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Tuesday, February 5, 2008

Broken Lasagna with Walnut Pesto & Peach Cake

How easy is it to whip up some pesto and toss it with noodles? I found this recipe from Heidi Swanson in my Food and Wine magazine and had to try it! This is one of the best pestos I've made. Sometimes they turn out too bitter or clumpy, but this one coated the noodles very well.

Despite the poor picture quality, you can still see that I used a spring mix instead of arugula and found it to still be good. We only had a couple mushrooms and sauteed them and tossed with the pasta.

Back a couple months ago, this peach cake was going around. We received a tub of peaches from a family member and prepped them for the freezer. We finally got around to making this cake using the frozen peaches. How pretty!

However, I have to say this wasn't my favorite. It was easy to make, but didn't hit the spot. We eventually finished the whole cake, but probably wouldn't make it again.
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