Asparagus and Prosciutto Pasta with Ricotta Mint Pesto

For the bread crumbs:
1/2 c. fresh bread crumbs
2 tsp. olive oil
1 tsp. lemon zest, minced

For the pesto:
1 c. fresh mint, packed
1 c. whole milk ricotta cheese
1/4 c. olive oil
3 T. lemon juice
1/3 c. Parmesan, grated
2 T. pine nuts, toasted

For the pasta:
1/2 lb. prosciutto or bacon, diced
1 T. olive oil
1 lb. fresh asparagus, stems trimmed, cut into 3 inch pieces
1/4 c. dry white wine
1 lb. campanelle pasta

Directions:
Toast crumbs in 2 t. oil in a nonstick skillet over med. heat until browned, 2-3 minutes. Remove from heat and stir in zest, salt, and pepper flakes; set aside.
Process mint, ricotta, 1/4 c. oil, lemon juice, Parmesan, pine nuts, salt and black pepper for the pesto in a food processor; set aside.
Saute prosciutto in 1 T. oil in a skillet until crisp, 3-4 minutes. Remove to a paper-towel-lined plate; set aside.
Bring a large pot of salted water to a boil. Add the asparagus and boil 2-3 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain.
Saute asparagus in same skillet used for the prosciutto, 5 minutes. Deglaze pan with wine and reduce until evaporated; set aside.
Cook pasta according to package directions in same water used to boil the asparagus. Reserve 1/2 c. pasta water, then drain. Combine pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl. Top pasta with asparagus, prosciutto, and bread crumb mixture.

Makes 8 cups. Total time 30 minutes.

Verdict:
I changed a couple things about this recipe. First off I used bacon instead of prosciutto. Then I also left out the pine nuts out of the pesto. Pine nuts are just so expensive I couldn't bring myself to buy them. With those changes I still think that it tasted great. I really liked that this was fresh and easy to make. Blake liked it OK. He is not the biggest fan of most herbs so take that with a grain of salt. I am also sure he would have been a bigger fan if it had chicken in it. That is just how he rolls.

Salami Panini With Giardiniera Pesto

Ingredients:
1 c. bottled giardiniera (pickled vegetable mixture)
1/4 c. pepperoncini peppers
1/4 c. kalamata olives, pitted
1 T. pesto
4 kaiser or hamburger buns
8 oz. genoa salami
1 c. fontina cheese, shredded

Directions:
Preheat oven to 450 or panini grill according to manufacturer's instructions.
Combine giardiniera, pepperoncini, olives, and pesto in a food processor; pulse until minced.
Tear a small amount of bread from the top half of each bun. Fill each bun cavity with 1/4 c. of the giardiniera mixture.
Divide salami evenly among the bottom of the buns. Top each with 1/4 c. fontina. Place top bun on top of fontina.
Grill sandwiches in a panini maker or on a cookie sheet coated with nonstick spray. Cook until fontina is melted, about 5-8 minutes.

Makes 4 sandwiches. Total time 20 minutes.

Verdict:
Blake and I went back and forth about buying the Griddler from Costco. We decided not to. But then I wished I had had it for these sandwiches. Oh well. Cookie sheet work well. When you are baking them in the oven use one baking sheet on top one on the bottom. Half way through cooking press down on the top baking sheet to press the sandwich together. When I made these I didn't use fontina. I used provolone instead. I couldn't find fontina. They were still good but I have had one that is similar that I liked better.

Salmon With Pesto Butter

Ingredients:
1 fillet of salmon
1/4 c. pesto
6 T. butter, cut into slices
2 t. dried or fresh dill
2 t. dried parsley flakes
squirt of lemon juice
salt and pepper
optional ingredients:
fresh sliced lemons, onion cut in to wedges

Directions:
Preheat oven to 400.
Season salmon with salt and pepper.
Spread pesto over salmon and place butter evenly on top.
Sprinkle dill and basil and squirt with lemon juice. If using lemon slices or onion place those on top too.
Make a foil packet and place fish in. Seal foil packet and place on cookie sheet.
Cook until fish flakes easily with fork.

Total time 45 min.

Verdict:
When I was working in the Costco deli we used to make this. This is really the only way that we eat salmon at our house. We love it.