For tonight's dinner, a twist on a previous meal -- replacing plain pasta with some delicious Safeway Select Brie & Ricotta with Roasted Garlic Borsetti ("little purses" in Italian). Make the red pesto, roasted tomatoes, and cook the borsetti per manufacturer's instructions. Toss the borsetti together with the red pesto (you may want to reserve some of the pasta cooking water to thin out the pesto per your preferences) and roasted tomatoes. Serve atop a bed of iron-rich spinach and garnish with some goat cheese crumbles. Delish!
Red Pesto
1 bag sun-dried tomatoes
2 medium garlic cloves
a couple generous pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 t fresh thyme
1/8 teaspoon fine sea salt
1/4 cup pine nuts, lightly toasted
2 medium garlic cloves
a couple generous pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 t fresh thyme
1/8 teaspoon fine sea salt
1/4 cup pine nuts, lightly toasted
1. Toast the pine nuts in a skillet over medium heat. Remove from heat when the nuts become golden brown and fragrant.
2. Combine all the ingredients in a good processor and whirl together. Voila! Red pesto!
(from 101 Cookbooks)
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