(Salsa de Noci)

Walnut Pesto
1 lb. Ravioli
6 oz. Walnut Pesto
3 oz. Cream
Cook Ravioli - Mix Walnut Pesto & cream into pasta.

Vegetarian
1 lb. Pasta, Tortellini, etc.
8 oz. Walnut Pesto
4 oz. Cream
1/2 cup Broccoli Florets
1/2 cup Diced Red Peppers
1/2 cup Fresh Mushroom Slices
Cook pasta – sauté’ vegetables in sauce and cream - mix into pasta.

Chicken or Fish
1 lb. Chicken Breast or Fish Fillet
4 oz. Walnut Pesto
2 oz. Cream
(Opt.) Dry Mustard & Horseradish Mix (into sauce)
Cook chicken or fish - Mix sauce and cream. Spoon over chicken or fish - can garnish with veggies.

Smoked Turkey & Walnut Pesto Salad
1 lb. chunk cut Smoked Turkey Breast or Chicken
8 oz. pkg. Frozen Peas
1 lb. Cooked Tortellini, rotelli or any other pasta
8 oz. Walnut Pesto
8 oz. Mayonnaise
2 oz. Cream
1 tsp. Mustard
1 tsp. Horseradish (Opt.) Sliced fresh mushrooms, various vegetables.
Cook Pasta - drain leaving pasta slightly wet. Mix Walnut pesto (room temp.) with mayonnaise, cream, mustard & horseradish. Mix all the ingredients together. Garnish with chopped walnuts. Serve room temperature or as a cold salad.

Vegetables
1 lb. Fresh String Beans
6 oz. Walnut Pesto
2 oz. Cream
Cook beans - toss with Walnut Pesto & cream. Good hot or cold. You can do same with other veggies.

CASA DILISIO-FOR THOSE WHO KNOW THE DIFFERENCE