Sunday, January 30, 2011

Rapini Garlic Tomato Pesto Sauce

1 Bunch Rapini Rinsed And Stem Cut to Clean of Ends
1 14.5 Oz Can No Salt Added Diced Tomatoes
2 TBSP Extra Virgin Olive Oil
1 TBSP Roasted Minced Garlic
1 TBSP Italian Seasoning Made With Basil,Coriander,Garlic,Paprika,Onion,Sage,Parsley,Oregano, & Black Pepper
1 TBSP Low Fat Pesto Sauce
2 TBSP Imported Pecorino Romano Cheese
1 Salad Spinner or 1 Colander Inside A Large Bowl With A Cover
28 Ice Cubes
1 Large Skillet

Part One: Steam  & Blanch Rapini
Fill Up an Electric or Manual Tea Kettle With Water. Boil Water
Place Rapini In Colander in Salad Spinner or in Colander In Large Deep Bowl
Pour Entire Kettle of Water Over The Rapini In Your Colander, Cover And Let Steam For 6 Minutes
Remove Colander With Rapini And Drain
Add 28 Ice Cubes To Spinner Base or Your Large Bowl And Fill 3/4 of the Way With Cold Water
Add Rapini To Iced Water Bowl For 6 Minutes, Drain And Refrigerate Rapini For 2 Hours

Part Two: Make Rapini Garlic Tomato Pesto Sauce
Pour 1 TBSP Extra Virgin Olive Oil To Skillet And Heat on Medium High Heat
Add In Garlic, Rapini, Seasoning, Pesto And Stir To Coat
SautĂ© For 5 Minutes
Add In Tomatoes And Cook For 5 More Minutes
Turn of Cooktop
Sprinkle Pecorino Cheese On Top

You Can Eat This As Meal on Its Own or Serve Over 1 Cup of Pasta As I Have Here.

Rapini Garlic Tomato Pesto Sauce

On Top of Mutil-Grain Pasta

No comments:

Post a Comment