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Penne Pasta With Pistachio Pesto Cream Sauce

Seasoning Salt





Penne Pasta With Pistachio Pesto Cream Sauce

Serve this as a side dish or add shrimp to create an entree.

Serves 2-4


1/4 cup Basil, fresh

1/4 cup Parsley. Chopped

1 teaspoon Garlic, minced

1 Tablespoon Olive oil

1/4 cup Pistachio nuts, shells removed

1 1/2 cup Cream

1/2 pound Penne pasta, cooked

Place the basil, parsley, garlic, oil, and pistachio nuts in a food processor bowl. Pulse until a coarse paste forms. Set aside. Heat the cream in a large skillet. Boil until the cream begins to thicken. Whisk in the pesto. Toss in the cooked pasta. Check the seasonings. Serve warm.   



Seasoning Salt   

Use this spice blend on meats and vegetables. It also makes a quick "dry rub" for meats that are going to be smoked.

Makes about 2 1/4 ounces

2 Tablespoons Salt

2 teaspoons Sugar

1/2 teaspoon Paprika

1/4 teaspoon Turmeric

1/4 teaspoon Onion powder

1/4 teaspoon Garlic, granulated

Mix all ingredients well. Store in an air-tight jar.   




The seasoning combination sofrito is found in many cultures. Add it to your favorite soup or sauce to add extra flavor. It is also great when tossed with cooked rice or steamed shellfish.

Makes about 1 cup

1/4 cup Celery, diced

1/4 cup Onion, diced

1/4 cup Green bell pepper, diced

1/4 cup Tomatoes, diced

2 cloves Garlic, minced

1 1/2 Tablespoons Fresh herbs (cilantro or basil work well)

1 1/2 Tablespoons Olive oil

Place all ingredients (except the oil) and pulse until a course sauce forms (similar to salsa). Heat the oil in a heavy skillet over medium heat. Saute the sauce for 5 minutes.   




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Last modified: January 29, 2004