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Pesto Pasta Sauce over Spaghetti Squash|Joe Impastatoさん
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  • 2014/05/03
  • 1,651

Pesto Pasta Sauce over Spaghetti Squash

レシピ
材料・調味料 (4 人分)
packed fresh basil leaves
2 cups
Fresh Garlic
2 cloves
Pine nuts
1/4 cup
Flag extra-virgin olive oil
2/3 cup
Salt & Pepper to taste
Freshly grated Pecorino cheese
1/2 cup
Spaghetti squash (can substitute with pasta)
2
Medium shrimp (peeled)
3 lbs
Pesto
5-7 heaping tablespoons
Sal & Judys Original or Heart Smart Original Pasta Sauce
1/2 jar
Flag extra virgin olive oil
2 tablespoons
Fresh garlic (minced)
3 toes
Freshly grated Pecorino cheese
1 tablespoon
作り方
1
Pesto:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 2/3 cup of the Flag olive oil and process until fully incorporated and smooth. Season with salt and pepper.

Transfer the pesto to a large serving bowl and mix in the cheese.
2
Pesto pasta sauce over spaghetti squash:

Preheat the oven to 450 degrees F.

Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Place in large mixing bowl.

Sauté shrimp in garlic (3 toes) and Flag extra virgin olive oil (2 tablespoons) until pink (careful not to overcook)

Add shrimp (discard excess liquid from
saute' pan), pesto, Sal & Judy's Pasta Sauce, salt & pepper to taste and toss. Top with a little sauce and fresh cheese.

Enjoy!


みんなの投稿 (1)
Joe Impastato
Pesto Pasta Sauce over Spaghetti Squash........select link below for recipe details.
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