It's time to get creative in the kitchen with a couple of totally tasty treats that are sure to tantalize your taste buds! Whether you're in the mood for a creamy, comforting soup or a hearty pasta dish with a special sauce, these recipes have something for everyone.
Pride and Prejudice White Soup Recipe
This delectable white soup is perfect for chilly days or when you just need a little something special. It only needs a few ingredients and is really easy to make, so you'll be able to serve it up in a flash.
Ingredients:- 2 medium onions
- 3 celery stalks
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 2 cups chicken stock
- 1/4 cup white wine
- 2 tablespoons butter
- 1 cup heavy cream
- Salt and Pepper to taste
- Chop the onions and celery into small pieces.
- In a large saucepan, heat the olive oil over medium heat and then add in the diced onions and celery and cook until softened, about 5 minutes.
- Add in the garlic and thyme leaves and cook for one minute.
- Pour in the chicken stock and white wine and bring to a boil. Simmer and reduce the heat to low and let cook for 30 minutes, stirring occasionally.
- Stir in the butter and cream and let simmer for another 5 minutes.
- Remove the soup from the heat and either serve as is, or use an immersion blender or regular blender to puree the soup until creamy and smooth.
- Season with salt and pepper to taste.
Fusilli with Walnut Pesto Recipe
This tasty pesto dish is sure to make all your fusilli dreams come true! The nutty, pesto-y flavor of this dish is amplified with the sweet notes of pine nuts. Plus, the creamy ricotta cheese just takes it to the next level.
Ingredients:- 1/4 cup walnuts
- 2 cloves garlic
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 cup ricotta cheese
- 1/4 cup basil leaves, sliced into thin strips
- 1/4 cup pine nuts
- 3 cups cooked fusilli pasta
- To make the pesto, combine the walnuts, garlic, parmesan cheese, salt and pepper in a food processor and pulse until the ingredients are combined.
- Add in the olive oil and ricotta cheese and pulse until creamy. Stir in the basil leaves. Set aside.
- Toast the pine nuts in a skillet over medium-high heat for 3 minutes, stirring occasionally until golden brown.
- In a large bowl, combine the cooked fusilli pasta and the pesto. Stir to combine.
- Stir in the toasted pine nuts and mix until everything is evenly combined.
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