Thursday, January 17, 2008

Pasta Versatility

It's absolutely amazing how versatile some foods are. Take for example pasta. More specifically elbow macaroni. I have taken something as simple as elbow macaroni and made two (so far) delicious dishes with it. The first was the Crab and Corn Macaroni Casserole listed below and the other is Almond Pesto Pasta created today. I have probably created many others, but the idea to write all this down hasn't hit me until now. The pesto from this recipe comes from a local farmer, whom I buy it from. It's very delicious. I even like it with deer sausage and it would probably make a good sandwich too. Anyway, back to the recipe for APP.

Almond Pesto Pasta
created by Tammy Barnett

10-12 oz elbow macaroni
10 cherry tomatoes - halved
1/2 cup grated parmesan cheese (please don't use the powder)
1 TBSP "Bountiful Gardens" Basil Pesto
1/2 bag of Real Bacon Pieces (in a 2.5 oz bag)
1/4 cup + 2 TBSP sliced almonds - crumbled
1 TBSP Smart Balance margarine


Cook pasta per package instructions. Drain. Return pasta to pot. Add margarine, stir until melted. Add tomatoes, bacon, almonds, pesto, cheese. Stir well after each one. Top with almonds and serve. This pasta can be served with steamed long beans and corn on the cob. (We put the corn in the steamer basket with the beans and let it cook.) Grace said it was real juicy.

Pasta serves 3.