Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: hikerman on January 01, 2017, 08:29:20 PM
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I freeze pesto sauce in ice cube trays and pull what I need for a quick meal. Since our plans changed we needed a fast meal this evening. The fettucine takes 10 minutes, the evoo and garlic was sauteeing. The al dente pasta drained and put back in pan. The two thawed cubes of pesto added to pasta over low heat until heated through. Done!
Plate the pasta, top with shrimp, and finally drizzle the garlic oil over all.
Mangia! 8)
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Looks real good.
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Looks real good.
X2!
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Do yu freeze your pesto in olive oil? I have 2" square silicone ice cube trays for freezing erbs herbs, freezes 8 at a time. I need to grow more basil.. .☆´¯`•.¸¸. ི♥ྀ.
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Plate me up! My wife would absolutely go nuys over this dish. She loves any kind of shrimp pasta.
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Do yu freeze your pesto in olive oil? I have 2" square silicone ice cube trays for freezing erbs herbs, freezes 8 at a time. I need to grow more basil.. .☆´¯`•.¸¸. ི♥ྀ.
Pam when I harvest my basil, before it gets too cold, I make pesto and we usually have a meal with it fresh then I freeze remainder in ice cube trays. Afterwards place in zip bags or vac bag in portions. 3 cubes/lb pasta is plenty. I do make the big batch with a bit less evoo than normal, but I always freshen it up (frozen) with evoo before heating.
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Excellent ... simply excellent!! :thumbup:
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Boy that is my kind of meal.......wonder if you could make a cocktail with one of those cubes ??? ??? ??? The Presto pesto Martini ??? ??? ???
Anyway that was a great meal
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Excellent ... simply excellent!! :thumbup:
X2!
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Dayum ! ! ! !
BD
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Excellent ... simply excellent!! :thumbup:
X2!
X3
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Oh my heck that looks good