(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, Tortolini, 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 - stream vegetables - mix into sauce and cream - mix into pasta.
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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 Tortolini, 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 temp. or as a cold salad.
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Vegetables
1 lb. Fresh String Beans
4 oz. Walnut Pesto
2 oz. Cream
Cook beans - toss with Walnut Pesto & cream. Good cold or hot. Can do same with other veggies.

CASA DILISIO - FOR THOSE WHO KNOW THE DIFFERENCE