Pesto

3 medium cloves of garlic
¼ cup pine nuts
2 cups fresh basil leaves
½ cup olive oil
½ cup Parmesan cheese
Salt and pepper

Prepare Pesto in a food processor or blender.
Combine garlic and pine nuts, and process briefly.
Add basil, ½ cup at a time, and continue to process.
Add olive oil and process.
Stir in Parmesan cheese, salt and pepper.
Makes 3 ¼ cups
Serve warmed over pasta.

- Judy

Lemon Spaghetti

1 lb spaghetti (I use angel hair)
2/3 c. olive oil
2/3 c. grated parmesan cheese
1/2 c. fresh lemon juice (About 3 lemons... I use a little less when serving to guests with a milder pallet.)
1 T. lemon zest (optional)
1/3 c. chopped fresh basil (dried works too)
Salt and Pepper

Cook pasta according to directions. Meanwhile, whisk together oil, parmesan, and lemon juice in a bowl. Drain pasta, reserve 1 c. of cooking liquid. Toss pasta with lemon sauce, and add reserve liquid 1/4 c. at a time as needed. Season with salt and pepper. Garnish with lemon zest and basil.

I like to serve with shredded chicken or shrimp. You can also add steamed green beans, broccoli or asparagus to make it a full meal.

- Jana Neal

Asian Pasta Salad

Marinade:
3/4 Cup Canola Oil
2/3 Cup Soy Vay Teriyaki Sauce
2/3 Cup Cooking White Wine Vinegar
6 Tbsp. Sugar
1/2 teaspoon Salt (extra to season chicken)
1/2 teaspoon Pepper (extra to season chicken)

Filling:
16 oz. Bowtie Pasta (Decco brand is best)
2 Cups Cooked Chicken (about three breasts)
1 1/2 Cups Baby Spinach
1/2 Cup Chopped Green Onion
6 oz. (1 bag) Craisins
3 (11 oz) Cans Mandarin Oranges
2 oz. Water Chestnuts (I use peanuts)

Directions:
Cook pasta according to package directions. Season chicken with "extra" salt and pepper and bake until cooked. Chop chicken into bite sized pieces. Combine cooked pasta, chicken, and marinade seasonings into a large bowl and refrigerate for a t least 5 hours. Add remaining filling ingredients and serve. Tastes great with breadsticks or rolls.

- Becca Bates

Capellini with Salsa Cruda

The hot pasta "cooks" the sauce. Any very thin pasta can be used. (Serves four)

1 1/2 lb ripe tomatoes, seeded and chopped, and juice reserved from seeding
2 tsp minced garlic
2 tbsp chopped basil
1/3 c olive oil
1 tbsp red wine vinegar
salt and freshly ground pepper to taste
12 oz dry capellini
4 quarts water, boiling
1/2 c grated Parmesan cheese

In a large bowl, combine the chopped tomatoes, tomato juice, garlic, basil, olive oil, vinegar, and salt and pepper. Toss well to mix and set aside. Cook the capellini in the boiling water for about 8-10 min., until just tender. When done, drain and immediately pour into the bowl with the tomato sauce. Toss to mix and coat all the pasta. Serve at once with the grated Parmesan cheese.

- Laura Sprague, The Fannie Farmer Cookbook