Pheasant Pesto Pasta Recipes

Steps:

• Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
• In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
• Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
• To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Steps:

• Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

Steps:

• Put the stock in a pot with the chickpeas, garlic, herbs and chicken pieces.
• Bring liquid to the boil, add pasta.
• Cook till pasta is done.
• Serve with grated parmesan cheese and drizzle with good olive oil.

Steps:

• Blend basil, 1/4 cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining &§ cup oil. Set pesto aside.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.

Steps:

• Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
• Cook the pasta according to the package instructions.
• Drain and transfer the pasta to a large serving bowl.
• Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
• Pour the pesto sauce over the pasta.
• Toss the ingredients together.
• Serve warm in a bowl.
• Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Steps:

• In a large pot, brown/crumble sausage; drain sausage in colander.
• Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
• Bring to a bubble and cook for 5 minutes.
• Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
• Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
• Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
• Top with the remaining sauce and serve with grated cheese, crusty bread and wine.

Steps:

• Preheat oven to 450 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion and celery and saute until softened, about 5 minutes. Transfer to a medium-size bowl. Add the corn bread crumbs and toss to combine. Add the cumin, teaspoon of salt, pepper, chicken broth and egg and stir well. Set aside.
• To make the pesto, place the chilies in a small saucepan and cover with water. Simmer over medium heat until peppers are softened, about 10 minutes. Drain. Stem and seed the peppers. Chop the peppers with the garlic and 1/4 teaspoon of salt and chop until they form a paste.
• Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the ancho pesto under the skin on each bird. Fill the cavity of each bird with the stuffing. Do not overstuff them; if extra stuffing remains, place it in a small dish, cover and bake it with the pheasant.
• Rub the olive oil over the skin of the pheasants and season them with salt and pepper. Tie the legs together to close the cavity. Place the birds in a large roasting pan.
• Roast for 15 minutes, stopping to run a spatula under the pheasants to prevent sticking. Lower the oven to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Cut the pheasants in half and serve with the stuffing.