Italian Flag Pesto Noodles Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Wide egg noodles,
1/2 cup: Prepared pesto,
3 large: Plum tomatoes,
1/2 cup: Grated Asiago cheese,
2 tbsp: Pine nuts,
Directions:
1. Cook the pasta in a large pot of boiling, salted water until
tender but still firm, 7-9 min. Ladle off and reserve 1/4 cup
cooking water. Drain well.
2. Meanwhile, chop the tomatoes. Toast the pine nuts in a small dry
frying pan over medium heat until golden brown, stirring and turning
often to avoid burning, about 3 min.
3. Place the pesto in a large serving bowl. Add the reserved pasta
cooking water and the pasta and toss. Add half the cheese, the
tomatoes, and the pine nuts. Season with salt and pepper and toss
well. Sprinkle the remaining cheese on top.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 116
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 7-9 min. Ladle off and reserve 1/4 cup
cooking water. Drain well.
2. Meanwhile, chop the tomatoes. Toast the pine nuts in a small dry
frying pan over medium heat until golden brown, stirring and turning
often to avoid burning, about 3 min.
3. Place the pesto in a large serving bowl. Add the reserved pasta
cooking water and the pasta and toss. Add half the cheese, the
tomatoes, and the pine nuts. Season with salt and pepper and toss
well. Sprinkle the remaining cheese on top.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 116
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice