Sunday, May 11, 2008

Two Ways with Trader Giotto's Genova Pesto

Trader Joes sells a pre-made pesto called Genova Pesto. You can find it in the refrigerated section of Trader Joes near the pre-made pizza dough. I will admit that the pesto has 27 grams of fat however that is in 1/4 cup of the stuff. In the pasta recipe I would think you probably would eat about 1/4 cup but in the appetizer you definitely wouldn't. The rest of the ingredients in the pasta are very low in fat so it really isn't a SUPER high fat meal, it's definitely not low fat but it's not take out either.

Recipe 1: Chicken Fettuccine with Pesto and Sun Dried Tomatoes
My Creation

Trader Giotto's Genova Pesto
1 can Sun Dried Tomatoes
2 or 3 Chicken Breast Halves
1 tbsp. olive oil
Fettuccine (or your favorite pasta)
Fresh Parmesan (if you wish to have parmesan on the pasta after it's finished)

1) Sprinkle chicken breast halves with salt and pepper
2) Pour about 1 tbsp. olive oil in a large non-stick skillet
3) Put chicken in skillet (cook for approx. 6-8 minutes on each side)
4) While chicken is cooking begin cooking the pasta as directed
5) After chicken is finished let it sit for about 2 minutes
6) Chop chicken into bite sized pieces
7) Put chicken pieces back in the skillet
8) Pour in pesto and sun dried tomatoes WITHOUT THE OIL (I didn't add the whole bottle you can decide how much looks good to you)
9) Allow the pesto, sun dried tomatoes and chicken to cook until simmering
10) Add cooked pasta and toss together
11) Serve with freshly grated parmesan on top

Recipe 2: Pesto and Tomato Bruschetta Appetizer
My Creation

One baguette French Bread, sliced diagonally into 1/2 in. pieces
6 or 7 ripe plum tomatoes (or equivalent)
2 cloves of garlic, minced
1/4 cup Extra Virgin Olive Oil (EVOO)
1 tbsp. EVOO
6-8 Fresh Basil Leaves
Salt and freshly ground pepper to taste
Trader Giotto's Genova Pesto
Fresh Parm. (optional)

1) Preheat broiler.
2) While broiler is heating you can begin making the bruschetta
3) Seed and chop tomatoes, place in a bowl
4) Pile basil leaves on top of each other and roll to make a log. Chop the basil and place in the bowl with the tomatoes.
5) Mince the garlic, add the garlic to the bowl.
6) Add 1 tbsp. EVOO to the bowl
7) Stir the ingredients together, set in the refrigerator allow flavors to meld for at least half an hour.

Now on to the bread:
1)Brush EVOO on each slice of bread
2) Place bread on a baking sheet and broil. KEEP AN EYE ON IT!!! I won't even post a time just make sure to watch it close. It will probably take anywhere from 1 minute to 3 minutes depending on cook time
3) Remove bread from oven when it is golden brown
4) Allow the bread to cool a little
5) After bread has cooled spread approx. 1/2 tbsp. (maybe a little less) pesto on each baguette
6) Top the pesto with the tomato bruschetta
7) You can put freshly grated parm on the top if you choose.
8) Put on a platter and serve to guests :)

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