These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley. Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.
Rotini is corkscrew shaped pasta. Often nicknamed scroodle or scroodle noodles, its unique shape makes it ideal to hold the pesto sauce. And believe you me (and isn’t that a strange expression), you’ll want to savor every decadently delightful drop of this creamy, smooth sauce.
Presto Pesto Pasta (aka Creamy Pesto Rotini) with Sundried Tomatoes
Prep & Cook time: 45 minutes • Yields 3-4 Servings
1 cup fresh basil leaves (softly packed)
1 cup fresh parsley
1/2 cup pine nuts
1 clove garlic
1/4 cup olive oil
1 tsp salt
1/4 tsp black pepper
1 cup cream cheese (room temp)
1/4 cup parmesan cheese
1 box of Rotini pasta
1/3 cup sundried tomatoes sliced thin
1/4 cup milk
Place basil, parsley, pine nuts, garlic, olive oil, salt and pepper in a food processor. Process until it becomes a paste with small pieces. Remove from processor and pour into bowl. Add the cream cheese and parmesan cheese. Mix well and set aside.
Bring 5 – 6 quarts of water to a boil and salt to taste. Add Rotini and cook for about 10 min. Drain Rotini. Do NOT rinse.
Place pesto mixture, milk and sun dried tomatoes in a large pan or skillet over med heat. When mixture gets warm add pasta and mix well. Remove from heat and serve.
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