Adruxj.124 net.cooks utcsrgv!utzoo!decvax!ucbvax!mhtsa!ihnss!druxj!neal Fri Jan 29 14:19:12 1982 more pasta, and pesto I loved seeing the pasta recipes! I offer two further suggestions. I was lucky enough to receive a pasta maker for xmas, and I love it. There are some nice things about using it - for example, when you make lasagna, you don't have to cook the pasta ahead of time, since it is so tender when freshly made. I actually find it easier to make ravioli than lasagna, since I don't use a meat sauce. Instead, I use PESTO, a wonderful concoction of basil, olive oil, garlic, parsley, parmesan cheese, etc. The best approach is to make it in the summer with fresh basil, and take advantage of it's most redeeming feature - easy freezablilty. When I'm in a hurry for dinner, I just cook up some pasta and use it to melt a little bit of pesto spooned out of the freezer package. I don't know the classic recipe for pesto offhand, but I daresay most any reasonable combination will do. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.