How about a little recipe since I can’t get pictures from my camera to my computer? I thought that would be okay by you.
Baked Pesto Ziti
1 batch fresh pesto*
1 box ziti
A few handfuls of shredded mozzarella (I like the skim kind)
Make that pesto (*you know the drill, right? 1/4 cup pignoli nuts; 1/4 cup Parmesan; 2 cloves garlic, quartered; 2 cups basil leaves; 2 Tablespoons olive oil; 2 Tablespoons water. Blend it all up in the food processor. Try not to eat too much straight away!). Cook and drain the pasta. Pour it into a 13×9 dish (or 9×9 if you like it thicker). Drizzle a smidge of olive oil, pour on the pesto, stir it all up. Add most of the cheese, stir that all up. Artfully sprinkle the rest of the cheese on top, bake at 350 until the cheese melts, then, if you like it a little burnt, broil, watching carefully!
Enjoy!
Yum!
Oh my, that sounds good. The only needs-a-lot-of-water-things I have in my xeric yard are the big pretty ceramic pots (Vietnamese, I think, from Jackalope) planted with fresh herbs — flat leaf parsley, cilantro, mint, chives, thyme, oregano, and LOTS of basil! Tonight will be Beverly’s Baked Pesto Ziti night!
Pesto is one of my most favorite things! I have about 15 basil plants that are two feet tall. Sometime, if you have the time (and the equipment) try hand grinding the pesto sometime instead of using the food processor. You will be amazed at the difference in taste. It probably won’t make much difference if you are going to bake the dish, but if you eat it fresh with some pasta and grilled vegitables. . . . . I use a small amount of coarse salt in the bottom of the mortar, then add the basil and garlic and grind away until it is absolutely a paste. Add some pine nuts and a little olive oil. Add more basil, garlic and nuts until you have used it all, you can do it in batchs. Blend in oil and cheese until the consistency you like and enjoy. Sorry to be so wordy, I am a pesto junkie. I am also jealous about Taos. I have been trying to get there all summer.