Thursday, August 27, 2009

Parsley Pesto Spaghetti - MAKE AHEAD MEAL

Place the following ingredients in a large gallon size bag, and store until ready to use:

2 1/2 cups spaghetti noodles, broken into smaller pieces
1/3 cup dried parsely flakes (this is a little too much for our family, we only use about 2 tsps instead)
1/2 cup blanched almonds, chopped (optional)
1/4 tsp + 1/8 tsp dried minced garlic
1 cup parmesan cheese

TO USE: In a medium skillet, place above mix and 2 1/2 cups water. Over medium to high heat, bring mixture to a boil, stirring often. Reduce heat to medium and simmer until thickened and the noodles are tender, stirring often. Stir in 1/2 cup butter.

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