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  2. Whether you spread it over a pizza crust, toss it with pasta or add it to a fun salad dressing, something delicious is definitely in store. Related: Stanley Tucci Just Shared an Easy Brunch Recipe ...

  3. Pasta salad - Wikipedia

    en.wikipedia.org/wiki/Pasta_salad

    Pasta, vinegar or oil or mayonnaise Media: Pasta salad Pasta salad , known in Italian as insalata di pasta or pasta fredda , is a salad dish prepared with one or more types of pasta , almost always chilled or room temperature , and most often tossed in a vinegar , oil or mayonnaise -based dressing.

  4. Pesto and Tomato Grilled Pizza Recipe - AOL

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  5. Pasta with Shrimp and Pistachio Pesto Is The Perfect ...

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    Yields: 6 servings. Prep Time: 20 mins. Total Time: 35 mins. Ingredients. 3 c. packed baby spinach. 1/2 c. fresh parsley. 1/4 c. roasted salted pistachios. 1 tbsp.

  6. Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

    www.aol.com/food/recipes/arugula-pesto-ricotta...

    In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky.

  7. Caprese salad - Wikipedia

    en.wikipedia.org/wiki/Caprese_salad

    Caprese salad (Italian: insalata caprese, Italian: [insaˈlaːta kaˈpreːze;-eːse], or simply caprese) [1] is an Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. It is usually arranged on a plate in restaurant practice.

  8. List of pasta dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_pasta_dishes

    Frogeye salad: United States A type of pasta salad made with acini di pepe pasta, whipped topping and egg yolks Fun shaped pasta United States Pasta noodles extruded in fun shapes such as hearts, stars, or dinosaurs. Giouvetsi: Greece: A baked or stewed meat dish made with either chicken, lamb or beef, orzo or sometimes egg noodles and tomato sauce

  9. Italian cuisine - Wikipedia

    en.wikipedia.org/wiki/Italian_cuisine

    Ligurian pastas include corzetti, typically stamped with traditional designs, from the Polcevera Valley; pansoti, a triangular shaped ravioli filled with vegetables; piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto sauce; trenette, made from whole wheat flour cut into long strips and served with ...

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