Oldspaghettifactorycreamypestodressingrecipe

Steps:

• Whisk together oil and mayonnaise.
• Add buttermilk, cheese, basil, salt, garlic, and hot pepper sauce to taste.
• Mix thoroughly.
• Cover and let flavors meld overnight in refrigerator.
• This also will make an excellent chicken marinade.

Steps:

• In a food processor, combine the pesto and spinach for an extra vegetable-y pesto. Blend until smooth, adding more olive oil if necessary. Set aside.
• To build the sandwiches: Line up the sandwich bread on a baking sheet into 2 rows of 4. Spread 1 tablespoon pesto on each slice. On 4 of the slices, place 1 piece mozzarella in the middle of each, then 1 slice provolone. Finish building the sandwiches with the top pieces of bread, placing them on the cheese pesto-side facing down. Gently press down on each sandwich to lightly flatten. Cut each into a bunny shape with a 4-by-3-inch bunny-shaped cookie cutter.
• In a 9-inch square baking dish, vigorously whisk the eggs and milk until the yolks are fully incorporated into the whites to make a batter (you shouldn't see blotches of bright yellow yolks, rather a homogenous light yellow mixture). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. In a second 9-inch square baking dish, mix together the breadcrumbs, remaining 1/2 teaspoon salt and few cracks of black pepper.
• Heat a thin layer of neutral oil in a 12-inch cast-iron skillet over medium heat (the oil should reach 1/4-inch up the side of the skillet). Line a baking sheet with a cooling rack.
• Meanwhile, carefully place the sandwiches, one at a time, into the egg batter: Coat a sandwich on all sides, allowing the excess egg to drip off before transferring to the breadcrumbs. Dredge the sandwich in the crumbs and transfer back to the baking sheet. Repeat with the remaining 3 sandwiches.
• Using a metal spatula, gently place each sandwich into the hot oil. Fry until the crust is golden brown, 2 to 3 minutes, then carefully flip the sandwich away from you to fry for another 2 to 3 minutes. Remove the sandwiches to the cooling rack to drain of excess oil.

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.