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/PRNewswire/ -- Pasta and pesto are a perfect pairing any time of the year, but especially during the summer months when you're looking for dinners that can be...
2 tablespoons parsley, chopped 1 cup sun-dried tomatoes 2 tablespoons red wine vinegar 1 cup toasted walnuts, chopped Directions Bring a large pot of water to a boil. Add salt to taste. Add pasta to boiling water – for authentic “al dente” pasta, simmer for 9 minutes, stirring occasionally. Drain and toss with one tablespoon of olive oil and place on a sheet tray to cool down. In a blender, combine mustard, red wine vinegar, salt, pepper and parsley, and puree. Then, slowly drizzle in the remaining olive oil to make the vinaigrette. In a large bowl, combine the fresh and sun-dried tom...
2 tablespoons Extra Virgin Olive Oil 3 tablespoons flour 3 cups milk, gently warmed Salt and black pepper, to taste Directions Pre-heat oven to 375° F. In a large skillet, sweat the onion in olive oil over moderate heat for 4-5 minutes. Add spinach and season with salt and pepper; sauté for 5 minutes. Remove from heat to cool down. To create ricotta mixture, combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper. To prepare béchamel sauce, melt butter in a sauce pan and add flour, cook for 2-3 minutes. Add warm milk and bring to a simmer, whisk well so there ...
1 tablespoon extra-virgin olive oil ½ cup feta cheese, crumbled 1 medium red bell pepper, cored and cut into ½-inch cubes 1 medium green sweet pepper, cored and cut into ½-inch cubes 1 medium seedless cucumber, sliced into half-moon shapes 1 tablespoon red wine vinegar 1 tablespoon oregano, for garnish Salt and pepper to taste Directions Bring a large pot of water to a boil. Cook pasta according to package directions, draining 1 minute short of required cooking time. Toss the pasta with olive oil and place on a baking sheet to cool. Once the pasta is cool, in a large bowl, gently toss all ...