Pesto Puff Pastry Twists Recipe

These great pastry twists are great with salad, pasta or so much more which is quick and easy.

What You Will Need:

–   1 package of frozen butter puff pastry, thawed

–   4 Tbsp of pesto

What You Will Need to do:

1.   Preheat your oven to 425°F.

2.   On a floured surface, roll out the pastry into 10-inch square and then brush with pesto.

3.   Cut in half crosswise and then cut each half crosswise into 24 equal strips.

4.   Starting from centre of each strip, twist to form like a straw.  Bake for 12 minutes or until the twists are crisp and golden.

Chicken Pesto Linguine Recipe

 

As I’m sure you’ve noticed before in other recipes, I’m a fan of pesto.  This is a easy and tasty recipe all together:

 

What You Will Need:

–   1 package of linguine

–   1 sliced up red bell pepper

–   7oz of refrigerated basil pesto

–   1 cup of frozen peas

–   2 cooked chicken breasts, sliced up

–   1 cup of crumbled gorgonzola cheese

 

What You Will Need to do:

1.   In a dutch oven, fill it 2/3 with water and let the water boil.

2.   Add the linguine, peas and red pepper.  Let boil for 3 minutes.

3.   Drain and return to the dutch oven.  Stir in the pesto, cheese and chicken.  Cook until everything is completely heated through.

 

Enjoy!

Pesto Penne with Canned Tuna Recipe

 

 

I’m not a huge canned tuna fan unless the recipe is right.  Here’s a recipe that I think anyone’s preference of canned tuna will enjoy:

What You Will Need:

–   1 package of penne pasta

–   2 cans of light tuna

–   ½ cup of chopped sundried tomatoes

–   2/3 cup of pesto

 

What You Will Need:

1.   Cook pasta as indicated on the package.

2.   Drain pasta, once cooked, and return to the pot.

3.   Stir in the tuna (with the juice contents of the can), sundried tomatoes and pesto.

4.   Once combined well, enjoy!

 

Broccoli Pesto with Vermicelli Recipe

 

In our house, we have pasta at least once a week.  Here is a recipe to change up any plan pasta recipe:

 

What You Will Need:

–   1 package of vermicelli

–   4 cups of broccoli

–   ½ cup of parsley leaves

–   ½ cup of slivered almonds

–   2 Tbsp of olive oil

–   2 cloves of minced garlic

–   ½ tsp of salt

–   ½ tsp of pepper

–   1 ½ cups of sliced roasted red peppers

–   1 cup of red grape tomatoes

–   ½ cup of grated romano cheese (or any cheese you would prefer, sometimes I will use mozzarella cheese)

 

What You Will Need to do:

1.   Blanch broccoli in boiling salted water for 3 minutes; reserve 1 1/2 cups cooking water before draining.

2.   Mix the broccoli, parsley, half the almonds and the garlic in a food processor.  Pulse until everything has become fine.

3.   Next, slowly pour in 1/2 cup reserved cooking water and the olive oil until mixture is smooth. Add the salt and pepper.

4.   While you are completing steps 2 and 3, cook the pasta as indicated on the package.

5.   Toss the pesto and about 1 cup of the remaining cooking water with hot to the cooked pasta.

6.   Add roasted red peppers, tomatoes and cheese and toss to combine.

7.   Garnish with remaining toasted almonds and enjoy

 

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