More Great Recipes: Dinner | Main Dish


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Serves 6 | Prep Time | Cook Time


2 fresh garlic cloves
½ cup pine nuts
2 cups Fresh basil leaves
1 teaspoon sea salt
½ cup olive oil
1½ cups fresh grated Parmesan cheese
Tomato Sauce - See recipe in Sauces and Dressings
½ cup Pearl Pasta – this recipe makes 1½ cups pasta. You may freeze unused portion and use another time:
1/4 cup olive oil
2 shallots, diced
1/2 cup pearl pasta
1 cup Chicken Stock - see recipe in Sauces and Dressings
1 cup water
1/4 teaspoon salt
1 recipe – see above
¼ cup Parmesan cheese
2 tablespoons butter
2 Shallots, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 ripe tomato, chopped
½ cup Tomato Sauce – see recipe in Sauces and Dressings
1¼ cups Chicken Stock – see recipe in Sauces and Dressings
Sea salt to taste
Dash crushed red pepper
Braised Garlic Spinach:
2 tablespoons sweet butter
1 large bunch spinach, cleaned and stemmed
3 garlic cloves, minced
Sea salt
Freshly ground pepper

For Chicken Stock, Heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally. Strain stock through colander lined with cheese cloth. Place in plastic container in freezer and use as needed. Heat before using.

For Pesto, in work bowl of food processor, finely chop garlic and pine nuts. Add basil leaves and process until all ingredients are pureed. Add salt and olive oil until very green. Stir in Parmesan cheese. Store in container in refrigerator until ready to use. Serve at room temperature.

For Tomato Sauce, heat olive oil in large skillet. Add onions and sauté until golden. Add garlic and sauté a few minutes more. Add carrots and sauté for 10 minutes. Add tomatoes, salt, and sugar. Sauté 20 minutes. Add Chicken Stock and basil leaves. Cook and simmer 40 minutes under very low heat. Set aside.

Remove basil leaves and pure sauce in blender for 20 minutes. Store in container in refrigerator until ready to use. Heat before serving.

For Pearl Pasta, heat olive oil in a small saucepan. Sauté shallots until translucent. Add pearl pasta and sauté a few minutes more. Add reserved Chicken Stock, water, and salt; bring to boil and then reduce heat. Cover and simmer 30 minutes or until tender. Stir in Pesto, and then stir in parmesan cheese, and lastly butter. Set aside.

Sauté shallots in olive oil until golden brown. Add Pearl Pasta and sauté until lightly golden brown. Add garlic and sauté a few moments more. Add tomato, Tomato Sauce and reserved Chicken Stock. Bring to boil, reduce heat and cover pot. Simmer for 20 to 25 minutes or until pasta is soft and translucent. Season to taste.

For Braised Garlic Spinach, heat butter in large skillet and sauté spinach for a few minutes. Braise with garlic a few minutes and season with sea salt and pepper. Set aside.

Divide pasta among plates. Place Braised Garlic Spinach around pasta. Serve and enjoy!

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