepper- If you don't have this use black pepper to taste. Use about the same amount of pepper as salt, more if you like a spicier flavor.
Enjoy! You can email me at ksecretsandsuccess@gmail.com if you have any questions! Also be sure to let me know if liked the recipe by leaving a comment after you try it!
Kels
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