Garlicky Pesto Potato Cannelloni Sp5 Food

ROASTED GARLIC BASIL PESTO POTATOES WITH ARUGULA FROM OH SHE GLOWS EVERYDAY

Steps:

• Preheat the oven to 400°F (200°C). Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper.
• Make the potatoes Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Spread the potatoes into an even layer. Season with a couple of pinches of salt and pepper.
• Make the roasted garlic Slice the top off the garlic bulb so all the individual garlic cloves are trimmed. Place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. Wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
• Roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. Return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
• Make the pesto In a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. Keep the pesto in the processor because we will add the roasted garlic as the final step.
• Remove the potatoes and garlic from the oven. Carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it's cool enough to handle.
• Turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (You can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) Squeeze the roasted garlic cloves out of the bulb. You should have about 2 packed tablespoons (30 mL) of roasted garlic. Add it into the food processor with the pesto. Process until mostly smooth-you can add a touch more oil if necessary to get it going.
• Assemble the salad This is the important part where you need to act fast; I like to assemble the salad very quickly so that it's warm when I serve it. Grab a large serving bowl and place the arugula in the bottom of the bowl. You can break it up into smaller pieces with your hands a bit. Then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. Toss the potatoes and arugula with the pesto until thoroughly combined. Taste and season with salt and pepper. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on the hemp hearts and serve immediately.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

PENNE WITH GARLIC PESTO

Steps:

• In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
• Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
• Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

CANNELLONI DI PESTO

Steps:

• Heat the milk in a saucepan over medium-high heat until almost boiling.
• Meanwhile, melt the butter in a nonstick pot over medium heat. Add the flour and whisk constantly until well incorporated: This is the roux. Cook for 1-2 minutes. Now start adding the hot milk little by little, while mixing continuously. Do not add the next batch until all of the milk is well incorporated.
• Keep doing so until all the milk is incorporated. Add the salt and nutmeg and cook over low heat until thickened, about 10 minutes. When ready, cover to prevent a film from appearing on the surface.
• In a bowl, use an immersion blender to blend the garlic, pine nuts, basil, parsley, and half of the extra-virgin olive oil together until it has the consistency of a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra-virgin olive oil and mix well. Season with salt, to taste, and cover with a thin layer of extra-virgin olive oil to prevent oxidation. Set aside.
• Mix the ricotta, ¾ cup of the pesto, Parmigiano-Reggiano, and nutmeg together until well combined. Season with salt and pepper, to taste, and mix well. Refrigerate until ready to use.
• Preheat the oven to 350 degrees.
• Mix the béchamel sauce with the remaining pesto. Bring a large pot of salted water to a boil over high heat. Cook the pasta sheets for 1 minute - do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean kitchen towel to cool down.
• Now take 1 sheet of cooked pasta and put one-eighth of the filling along the long side of the rectangle. Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone. Repeat for the remaining rectangles of pasta.
• Coat a baking dish large enough to fit all your cannelloni tightly with some cooking spray (or melted butter) and pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
• Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the Parmigiano-Reggiano.
• Bake them in the oven for 20 minutes, then increase the temperature to 400 degrees and bake for 5 more minutes. Serve immediately.

GARLICKY PESTO POTATO CANNELLONI #SP5

Steps:

• Heat oven to 350 degrees. Spray 2 quart glass baking dish with nonstick cooking spray. Microwave Garlic Mashed Potatoes according to package directions. Remove film; stir in 1 cup cheese and 1/4 cup pesto.
• Spread 1/2 cup of Alfredo sauce in the bottom of prepared baking dish. Lay out egg roll wrappers on work surface. Place 1/4 to 1/3 cup of filling in the center of the wrapper and roll up tightly. Lay, seam side down, in baking dish. Combine remaining Alfredo sauce with remaining pesto and spoon over cannelloni; sprinkle with remaining 1/2 cup cheese.
• Bake for 20 minutes or until golden brown.

PERFECTLY CREAMY PESTO POTATO SALAD #SP5

Steps:

• Blend olive oil, basil and Parmesan cheese in a food processor or a blender until smooth. Place pesto in a bowl and add the sour cream and mix together.
• Cook Simply Potatoes Diced with onion in a saucepan in water about 10 minutes or until fork tender and drain.
• Combine pesto with sour cream and drained potatoes, gently folding to coat. Serve immediately.