Dreaming of Cupids

Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier
Properties, Platinum Circle of Excellence, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

Valentine's Day is practically here! Another reason to celebrate, eat and share your love. As I consider Valentine's Day, I decided what recipe to share with you in my next culinary article. I dream that the days and evenings are long, light and warm. It brings me back to the days where many hours were spent on my front porch listening to the sounds of AI Martino and Jerry Vale, drinking a glass of wine and enjoying a delicious dish of pasta with my husband Richard. There is nothing quite like these moments for me, and nothing tastes better than pasta.
    I have decided to give you my quick and easy Pasta al Pesto with Gemelli recipe. I do think it will be a little bit longer until you begin to dine outdoors (just open up your windows!), but the real truth of all this daydreaming is that I am using this recipe due to popular demand. I hosted a Broker Open House and had over fifty hungry and curious agents arrive to preview the property. It was during lunch hours, therefore I served my Pasta al Pesto to the masses; the reviews were amazing for the dish (as well as the property). I promised all of those that requested the recipe that I would write my next ET Week article to include this dish. I made three pounds of pasta (I provide the recipe for just one and it serves 3-4 people). I always advise you to make more while you’re at it, because they make great leftovers for lunch or dinner. Don't forget on February 14th to set a fancy table, light some candles, get fresh flowers and make the pasta. I guarantee you a romantic Valentine's Day meal, that will surely please your sweetheart! 

Pasta al Pesto with Gemelli 

1 lb (1 Box) Barilla Gemelli
1 large container (approx 11 oz.) and 1 small container (approx 7oz.) of Buitoni all natural Pesto with Basil 
   (found in fresh pasta refrigeration section at Stop & Shop)
Extra virgin olive oil (as desired)
1 ½ cups grated Locatelli cheese (or to taste)
Fresh ground pepper
Salt to taste
Red pepper flakes, pinch
Fresh basil, chopped
3 – 4 small jars of sliced pimentos, drained
6 small cans ripe black olives, drained and sliced
1 bag frozen petite green peas or early harvest young tender peas
1 ½ cups pignoli nuts (pine nuts), toasted in a frying pan with small amount of oil
    *Note: Be sure to watch them carefully as they toast up quick and you don’t want them too dark

Boil and drain pasta. Add pesto sauce while hot, as this aids in allowing the sauce to melt evenly. Add olive oil to desired moisture, and toss in remaining ingredients. Toss and serve warm or cold.

From my heart, my home and my family, I do hope you and yours enjoy my passion for the fine art of eating well. “Buon Appetito.”  
–Your friend “Dishin’ with Denise.”