My neck and back feel like a million bucks today thanks to Dr. Martinez, my esteemed chiropractor. Anytime you need services in Tulsa, OK you should give him a call. He is verrrrry good. Yes, I get charged regular price, and no I don't get discounts for plugs on the blog. Lol. I do however, believe in telling others when you get a good product or service, so I do that here to let the readers know....
With all that sun and the rain today I am super sleepy but determined to carry on in honor of you, the readers. I have more Dutch Oven recipes ready to post but this week wanted to put up another 5* recipe for those fans. If you are new to the site, you can find navigation buttons for popular topics under the header. If you scroll down to Labels on the right side you can find all of the subjects I blog about including Dutch Oven recipes, Diet & Nutrition, and many other topics.
This post is a fantastic Penne Genovese recipe from Michael Fusco's Riverside Grill in Tulsa, OK. If you haven't eaten there you should try it once. I guarantee you will go back again and again. This recipe is a favorite of mine and it is sooo delicious! I haven't had it in way too long but am glad to share it here. Why is it that many of our all time favorite dishes only get made a handful of times a year?? I know it happens to me more than it should and was just curious if anyone has the answer....Alright let's get to the recipe! Serves 4
4 sprigs fresh basil (for garnish)
4 Tbsp basil pesto or more
3 oz. olive oil
2 Tbsp grated Pecorino Romano cheese
2 Tbsp toasted pine nuts
Salt & Pepper to taste
1 lb imported penne pasta (Your favorite GF pasta or DeBoles makes a good one)
1 gallon water
2 Tbsp salt
In a saute pan, heat a touch of white wine and olive oil to medium heat.
Bring salted water to boil and add penne. Stir occasionally & cook until al dente. Drain excess liquid.
Pesto is one of those things that many people love, myself included, but know very little about. It can be found in many places but the best known locale is Genoa, Italy. In ancient times, the extra basil crop was made into paste and mixed with lemon juice and covered with oil for preservation. Traditional pesto consists of basil, garlic, olive oil, pine nuts, cheese and lemon juice.
This dish, as you see here, was served with a couple slices of pork tenderloin for added flavor or maybe because I looked really hungry that night! It can be served with an added meat like the pork loin or it is also an excellent stand alone dish. It has been a couple of weeks since I have had this and just looking at the pictures and writing this post makes me hungry. I better go see what I can do to remedy that.......Enjoy!!
This post is part of the following blog carnivals.....Go check out these great sites!!
7 comments:
Jason! You're making my gluten-sensitive tummy grumble. Thanks for linking up a gf recipe to Two for Tuesday. I know our readers with food sensitivities always appreciate gluten-free recipes.
mmmm...nummy! this looks fabulous...could I have a plate for breakfast? LOL...thanks so much for sharing w/ Two for Tuesdays!
It was my pleasure Butter....It made my stomach grumble when I saw it too!
Heather I'd like to have a plate for breakfast myself! Thanks!
OHHHH, there is nothing Jay-man and I mean nothing that tops ham and pasta for me! You didnt think I saw that in the picture but i did! :) Thanks for linking to the two for tuesday blog hop and please visit me to enter my giveaway of a Real Food for Rookies Class! http://bit.ly/dwfvMj :) Alex@amoderatelife
It must be pesto season and I really want some! This is a great link up to Two for Tuesdays - thanks!
That looks tasty. Of course, it uses pesto, so how can it not be!
Alex, I love pasta too!! I entered the contest...I think I did it right anyway!
Christy, it was sooo good! Thanks!
Linda, I couldn't agree more! Thanks!
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