Pasta W/bechamel And Pesto Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
1 lbs: Penne, cook al dente
4: Oil-pk sun-dried tomatoes, drain, chop
BECHAMEL SAUCE
1 cup: Skim milk,
1 tbsp: Olive oil,
2 tbsp: Flour,
Salt and pepper,
PESTO SAUCE
1: Basil leaves,
1 tbsp: Parmesan,
1 tbsp: Pine nuts,
1 centiliter: Garlic,
1 tsp: Olive oil,
TOASTED BREAD CRUMBS
1 tsp: Olive oil,
1 tsp: Garlic, minced
1 tbsp: Fine breadcrumbs,
Directions:
BECHAMEL- Make a roux with the oil and flour. Add milk, salt and pepper and
cook until thicken. PESTO-Put all ingredients in blender or processor and
puree. CRUMBS-Put oil in skillet and brown crumbs and garlic. Put pasta in
bowl, toss with bechamel. Top with sun-dried tomatoes, pesto and bread
crumbs. Source: Lightly Ethnic
Source from luhu.jp
cook until thicken. PESTO-Put all ingredients in blender or processor and
puree. CRUMBS-Put oil in skillet and brown crumbs and garlic. Put pasta in
bowl, toss with bechamel. Top with sun-dried tomatoes, pesto and bread
crumbs. Source: Lightly Ethnic
Source from luhu.jp