Portabella Penne

 

8 oz Penne Pasta

2 Portabella Mushrooms,sliced

1 tablespoon Herbs de Provence

1/3 cup Marsala Wine

1/8 cup Sun-dried Tomatoes

2 Garlic Cloves, chopped

3 tablespoons Olive Oil

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Blue Cheese Crumbles

3 tablespoons Fresh Basil, chopped 

Salt, Pepper, to taste

Cook Penne according to directions on the package.

Meanwhile, preheat a skillet to medium-high heat, add olive oil.  Saute sliced mushrooms for about 8 minutes.  Season with Herbs de Provence, salt, and pepper.  Add Marsala Wine, cook for another 2 minutes.  Add sun-dried tomatoes, garlic, cooked pasta, and extra virgin olive oil.  Toss all together.

Season with salt and pepper if needed. 

Move pasta over into a large serving dish.  Top with blue cheese crumbles and fresh basil.

Serve family style.  Serves 2-3.

Grilled Cheese Pizza with Sun Dried Tomato Pesto

One package Pizza Dough

3/4 cup Sun-dried Tomato Pesto

6 oz Monterey Jack Cheese, shredded

Fresh Basil, chopped

1 tablespoon Olive Oil

Preheat a grill to medium-high heat. Roll out the dough on slightly floured surface. Brush one side with olive oil. Place the rolled out dough directly on the grill, oiled side down. Flip it after two minutes, brush sun-dried tomato pesto and sprinkle with shredded cheese.  Grill it for two more minutes, or until the cheese is all melted.  Remove off the grill and sprinkle with chopped basil.

Serves 4

Eggplant Sandwich with Sun-Dried Tomato Pesto

1/2 baguette of French Bread

2 small Japanese Eggplants, sliced

1/2 cup Sun Dried Tomato Pesto

2 Mozzarella Balls or 1/2 cup shredded Mozzarella

Salt, Pepper to taste

2 tablespoons Olive Oil

Fresh Basil or Flat Leaf Parsley, chopped

Preheat the skillet to medium-high heat. Cut the baguette in half, then length wise, and it will end up with four large pieces. Drizzle with olive oil and toast the bread in the skillet, until golden brown.  Using the same skillet, add the rest of the oil and fry eggplant slices on each side, and season with salt and pepper.

Preheat the broiler. Spread the pesto generously over the bread.  Arrange eggplant slices, and top with mozzarella.  Place the sandwiches under the broiler for about 4 minutes, or until the cheese is all melted.

Top with fresh basil and enjoy!

Serves 4

*Elegant Dish...Perfect for Lunch or Light Dinner....

Sun Dried Tomato Pesto

1 cup Sun Dried Tomatoes

1/2 cup Fresh Basil, chopped

3 Garlic Cloves

1/4 cup Good Olive Oil

1/4 cup Parmesan Cheese

Fresh Ground Pepper

In a food processor, blend sun dried tomatoes, basil, garlic, olive oil, and pepper. Move the sun-dried tomatoe mixture into a bowl and fold in the Parmesan cheese.

Makes about cup in a half.

*Goes well with pizza, sandwiches, and crackers. As well as pasta.