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Pasta 3 EDIT




Source of Recipe


KSL
Butternut Asiago Cream Pasta Sauce
Ingredients:

* 7-8 cups diced butternut squash
* 1 golden delicious apple, peeled and chopped
* 1 cup half and half
* 1/2 cup chicken stock
* 1/2 cup Asiago cheese, grated
* 3-4 freshly snipped sage leaves
* Cracked pepper and Sea salt to taste

Method:

In a medium sized pan, cook or steam butternut squash and apple, until very tender. Remove from heat, place in food processor or blender. Blend on low, while adding half and half and chicken stock. Add more chicken stock if necessary.

When smooth, add cheese and snipped sage.

Serve with freshly cooked pasta.

Garnish with additional cheese and sage if desired.

· Makes 4-6 servings

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Garden Tomato Basil Fresca
Ingredients:

* 3-4 cups diced, or halved tiny tomatoes
* 1-1 1/2 tsp minced garlic
* 4-6 basil chiffonade, ( fine cut slivers )
* Olive oil
* Fresh cracked pepper and sea salt to taste
* Freshly grated Parmesan cheese

Method:

In a medium sized bowl, gently toss together tomatoes, garlic, and basil. Lightly drizzle tomato mixture with olive oil. Season with salt and pepper to taste.

Serve with freshly cooked pasta. Garnish with cheese and fresh basil leaves if desired.

* Makes 4-6 servings

=========================================

Hazelnut Lemon Basil Pesto
Ingredients:

* 2 cups firmly packed Lemon Basil leaves, or regular Basil leaves
* 1/2 cup chopped hazelnuts
* 1/2 cup Asiago, or Parmesan cheese, grated
* 1 tbsp fresh lemon juice
* 2 tsp minced garlic
* 1- to 1 1/2 cups olive oil

Method:

In a small food processor, finely chop hazelnuts.

Add cheese and pulse to a fine grind.

Add basil leaves, cheese, lemon juice, and garlic.

Slowly add olive oil.

Pulse until smooth, adding additional oil until reaching desired consistency.

Serve with freshly cooked pasta. Garnish with additional cheese and basil leaves if desired.

· Makes 4-6 servings