Nike Air Max Lebron Faux Italian Pesto Pasta, Sala

hista42ld6

Faux Italian Pesto Pasta
Set out one soup plate or bowl for each of your guests. From the basil bush in your garden (surely there IS one out there?) select, wash and dry three large fresh basil leaves per plate. With sharp scissors, cut them into thin strips, directly into each plate, making sure to discard the tough, center stem. Five to ten pine nuts [link widoczny dla zalogowanych], crushed or whole, and half a clove of garlic, peeled and crushed, can be added to each plate, but are not strictly necessary. Sprinkle a small handful of grated parmesan cheese into each plate. Pour one and a half to two tablespoons of pure virgin olive oil over the ingredients, stir and let sit on the countertop for half an hour [link widoczny dla zalogowanych], longer if possible.
Choose a Good Italian White Wine
60 to 70 grams of spaghetti3 large basil leaves, cut into thin stripsA small handful of freshly grated parmesan cheeseTwo tablespoons pure virgin olive oilPine nuts and crushed half a clove of garlic- to taste
While waiting for your guests, put the spaghetti pot on to boil. Make a large salad as a side dish and a fast, delicious dessert …fresh strawberries. Wash the strawberries and, into a large bowl, cut into fourths or smaller three or four strawberries per person. Add the juice of a fresh lemon to the bowl and two tablespoons of granulated sugar. Stir and place in the fridge until guests arrive.
Pasta ingredients, per person:
Salad and Fresh Strawberries
Read on
Low-Carb Italian Cooking
Italian Cooking Recipes Online
Food Processor Pesto
Spaghetti 'al Dente'
Less than an hour to prepare for unexpected lunch guests? Here’s a simple,quick summer pasta recipe, using what’s already in the garden and fridge. Add a salad and some fresh strawberries for dessert, and Ecco! ...a quick,healthy lunch.
Serve the salad alongside the pasta. Your fresh strawberries in the fridge will have had time to amalgamate with the lemon juice and sugar. They’ll be the perfect ending to a fast, but lovely Italian lunch.
Accompany the dish with a cold, dry Italian white wine. Soave, Verdicchio or any good Pinot Grigio would enhance the dish.
When the doorbell rings [link widoczny dla zalogowanych] drop 60 to 70 grams( two to two and a half ounces) of spaghetti per person into the boiling, lightly salted if people are really hungry. (Remember to add a few more strips of basil leaf and a little more olive oil to the ‘‘sauce’ in each plate) Cook the spaghetti until ‘al dente’. Timing depends on the spaghetti you use, your water, etc, so keep tasting as the spaghetti boils. When done, each spaghetti strand should be separate from the others and not too soft or dente'. Drain the spaghetti and put the correct portion into each plate containing your ‘pesto sauce’. Stir, then garnish with a small basil leaf. Serve. The dish will taste like pesto, without all the work!