This is my entry to Presto Pasta Nights.

This is an unusual lasagne, with plenty of cheese and the flavor of both pesto and artichokes to add a little wow.  I came up with it because the local store was clearancing cans of artichokes for $1 each..who could resist all those artichokes? Not me.  So, you might just plan on seeing more recipes with artichokes because I bought a lot of cans! I think lasagne is Marc’s favorite food, well I know it is.  No matter where we go he will get lasagne if they have it.  If not he is happy with steak or a burger..or enchiladas if it is Mexican food but lasagne is first choice.

I found out that lasagne is also spelled lasagna.  Apparently lasane is the plural  so it would be one lasagna noodle and six lasagne noodles.  Lasagna, lasagne…whatever.  The result is always amazing.

Artichoke Pesto Lasagne

Artichoke Pesto Sauce

• 1 8 oz can artichoke hearts
• 1 cup fresh basil leaves, lightly packed
• 1/2 cup chopped toasted walnuts
• Zest and juice of 1 lemon
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 1 large can organic marinara sauce
• 1 cup freshly grated Parmesan cheese

Combine the artichokes, basil, walnuts, lemon zest, juice, garlic, salt, and pepper in a food processor or blender. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Stir in the marinara.

Transfer the artichoke pesto to a large bowl and stir in the cheese.

Lasagne

• 9 lasagne noodles cooked
• 1 lb ricotta
• 2 eggs, beater
• 1/4 c heavy cream
• 2 1/2 cups mozzarella
• 1/2 lb hot Italian sausage, chopped and cooked
• 2 8 oz cans artichoke hearts chopped
• Recipe for Artichoke Pesto above

1. Preheat the oven to 375.
2. Mix the ricotta with the two eggs and 1/4 cup of cream until well mixed.
3. Put a thin layer of the pesto sauce on the bottom of a 13×9 inch pan.  Lay 3 lasagne noodles vertically, next to each other, in the pan.
4. Arrange the artichoke hearts and the sausage over the the noodles.  Sprinkle with 1/3 of the mozzarella.
5. Cover with 1/2 of the sauce.
6. Add another layer of noodles.
7. Spread with the ricotta mixture and sprinkle with 1/3 of the mozzerella.
8. Cover with the last three noodles.  Pour the remaining sauce over the top.
9. Cover with aluminum foil and bake for 40 minutes.
10. Remove foil, sprinkle with remaining cheese and bake 20 more minutes, or until cheese is bubbly and lasagne is heated all the way through

Serves 9-12 depending on appetites

images: marye audet (C)2009, ALL RIGHTS RESERVED

Post from: Baking Delights

This is my entry for this weeks Presto Pasta night hosted by Haalo of  Cook Almost Anything.

One of my favorite things to experiment with is pesto.  It is just so darn good!  I like to grow different kinds of basil because each one adds a different complexity to the pesto.

Then I started experimenting with different herbs as the basic ingredients.  I found that one of my favorite spins on fresh pesto is to make it with cilantro and pecans.

Welcome to Texas.

To me the combination is fresh, rich, and delicious.  It gives it a nice twist.

Here is the recipe for the cilantro pesto.  Go ahead and make it first, that way the ingredients will mellow while you are making the rest of it.

Rotini Pasta with Mascarpone and Cilantro Pesto

• 1 pound rotini pasta or other shapes that will hold the sauce, cooked a la dente
• 8 oz mascarpone cheese
• 1/4 cup cream
• Salt and Pepper to taste
• 1 cup pesto or more to taste
• 1/2 cup freshly grated parmesan
• 1/4 cup chopped pecans
• a few chopped cilantro leaves

1. Drain the pasta.
2. Heat the mascarpone and the cream together until very well blended and creamy.
3. Adjust seasonings.
4. Stir the pasta into the cream mixture.  Blend well so that the pasta is well coated.
5. Stir in the pesto and parmesan and toss the hot pasta so that the pesto is evenly mixed in.
6. Place on the serving platter and sprinkle with pecans, cilantro and a little more parmesan.

That’s it.  Another really simple recipe from me.  I must be getting lazy.

No worries there.  Daring Bakers is coming up. :/

images:marye audet

Post from: Baking Delights

Fresh tomatoes are the best. Maybe you have noticed over the last few days that I love ripe summer tomatoes. No, really?

Caprese salad is so easy. Slice tomatoes and a ball of fresh mozzarella and alternate them on the plate. I like to sprinkle with a little fresh basil, a few greek olives, and a drizzle of olive oil.

When I want it to be really awesome I add cilantro pecan pesto. If you haven’t made your own pesto, you should. It is easy, inexpensive, and there is nothing like it.

This makes a great lunch dish with a chunk of french bread on the side.

Cilantro Pecan Pesto

2 cups of cilantro, large stems removed
1/2 cup pecans
1/4 cup chopped red onion
1/2 teaspoon dried chipotle
2 cloves garlic, chopped
1/2 teaspoon Kosher salt
1/4 cup olive oil

Put everything in a food processor and pulse until smooth. Allow to stand for 30 minutes for flavors to mellow out.

Males 1 cup

Image:marye audet 

Post from: Baking Delights