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Old 03-23-2012, 04:50 AM   #21
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Quote:
Originally Posted by FluffyAngel View Post
I did need to thin the pesto and the warm bowl for the linguine was very effective. It was plenty cheesy enough. I added some fresh garlic and a little salt to awaken the pesto. Thanks for the tips.
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Old 03-23-2012, 06:27 AM   #22
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Bill,


Thanks for recommendation ...

This post has had many fine home gourmets and professionals responding to the SOS with a jar of Pesto and Linguini in refrig ...

Here is my viewpoint:

If I had to use the Jar of Pesto, I would "Doctor" it with my home made Pesto recipe which Bill suggested up a couple of posts --- and use the Jarred Sauce as a base however, not to use alone ...

I would sear on flame the chicken with sea salt, black pep, drizzle lemon and herbs ... Then I would prepare the veggies roasted with a Balsamic Drizzle and seasalt.

And last but not least, a good bottling of wine, white or rosť ... or red ...

Margi.
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Old 03-23-2012, 06:29 AM   #23
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Luca,
Nice to see u posting ...
Margi.
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Old 03-23-2012, 07:44 AM   #24
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I just like pesto and pasta. I make my own pesto. I sometimes add chicken, but I'm just happy having pasta with pesto. But then, I am a rudimentary cook.
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