Rigatoni with Sun-dried Tomato Pesto

I have already made a fresh basil pesto and an arugula pesto, but I thought that a sun-dried tomato pesto would be delicious, especially for summer! A little while back in my simple greek salad post, I talked about the amazing sun-dried tomato pesto that we ate with that meal. Well, as promised here is the recipe! This pesto is super easy and is such a great change from your regular basil pesto. This pesto could be used as a sandwich spread or served over chicken if you are not much of a pasta eater, although this pesto might make you one!

You Will Need:

• 1 cup sun dried tomatoes in oil, drained
• 1/2 cup parmesan cheese
• 1/2 cup fresh basil leaves
• 1 Tbsp pine nuts
• 2 peeled garlic cloves
• 3/4 cup olive oil

Here We Go:

• Add first five ingredients to blender or food processor and blend until smooth
• Add the olive oil and process until thick paste forms
• Garnish with fresh basil and fresh parmesan, if desired

Happy Feasting!
This pesto also freezes very well so you can save the leftover pesto for later!

And We're Back...

After an amazing three week European adventure, my husband and I are back stateside with a few extra pounds and a little jet lag. We had such an amazing trip as we ate and drank our way through Spain, Italy, France and Germany. I knew that all of you would be dying to see what we feasted on while abroad so I did my best to remember to take a few pictures before we dove into our food (it didn't always happen but I tried my hardest). From local markets in each city to amazing pizza, pasta and croque madames - we tried it all! So until I get back into the kitchen this week, I wanted to leave you with some food images that are sure to make your mouth water...happy feasting!


Proscuitto and Melon



Bruschetta



From left to right: Blue cheese with walnuts, Ricotta with chives, Pecorino with pears and honey

Mussels in white wine and butter sauce



 

30 Minute Cheese Plate (You are to eat it clockwise in 30 minutes)

Spaghetti Bolognese

Rotini with fresh basil pesto and cherry tomatoes

Ravioli with eggplant mousse

Pizza with mozzarella, pecorino, mushrooms and cherry tomatoes

Spaghetti with garlic, olive oil, fresh basil and cherry tomatoes

Croque madame

Curried gnocchi

Fresh croissants for breakfast

Fresh soft pretzels in Germany

French Onion Soup

Fresh "Sausage" pizza
We thought we were getting sausage pizza and it was hot dogs!



Mercado San Miguel

Pasta With Cherry Tomatoes and Arugula

Last night was one of those nights where I didn't have anything planned for dinner and was hoping that we had enough food in the fridge that I could make something worthwhile. I was in the mood for pasta (per usual) and knew that we had some leftover arugula and cherry tomatoes. I was about to wing it when I thought that maybe I should try googling "pasta + cherry tomatoes + arugula". I did just that and I ended up discovering this recipe from July 2008 that was in The New York Times. It was just what I was hoping to find - garlic, tomatoes, arugula, balsamic vinegar and Parmesan cheese - doesn't get much better than this!

You Will Need:

• 1 pint cherry tomatoes, halved if small, quartered if large
• 1 plump garlic clove, minced
• 1 tsp balsamic vinegar
• 1 1/2 cups fresh arugula, coarsely chopped
• 1 Tbsp fresh basil or 1 tsp dried basil
• 2 Tbsp olive oil
• 3/4 pound bow tie, penne, rigatoni or whatever other pasta you have on hand
• 1/4 cup Parmesan cheese (I used a bit more than this for topping)
• Salt and pepper to taste

Here We Go:

• Combine the cherry tomatoes, garlic, salt, pepper, balsamic vinegar, arugula, basil and olive oil in large bowl and stir all ingredients together
• Let sit for 15 minutes and then adjust seasoning to taste
• While above ingredients are sitting, bring a large pot of water to boil and add pasta
• Cook al dente, until pasta is firm to the bite (Cooking time varies depending on type of pasta)
• Drain, toss with tomatoes mixture and 1/4 cup Parmesan
• Serve in bowls and top with more Parmesan if desired (I did!)



Serves 4
Happy Feasting!



Rotini with Basil and Parmesan

Pasta is one of those meals that can be made in a hurry if you get home from work late, made just for one, or made if you have been meaning to go to the grocery store but haven't gotten around to it (as last night was for me). Keep a box of bowtie, penne, spaghetti or rotini on hand in your pantry for a quick dinner any night of the week.

 

You Will Need:

• 2 1/2 cups uncooked rotini pasta
• 1/4 cup olive oil
• 1/4 tsp garlic salt
• 2 tsp dried basil
• 1/2 tsp cracked pepper
• 1/4 cup Parmesan cheese

 

Here We Go:

• Cook rotini according to directions on box (6-7 minutes)
• Drain rotini and add back to pot
• Add ingredients to pot and stir
• Top with Parmesan cheese before serving

 

Serves 2 heaping portions
Happy Feasting!

Sandy's Meatsauce

If I had to live off of one type of food for the rest of my life it would, without a doubt, be pasta! It is nearly impossible to mess up noodles and you can eat them them with pesto, marinara, vodka sauce or bolognese. I love making a large batch of this meat sauce and having leftovers for an easy weeknight dinner or to freeze for later.

• You Will Need:
• 1 Garlic Clove, minced
• 2 Tbsp Olive Oil
• 1 Pound Lean Ground Beef
• 1 Green Pepper
• 1 Vidalia Onion
• 1 can Tomato Paste
• 1 jar Marinara Sauce ( I used Ragu - Sauteed Onion and Garlic)
• 2 cans Diced Tomatoes w/ olive oil and garlic
• 1 Tbsp Oregano
• 2 bay Leaves
• 1 Tbsp Minced Onion
• 1 Tbsp Dried Basil
• 1 Tbsp Garlic Salt
• Salt & Pepper

Here We Go:

• Heat olive oil in large stockpot on med/low
• Mince Garlic, add to stockpot and saute for 2 minutes
• Add Ground Beef and Saute until Brown and then drain
• Finely Chop Green Pepper and Onion
• Add remaining Tbsp of olive oil to stock pot and saute peppers and onions for 5 minutes or until soft
• Return Meat to pan and add jar of sauce, can of tomato paste and both cans of diced tomatoes
• Stir well and while sauce is simmering add Basil, Bay Leaves, Minced Onion, Garlic Salt and Oregano
• Add Salt and Pepper to Taste
• Let sauce simmer on Med/Low for at least 15-20 minutes.



Serves 6-8
Happy Feasting!