Best Tagliarini With Pesto Genoa Style Recipes

Tagliarini image

Provided by Linda Smith

Time 50m

Number Of Ingredients 17

1 c onions, diced
3/4 c bell pepper, chopped
2 clove garlic, minced
2 Tbsp oil
2 lb lean ground beef
2 c canned pear tomatoes, drained
1 1/2 c frozen or canned corn, drained
1/4 c tomato paste
1 tsp oregano
2 tsp salt
1 tsp celery salt
1/2 tsp pepper
1/2 tsp allspice
1 tsp basil, dried
3 sprig(s) parsley, chopped
1 1/2 c grated cheddar cheese
1 lb wide egg noodles

Steps:

1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

Tagliarini Casserole image

Provided by Chef Cindee

Categories Meat

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 13

3 lbs lean ground beef
2 teaspoons adobo seasoning or 2 teaspoons season salt
2 tablespoons instant minced onion
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon italian seasoning
2 teaspoons mild chili powder
1/2 cup beef broth
1 (26 1/2 ounce) can spaghetti sauce
2 (14 3/4 ounce) cans creamed corn
1 (3 1/2 ounce) can sliced black olives, drained
1 lb medium egg noodles
3 cups shredded cheddar cheese

Steps:

In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
Drain off fat.
Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
Simmer meat mixture on low heat for about 15 minutes.
Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
Cover with foil & bake for 45 minutes at 350 degrees.
Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.

Tagliarini with Pesto, Genoa Style image

Number Of Ingredients 11

1 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley
1/4 cup pine nuts
1 clove garlic
salt and freshly ground black pepper to taste
1/3 cup extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
4 medium waxy potatoes, peeled and thinly sliced
8 ounces thin green beans, cut into 1-inch lengths
1 pound fresh tagliarini or fettuccini pasta
2 tablespoons unsalted butter, at room temperature

Steps:

1 In a food processor or blender, combine the basil, parsley, pine nuts, garlic, and a pinch of salt. Chop fine. With the machine running, add the oil in a steady stream and process until smooth. Stir in the cheese. 2 Bring at least 4 quarts of water to a boil. Add the potatoes and green beans. Cook just until tender, about 8 minutes. Scoop out the vegetables with a slotted spoon. Place them in a warmed serving bowl. Cover and keep warm. 3 Add the pasta to the boiling water and stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta, pesto, and butter to the serving bowl with the vegetables. Toss very well, adding a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves