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CookTeaser

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RECIPE

Serves 2

A CookTale

Summer is seven months and seven days away, when Northeastern gardens will be blooming with sweet Basil. Until then, it’s the supermarket or… there’s Olio Carli in Maryland, distributors for the Italian food company, Fratelli Carli. Their Basil Pesto in 4 ounce jars are a decent and available substitute when in a pinch. I added toasted Pine nuts to round out the flavor. The result, never as wonderful as homemade…But

INGREDIENTS

4 oz of Fusilli (imported DeCecco preferred)
4 oz jar of Basil Pesto
2 TB of Pine Nuts (lightly toasted)
1 tsp of Butter & 1 TB of Parmesan Cheese (optional)
1/4 cup of Italian Flat Leaf Parsley

METHOD

1. Set a pot of water to a boil. Add the Fusilli & cook following package directions, 10 minutes to al Dente.

2. Transfer the Basil Pesto to a large bowl. Toast the Pine Nuts, add the Fusilli & gently toss together. Toss in the 1/4 Cup of Italian Flat Leaf Parsley.

3. The (optional) Butter & Parmesan Cheese is up to you.

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