Citrus Pasta Salad
6 oz favorite pasta, try bow tie, fusilli, rotelli or any other, cooked according to package directions, drained. Rinse several times with cool water.
3 oranges, segmented and cut into bite-sized pieces
1 handful each green and red grapes
1 (15oz) can garbanzo beans, drained
½ cup each broccoli and cauliflower flowerets
3 green onions minced
1/4 cup red wine vinegar
1/4 cup orange juice concentrate
1/4 cup vegetable oil
1 tsp each basil and oregano
1 tsp minced garlic
salt and pepper to taste
Combine all ingredients in a large bowl, toss together well. Cover and chill at least one hour, stirring occasionally. Serves 6.
Homemade Pesto
2 cups loosely packed basil
1/3 cup olive oil
1 Tbl minced garlic or 2 cloves
1/4 tsp salt
½ tsp pepper
1/3 cup pinenuts or almonds
1/3 cup fresh Parmesan cheese
In a blender or food processor, puree the basil, oil, garlic. Add salt and pepper along with the pinenuts and cheese. Process briefly until the pesto is smooth. Store in refrigerator for one week or freeze. Makes 1 ½ cups.
Try adding different seasonings to pesto, for example; sun dried tomatoes, parsley, hot peppers…the possibilities are endless! Delicious with pasta, pizza, meats and crackers.
Bow-Tie Pasta with Seafood and Pesto
1 lb bow-tie pasta
2 Tbl olive oil
½ onion, minced
1 tsp minced garlic
1 small can minced or chopped clams, drained
1 lb shrimp of your choice, raw or cooked. It needs to be shelled and deviened.
2 Tbl pesto, bottled or homemade (adjust to your taste)
garlic salt and pepper to taste
½ cup freshly grated parmesan cheese
1. Cook pasta according to package direction. Drain, toss in a bowl with 1 Tbl olive oil, and set aside.
2. Heat remaining oil in skillet and saute onions and garlic for 3-5 minutes. Add shrimp and cook until pink and cooked through. If shrimp are already cooked, add clams along with the shrimp and stir to heat through. Toss with pesto, noodles and Parmesan. Season to taste. Serves 6.
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