Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sardine Pesto and Pasta
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- #49413
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup pine nuts (pignoli)
2 cloves garlic
2 cans sardines
3/4 pound spaghetti or linguine
2 tablespoons Parmesan cheese, freshly grated if possible
3 tablespoons olive oil
1/2 cup raisins
2 tablespoons chopped parsley
Parmesan cheese at the table
directions
In a mortar and pestle (blender or processor) grind the pine nuts and garlic into a smooth paste. Add sardines including the packing oils. Also add grated Parmesan cheese and olive oil and process until smooth. It should have a thick creamy consistency.
Now stir in the raisins and parsley. Serve over hot linguine or spaghetti, cooked until "al dente."
Provide extra Parmesan cheese to be sprinkled on each serving. A green salad with black olives and onion rings is a great go-along. Serve with hot and crunchy garlic or regular Italian bread.
added by
yikes_edoc
nutrition data
535 calories, 17 grams fat, 80 grams carbohydrates, 16 grams protein per serving. This recipe is low in sodium.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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