ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
LASAGNA VERDE
Combine pasta sheets, melty cheese, and creamy bechamel with a unique pistachio-and-herb pesto, and you've got this wonderful update of a classic Italian dish. Chef Scott Tacinelli's lasagna is good year-round, but it's especially fun to make with fresh greens in the summer.
Provided by Don Angie
Time 1h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Assemble lasagna: Preheat oven to 400 degrees F. In a greased 12 x 7 (2-quart) casserole dish, lay down a lasagna sheet, cutting to fit if necessary; spread 1 cup of Besciamella on top. Add another layer of pasta, then evenly spread 3/4 cup Pistachio Pesto on top, followed by 3/4 cup mozzarella and 1/2 cup Parmigiano. Repeat layering 2 more times for a total of 6 pasta layers. Finish with a final layer of pasta, 1 cup Besciamella, 1/2 cup Parmigiano, and 1/2 cup mozzarella. Cover with foil and bake, 25 minutes. Remove foil, then back another 10 minutes until top if golden brown. Let cool 15 minutes before plating. Garnish each serving with freshly cracked black pepper and a sprinkle of Parmigiano.
- In a food processor, add pistachios; pulse a few times to roughly chop. Use a chef's knife to roughly chop arugula, chives, basil, and parsley (a few stems are okay); add to the food processor. (It will seem like a lot of herbs, but just pack them down.) Add Parmigiano, along with a pinch of chile flakes and salt. Process on high speed, adding lemon juice and oil in a steady stream. (Turn off the motor to scrape down the sides of the bowl as necessary while processing.) Season to taste with salt. Makes 2 1/2-3 cups. (Store in airtight container in the refrigerator up to 3 days).
- In a medium, heavy-bottomed saucepan over medium-high heat, begin to melt butter. Meanwhile, roughly slice shallot and add to the butter, along with bay leaf, thyme and peppercorns. Once butter is bubbly, sprinkle in flour and stir constantly until the raw flour is cooked and smells nutty, 4-5 minutes. Reduce heat to medium-low; then slowly add milk while stirring constantly until mixture starts to thicken, 2-3 minutes. Besciamella is done when it coats the back of a spoon. Add nutmeg and season generously with salt to taste. Place a fine-mesh strainer over a bowl. Remove Besciamella from heat and strain into the bowl; it should be the consistency of thick batter. (Stir in a few tablespoons water if it's too thick.) Cover the surface of the sauce with plastic wrap to prevent a skin from forming until assembly time. Makes 5½-6 cups. (Make ahead and store in the refrigerator for up to 2 days; bring to room temperature before using.)
- Lasagna sheets: Bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Meanwhile, fill a bowl with ice water and set aside. Line a sheet pan with parchment paper and set aside. Parcook the lasagna sheets one at a time, in boiling water, for 60 seconds, then transfer to the ice bath for 15 seconds. Place parcooked sheet on the sheet pan and pat dry with a paper towel. Cover with a layer of parchment paper and repeat, creating a stack of sheets, each patted dry and separated by a layer of parchment.(Note: If using dried lasagna, cook according to manufacturer's instructions.)
SAUSAGE LASAGNA
The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
ARUGULA PESTO AND SAUSAGE LASAGNA
This is my friend Lia's recipe, which she shared on her blog http://thislittlepiglet.blogspot.com/. It's a prize-winner, indeed!
Provided by DriaDB
Categories One Dish Meal
Time 1h50m
Yield 2 lasagnas, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Brown sausage in large skillet on medium-high heat; drain. Add onion and 3 of the garlic gloves, minced; cook 1 minute. Stir in tomatoes, wine, ¼ cup of the parsley, red pepper, 1 teaspoon of the salt and ½ teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in ½ cup of the romano cheese.
- Place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade; cover. Process until finely chopped. Add arugula and basil; process until smooth. Slowly add in oil in thin stream until blended. Add lemon juice and ¾ cup of the romano cheese. Set aside.
- Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
- Spread ¾ cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes. Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce and 2/3 cup of mozzarella cheese. Repeat layers 2 times. Top with remaining romano cheese.
- Cover and bake at 350 degrees for 50 minutes. Let stand 15 minutes before serving. Makes 2 13x9-inch lasagnas with 8 to 10 servings each.
RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE
Ricotta-pesto pasta with sausage and kale.
Provided by Carly
Categories Pesto Pasta
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
- While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
- Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
- Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 45 g, Cholesterol 52.1 mg, Fat 25.4 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 10 g, Sodium 735.8 mg, Sugar 2.8 g
PEA, PESTO & SAUSAGE LASAGNE
Switch up your classic family lasagne with pesto, broccoli, mascarpone and chunks of sausage in a dish that's rich in calcium, folate, fibre and vitamin C
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large pan. Add the sausageballs and sizzle for 5-10 mins, rolling around until browned on all sides. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 mins until really tender. Drain well.
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray, drizzle over the remaining oil, season well and roast for 10 mins until just softened. Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausageballs, simmer for a few mins until you have a nice sauce consistency, then check the seasoning.
- Scoop a third of the mixture into a casserole dish (mine was 25 x 35cm),top with a third of the tomatoes, then arrange three lasagne sheets on top. Continue layering in the same way, reserving a few tomatoes, finishing with the pasta sheets.
- Mix the milk into the remaining mascarpone to make a white sauce consistency. Pour this over the top of the pasta, then top with the mozzarella, Parmesan, pine nuts and the reserved tomatoes. Bake for 35-40 mins until golden brown and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking. Serve with a green salad.
Nutrition Facts : Calories 844 calories, Fat 71 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.6 milligram of sodium
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