Vegetables With Pesto And Parmesan Thins Recipes

PESTO VEGETABLES

Steps:

• Cook and drain vegetables as directed on package.
• Toss vegetables and pesto. Sprinkle with cheese.

PESTO ROASTED VEGGIES

Steps:

• Chop vegetables and place in a large bowl and mix to combine.
• Add pesto and stir until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!

VEGGIE-PACKED PASTA

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
• Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
• Transfer the pasta mixture to a 9-by-13-inch baking dish.
• Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
• Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
• Remove and garnish with fresh parsley.

PARMESAN THINS

Steps:

• I make this without measuring, so I'm guessing on the quentities, experiment!
• Mix all ingredients thoroughly.
• If sticky add a little more flour.
• Heat a very heavy based frying pan with NO OIL!
• Place a tbsp full of mixture in the pan and spread out to make a thin biscuit.
• cook until it has solidified (the cheese melts and the butter evaporates).
• Serve with"Vegetables and Pesto" or any other meal that needs a bit of a crunchy texture with it.

WARM PESTO ROAST VEG

Steps:

• Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
• Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

VEGETABLES WITH PESTO AND PARMESAN THINS

Steps:

• ------Pesto sauce---------.
• Lightly toast pine nuts.
• In a food processor (or with a pestle and mortar), mix the basil, pine nuts and cheese into a paste.
• Add oil and blend to a smooth paste.
• Keep in an airtight jar in the fridge.
• ------Vegetables-------.
• Bake the potatoes until they are soft, let them cool and split them in half.
• Sprinkle a little salt and Cayenne pepper onto the potatoes and using a knife put small"slits" into them.
• Using a steamer, cook the broccoli and the asparagus for no more than 3 minutes on a very high heat, they must be crisp, not mushy.
• Place in an oiled oven dish on a low heat to keep warm.
• Using a large skillet, heat butter and oil and fry the potatoes until slightly crispy on the flat side. Set them aside.
• Add more butter if necessary and fry circles of aubergine and the Courgette until cooked but crisp.
• Place in the oven dish.
• Now fry the asparagus, coat with butter and oil thats in the pan, don't let it cook too much or they will loose the crunch.
• Add broccoli and toss in the butter.
• Set aside in the oven dish Add cherry tomatoes and"caramelize".
• Warm plates.
• Set up as follows:Take Parmesan thins and place to one side of plate.
• Put asparagus fanning out from the parmesan, with a cherry tomatoe between each piece.
• Arrange other ingredients as is convenient.
• Heat up some double cream and add 4 Tbsp pesto.
• Drizzle over the vegetables.
• Accompany with a chilled white wine and serve "Mushroom Puffs" as the main course.