Tag Archives: pesto

Pesto Ricotta Biscuits

Pesto Ricotta Drop Biscuits

Pesto Ricotta Biscuits           I love pesto, mainly because I love basil. Pesto its like an explosion of basil flavor so I just knew adding it to the biscuits would make them a perfect complement to an Italian dinner.  I decided I should add a little ricotta cheese to them too.  Since my biscuits are so fluffy yet rich and delicious with the thick creamy ingredient-buttermilk (aka pure baking gold), I figured the addition of ricotta cheese would make these babies just as flavorful-Italian dinner style.  It worked big time. These biscuits are fluffy yet melt in your mouth  with flavor.  I definitely impressed the hubby with this one.

Pesto Ricotta Biscuits

This recipe yeilds 16 of these little drop biscuit babies.  The batter looked a little green, but the end result, even less green, which is good because I am certain bright green biscuits would be zero appetizing to my picky husband.

Pesto Ricotta BiscuitsPesto Ricotta Biscuits

I guess ricotta cheese is not know for being the healthiest thing in the world so I tried to balance it out by adding a bit of whole wheat flour, using smart balance butter, and almond milk.  I know, it doesn’t work that way, but every little bit helps right? 😉

Pesto Ricotta Drop Biscuits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Southern drop biscuits combined with Italian flavors.
Ingredients
  • 1½ cup self rising flour
  • ½ cup whole wheat flour
  • ½ cup ricotta
  • 3 tbsp butter*
  • 2 tbsp pesto
  • 1 cup milk*
  • 2 tbsp parmesan cheese
Instructions
  1. Butter cookie sheet and preheat oven to 415 F.
  2. Mix self rising flour and whole wheat flour in mixing bowl.
  3. Add butter pinching with fingers until thoroughly mixed. Then add ricotta, pinching with fingers until ricotta is distributed throughout mixture
  4. Mix in milk and pesto.
  5. Drop large spoonfuls of mixture on buttered cookie sheet and sprinkle parmesan cheese over the tops.
  6. Bake at 415F for 16-18 minutes
Notes
*I used smart balance butter and original unsweetened almond milk

 

Pesto Ricotta Biscuits

Vegetable Pesto Pasta

Veggie Pesto Pasta

Vegetable Pesto Pasta

One of my favorite stores is World Market.  When Scott and I are bored and looking to get out of the house, World Market , is a place we both agree to go look around in. It has some fun neat stuff such as soap that smells really really good, cool decorations, and of course my favorite- unique interesting foods from different parts of the world.  I found some delicious looking basil pesto this week-end and so I put it to the test.

fresh vegetables

Of course, I started with a lovely line up of fresh veggies. How could anything go wrong. It makes me happy to coat vegetables with the deliciousness of pesto so that my hubby will eat it.

Vegetable Pesto PastaVegetable Pesto Pasta

Vegetable Pesto Pasta

After taking our pup to the dog park,  Kindo spent the afternoon snoozing on the couch, Scott spent the afternoon gaming, and I happily spent the afternoon dreaming and cooking up a couple pesto recipes.  I love pesto; it is rich and creamy from the olive oil and bursting with the flavor of green ground spices.  It is not spicy, just flavorful, so I added it to some biscuits made moist by ricotta cheese and some easy to make vegetable pasta.

Vegetable Pesto Pasta

Veggie Pesto Pasta
Author: 
Recipe type: Entree
Cuisine: Italian
Cook time: 
Total time: 
Serves: 5
 
Spaghetti with pesto, abundant veggies, ricotta & parmesan cheese
Ingredients
  • 3 tbsp olive oil
  • 3 cloves of garlic
  • 1 onion
  • 1 green bell pepper
  • 2 small yellow squash
  • 1 medium zucchini
  • 8 oz mushrooms (1 pack)
  • ⅓ cup wine
  • 1 pack cherry tomatoes
  • ½ lb spagetthi (1/2 pack)
  • ½ cup pesto
  • parmesan cheese (optional)
  • ricotta cheese (optional)
Instructions
  1. Dice onion, chop mushrooms, mince garlic, and thinly slice bell pepper then sautee in nonstick pan with olive oil over medium heat
  2. In the meantime, thinly slice zucchini and squash, cut cherry tomatoes in half, then add to pan along with wine. Let the liquid cook off while preparing the noodles.
  3. Heat a pot of water over high heat. Once it comes to a boil, add spaghetti or preferred pasta and cook according to package instruction.
  4. Drain pasta and mix with pesto. Mix in the vegetables.
  5. Serve each plate with 3 heaping tablespoons of ricotta cheese and a heavy sprinkling of parmesan cheese.

 

Vegetable Pesto Pasta

Vegetable Pesto Pasta
Vegetable Pesto Pasta