Pecos Pasta Food

PECOS PASTA

Steps:

• In a large pot of boiling salted water cook macaroni past until al dente. Drain well.
• Meanwhile, in a large skillet melt the butter or margarine and add chopped green bell pepper and chopped onion. Cook vegetables until tender. Add chili beans, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked and drained macaroni. Cover and cook on low 5 minutes.
• Serve warm.

PASTA, PESTO, AND PEAS

Steps:

• Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
• In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
• Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
• To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

EASY PESTO PASTA

Steps:

• Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

PECOS PASTA

Steps:

• Cook macaroni and drain.
• In a large skillet melt butter.
• Add green pepper and onion.
• Cook until tender, but do not brown.
• Add chili, corn, seasoned salt and pepper.
• Simmer on low heat for 5 minutes.
• Stir in cooked macaroni; top with cheese.
• Cover and heat on low for 5 minutes.

PECOS PASTA

Steps:

• Prepare macaroni, drain.
• In large skillet, melt butter. Add green pepper, and onion and cook until tender.
• Add chili, corn, and seasonings.
• Simmer on low heat 5 minutes.
• Stir in macaroni and top with cheese. Cover and heat on low 5 minutes.

PECO'S PASTA

Steps:

• Prepare box of Velveeta Shells & Cheese as directed in a large pot.
• Brown hamburger and drain. Chop green pepper. Add hamburger, corn, chili mix, and green pepper to the Velveeta Shells & Cheese.
• Heat. Add shredded cheese. Enjoy.