This recipe makes enough tasty pasta to feed a gang of people.
Collard Tahini Pasta
Ingredients
12 ounces vegetable macaroni
3 slices bacon, diced into small pieces
1 cup chopped red onions
1 cup chopped frozen collards
1 jar (4 ounces) sliced pimeinto
2 tablespoons minced garlic
1/2 cup chopped or sliced black olives
2 tablespoons honey
1/2 cup cooked turkey sausage or cooked lamb
1 tablespoon basil
1 teaspoon whole oregano
1 teaspoon rosemary leaves
1 teaspoon ground sage
1 teaspoon tarragon leaves
1 teaspoon crushed red pepper
1 teaspoon salt or salt substitute
15 ounces part-skim ricotta
1 1/2 cups tahina
1/2 cup balsamic vinegar
1 cup milk
Preparation
While the other ingredients are cooking, prepare the macaroni according to the package directions.Drain.
In a large high-sided skillet, cook the bacon.
Add the onions and collards. Cook until the onions are tender.
Add the remaining ingredients and continue to cook over low heat until the ingredients are blended.
Add the mix to the cooked macaroni.
Serving Suggestion
Sprinkle Parmesan cheese on top.
Collard Tahini Pasta is delicious with the following:
Spread a layer of minced garlic--the kind that is canned in a jar-- onto a baking sheet. Bake at 275 degrees until the garlic is brown and crisp.
Spread the garlic onto small serving plates, one for each person. Sprinkle some herbal seasonings over the garlic. Cover the garlic and seasonings with
extra avirgin olive oil.
Serve with sliced and heated crusty rolls to dip into the olive oil.
Collard Tahini Pasta Casserole (1)
Whisk some eggs and milk. Stir it into the leftover Collard Tahini Pasta. (The leftover pasta will need some moisture.) Spoon the mixture into a caseserole dish that has been coated with cooking spray. Top the casserole with chopped onions, grated cheese, and croutons.
Bake at 350 degrees until the mixture bubbles.
Collard Tahini Pasta Casserole (2)
Stir cream of mushroom soup into the leftover Collard Tahini Pasta. (The leftover pasta will need some moisture.) Spoon the mixture into a caseserole dish that has been coated with cooking spray. Top the casserole with chopped onions, grated cheese, and croutons.
Bake at 350 degrees until the mixture bubbles.
