It's good to have stuff on
hand that I can prepare quickly when I get home from work. I decided to
make some cheesy-pesto "sauce" for pasta, and put it in the freezer
in small baggies. All I have to do is think ahead enough to defrost them
before dinner, and I can cook up the pasta to have with it. The finished
product of this could use a little more salt, and possibly a sprinkling of
freshly grated Parmesan. I encourage you to play with this sauce and make
it better. If you come up with something awesome, let me know.
 |
| I am an idiot, and I got mixed up, and I labeled these as "Pesto-Risotto" sauces. Not risotto, ricotta |
Ricotta Pesto
1 cup prepared pesto
4 cups Ricotta (fat-free or
not, whatever you want)
1/2 cup grated Parmesan
cheese
Salt and pepper to taste
* Warm water from pasta
(just enough to make the cheese mixture a saucy consistency; add this when
you're serving it, not before you freeze the baggies. It'll heat up the
cheese mixture a little, and give it a saucy consistency.)
Mix the ingredients in a
bowl. Divide into freezer packages, or use it all at once. Save
some of the pasta water from cooking your pasta and add a small amount to the
cheese mixture to get to a consistency that seems right to you. Add hot,
drained pasta to the mix and stir it up.
Add salt and freshly grated Parmesan if you like, and let me
know if you perfect this!
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