Penne is a good pasta choice with pesto because the sauce gets into the grooves on the medium-size tubes.
This is a delicious uncooked sauce that is commonly made with basil leaves, pine nuts, garlic, olive oil and Parmesan cheese.
Brynelle Shepeck, of Littleton, Colo., serves these tasty spinach-and-feta appetizers—a riff on classic spanakopita pie—at family gatherings and neighborhood parties.
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
A taste of Italy! This recipe was developed using pesto paste that comes in a tube and happens to be vegan. It’s a great ingredient to keep on hand, because it stays fresh in the fridge for a long time.
A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Prepared gnocchi, sun-dried tomatoes, and pesto make a quick, comforting Italian-style soup. No gnocchi on hand? Replace it with 1 1/2 cups peeled, cubed potatoes added with the lentils in step 1. Choose a vegan pesto to make the soup vegan.
Roasted tomatoes, eggplant, and fresh mozzarella stack up with pesto-infused amaranth for a dish that’s filling, and fun.
This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.
This rustic pie takes up less space in the fridge or freezer than a typical pizza.
Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation.