Tomato Pesto Cream Pasta

Sorry I've been gone so long. It's been a busy week.

This was a quick whip up. I love our tomato pesto by itself, but I like to stretch it out so I can enjoy it longer.

Tomato Pesto Cream Pasta

2 tbsp Sundried Tomato Parmesan and Garlic Olive Oil

1/4 cup Trapanese Pesto (sundried tomato pesto)

1 lb angel hair pasta, cooked and drained

1/4 cup sour cream

1/4 cup heavy cream

In a very large saute pan over medium heat whisk everything but the pasta together and let cook for a couple minutes. Add the pasta in and toss to coat.

Keep stirring over a low heat until everything is warmed through. Serve.

Walnut Basil Pesto Chicken

We recently got a little bit of this neat balsamic called Chocolate Walnut. We don't have very much of it, and when we run out, we are out. It's like our Black Walnut, but with a chocolate hint. That being said, you could make this recipe with the limited Chocolate Walnut, just the Chocolate, or just the Black Walnut.

It's just tasty any way you serve it.

Walnut Basil Pesto Chicken

6-8 boned chicken thighs
1/2 cup Basil pesto with walnuts (recipe at the end)
1 cup white wine
1/4 cup Chocolate Walnut Balsamic

Preheat your oven to 375°. Place the chicken in an oven proof casserole with high sides. Arrange in a single layer. Combine the pesto and the wine and pour over the chicken, making sure to cover every bit.

Place in the oven uncovered and bake for about 20 minutes flipping the chicken halfway through. Remove from oven and brush the balsamic all over the chicken. Return to the oven and cook for an additional 10 - 15 minutes. Serve with a nice scoop of sauce. (You don't have to flip the chicken, I just think it lets the sauce really get all over everything better)

Basil Pesto with Walnuts

3 cups fresh basil*
1/2 cup Basil Olive Oil
1/4 cup chopped walnuts
1 clove garlic
Sea Salt
1/4 cup Parmesan cheese, optional

Roughly chop the garlic and walnuts. Mash them together with a sprinkle of the sea salt and add to a food processor with the basil and 2 tbsp of the olive oil. Pulse until everything is finely chopped, then turn it on and gently stream in the olive oil until everything is nice and smooth. Add Parmesan now if using and pulse to combine.

Instead of all basil, you could use half spinach or arugula. We also have a jarred pesto available in the store made with arugula and walnuts that is good as well.

Asparagus and Proscuitto Pizza with Pecans

We have been craving pizza. But not gooey pizza. Little individual make your own pizzas. With pesto, and salty things, and.... well, whatever I had in my fridge.

This is for one small pita pizza. Double or triple it for a full size pizza.

Asparagus and Prosciutto Pizza

1 pocket-less pita (I like whole wheat)

1 tbsp Meyer Lemon Olive Oil

2-3 tbsp Trapanese Pesto sauce* available in store

a handful of shredded mozzerella

2-3 spears asparagus thinly cut on a diagonal

a handful of pecans

Plain Sea Salt, to taste

1 slice prosciutto, torn into small bits

Heat the oven to 350 degrees. Brush the crust with the olive oil and spread the pesto over the top. Arrange everything evenly but leave off the prosciutto. It gets too crispy.

Sprinkle with the salt and bake for about 5-7 minutes. Check it at five minutes, if the cheese is browning, you're done.

Scatter the prosciutto across the top and serve.