Red White & Basil: Fresh Summertime Recipes

Temp-tations Recipe: PESTO PASTA SALAD

PESTO PASTA SALAD

INGREDIENTS

For the Pesto Sauce:

  • 1 packed cup basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 3 tbsp + 1/4 cup olive oil
  • 1/4 tsp salt

For the Pasta Salad:

  • 12 ounces Cellentani, Cavatappi, or Fusilli pasta
  • 3/4 cup pasta water
  • 2 small zucchini, sliced into very thin rounds
  • 1 small yellow squash, sliced into very thin rounds
  • 1 Tbsp fresh lemon juice
  • 1 tsp sea salt
  • Freshly ground black pepper, to taste
  • 1/4 cup toasted pine nuts
  • 1/2 cup fresh basil
  • Red pepper flakes, optional

DIRECTIONS

  1. Prepare the pesto, using all the olive oil, and set aside.
  2. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop 3/4 cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together.
  3. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
  4. In a large mixing bowl, combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss.
  5. Season with salt & pepper to taste. Top with the pine nuts, fresh basil, and red pepper flakes (optional).
  6. Serve the salad at room temperature.

Basil Mojito in a glass

COCONUT BASIL MOJITO

Yield: 2 servings

EQUIPMENT

  • 2 chilled glasses
  • cocktail shaker
  • A jigger
  • 1 pitcher

INGREDIENTS

  • 1 sprig basil, plus more for garnish
  • 3/4 oz fresh squeezed lime juice
  • 1 oz simple syrup
  • 2 oz white rum
  • 2 oz coconut water
  • 2 oz soda water
  • Ice

DIRECTIONS

  1. Combine basil, lime juice and simple syrup in a cocktail shaker. Gently muddle the basil to release the flavors. 
  2. Add rum and coconut water, then fill with ice and shake until chilled. 
  3. Strain mixture over fresh ice into a highball glass. Top with soda water and garnish with a sprig of basil.

Tara's Tidbits®:  Chill your glasses in advance in the freezer to make this drink extra refreshing. Making a pitcher full? You can double or triple the recipe to fill a pitcher, just add the soda water at the end to keep it fizzy. 

 

Temp-tations Recipe: CAPRESE SKEWERS

CAPRESE SKEWERS

Yield: 12 servings

INGREDIENTS

  • 36 cherry tomatoes
  • 24 bite sized mozzarella balls
  • 36 basil leaves
  • 1 ½ tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 ½ tbsp balsamic glaze
  • Salt and pepper to taste

DIRECTIONS

  1. Using 12, 6 inch skewers. Thread 3 cherry tomatoes and 2 mozzarella ballsand basil on each skewer alternating each ingredient.
  2. In a small bowl combine olive oil, Italian season, and salt and pepper.
  3. Arrange skewers on platter and drizzle with olive oil mixture
  4. Drizzle balsamic reduction over top.