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Creamy basil sauce on pasta | |
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*** A WORD FROM THE KITCHEN ***
Speaking of April showers...helping plan a baby shower
for one of my sisters and looking for some fresh ideas.
I'm crafty YET with no time now so I have to juggle
carefully. I am making one of those diaper cakes. Before
you say "ew!" it's not like the kitty litter cake ;o)
It's a 3-tiered centerpiece made entirely out of
individually rolled up diapers and embellished with
pretty fabric ribbon and little baby essentials and
novelties topped off with a cuddly Teddy Bear. I made
my first one last year and was hooked. I ended up using
a baby bottle filled with jelly beans on the top layer
which gives a little extra height and something to attach
things to the top. If you're never seen one they're really
practical since they're totally usable for the parents-
to-be. Just Google diaper cake instructions and you
can find plenty of info.
Today I've cut the half content almost in half and added
a burst of flavor in it's place. I recommend sticking
with the fresh pasta splurge on this one. Simply add a
salad and and your good-to-go!
Enjoy!
Marzee
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RECIPE: FETTUCCINE & CREAMY BASIL/PINE NUT SAUCE
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INGREDIENTS:
1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
2 tablespoon pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)
DIRECTIONS:
Place the garlic in a food processor, and pulse 2 to
3 times. Add basil and the next 5 ingredients (through
the pepper); process until smooth. Stir in pine nuts.
Cook pasta according to package directions, omitting
salt and fat; drain. Combine pasta and sauce in a large
bowl; toss well. Garnish with fresh basil, if desired.
YIELD: Yield: 3 Servings
NUTRITIONAL INFORMATION
CAL 493 (26% from fat),FAT 14g (sat 5.4g, mono 4.2g,
poly 3.2g) PROT 22.6g,CARB 71.2g,FIBER 2.5g,CHOL 20mg,
IRON 3.7mg, SODIUM 346mg,CALCIUM 261mgCategory:
Category: Pasta, Main Courses, Side Dishes
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MARZEE'S CORNER
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PINE NUTS?
Technically, pine nuts aren't nuts, but rather seeds
in the cones of certain pine trees. Of the hundred or
so species of pine trees around the world, about a
dozen in the Northern Hemisphere yield desirable seeds.
The creamy flesh has a piney, resinous flavor that hints
of the earth, the woods.
Pine nuts are prevalent in the food of the Mediterranean,
Middle East, and North Africa, where they are eaten in hand
as snacks as well as used in a disparate list of cooked dishes.
Toasting pine nuts draws out a deeper intensity of flavor.
This takes just two or three minutes in a dry skillet or six
to eight minutes in an oven preheated to 350 degrees. They
store well in a sealed container, but because of their oil
content, do eventually go bad.
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END OF THE DAILY RECIPE "Until we eat again!"
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