BEAR POND FARM
pure flavor · organic herbs
lemony recipes ZITI WITH LEMONY PESTO AND SAUSAGE A main dish in minutes. ·1 tub Fresh Lemony Pesto ·1 pound sweet Italian sausage, casings removed, crumbled ·1 pound dried ziti pasta, cooked according to package directions, drained ·1 TBS olive oil Heat the oil in large skillet over medium-high heat. Add sausage and cook until well browned. Drain off excess fat; keep sausage warm. Toss pasta in large serving bowl with sausage, olive oil and Lemony Pesto. SORREL-TOPPED HADDOCK (or any other white fish) Arrange one pound of any white fish fillets (haddock, tilapia or cod) in as small as possible a pan. Slather with 3-4 tablespoons of lLmony Pesto. Splash with 2 tablespoons of white wine. Bake at 450°F for 10 minutes, more or less. It may need a minute or two more, depending on your oven. MUSHROOM-ASPARAGUS PASTA CASSEROLE ·6 oz button mushrooms, sliced 10 asparagus spears, ends removed and cut into thirds 2 tsp olive oil Noodles of your choice, cooked per instructions 1/2 cup of pesto sauce Parmesan cheese Salt and pepper to taste Heat the olive oil in a skillet over medium heat. Add mushrooms and saute for 5-7 minutes until golden brown. Add asparagus then salt and pepper to taste and continue to saute until asparagus is tender. While mushrooms and asparagus are cooking, cook noodles per instructions. Once the noodles are cooked, drain and return to pan. Add pesto sauce, mushrooms and asparagus then mix thoroughly. Taste and season with salt and pepper if needed. Top with Parmesan cheese 10 asparagus spears, ends removed and cut into thirds. GRILLED PESTO MUSHROOMS Heat grill. Brush 18 large white mushrooms, stems removed, with olive oil. Grill cup side down under low heat for 4-5 minutes. Turn, spoon your choice of Bear Pond Farm Pesto into caps, filling almost to tops. Grill 4-5 minutes longer. |
