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Monthly Archives: March 2016

Pesto Campanelle with roasted/toasted almonds and grated Parm. 


One word….YUM!!! This recipe is not only super easy to make but, also a great recipe for that special vegetarian in your life. Totally satisfying and just a great overall quick dinner that just about everyone will enjoy. I mean what could be better?? Pasta? Pesto? Roasted almonds with lots of fresh, nutty Parmesan cheese? It’s a complete package deal I tell ya!! 

1 lb Dry Campanelle pasta 

4 cups baby kale

1 cup almonds ( 1/2 cup for pesto sauce and 1/2 cup for garnish) 

4 garlic cloves

1 cup freshly grated Parmesan cheese 

2 tablespoons lemon juice 

1 cup olive oil 

1 teaspoon chili flake ( can be omitted) 

1 teaspoon Freshly ground kosher salt and black pepper. 

More freshly grated Parmesan for garnish 

Roast almonds on a small baking sheet in a pre-heated oven for about 10-12 mins. ( just till you can smell the wonderful aroma). Remove 1/2 of your almonds and set aside. Take the other half of your almonds and pulse 3-4 times in a food processor just till almonds are chopped. Once chopped, remove and add to a small bowl, set aside. 
Clean food processor and place back on base. 

Again using your food processor, add kale, grated Parmesan, Garlic cloves, roasted almonds, lemon juice, chili flake and salt and pepper. Pulse till chopped. Stream in olive oil till smooth. Remove lid and taste/adjust for seasoning. Add finished pesto to a large ( pasta) serving bowl. Set aside. 

Fill pasta pot 3/4 to the top with cold water. Bring to boil. Once water comes to rolling boil, salt the water liberally before dropping your pasta into the boiling water. Once pasta is al dente ( firm bite about 8-10 mins) remove about 1 cup of the “pasta liquid” from pot before draining and add liquid to your pesto , drain pasta and add to pesto sauce and fully toss/combine. Serve immediately and garnishing top with freshly grated Parmesan and leftover chopped roasted almonds. 
Serves 4-6 people 
Cooking time/preparation time approx 20-25 mins. 


Chocolate chip cookie dough cannoli’s. 

Who says that you can’t fill a cannoli with anything other than traditional cannoli filling? Not me I tell you. These little shells were a complete blank canvas for me this evening when I got the idea. Don’t get me wrong, I love a great cannoli. I am a cannoli-Holic so filling them with some wonderful and easy cookie dough was just the ticket. The cookie dough recipe requires no “eggs” in the recipe so it’s super easy and totally SAFE to eat and enjoy!! 


12 small cannoli shells ( or 6 large) 

2 cups all purpose flour

1 stick butter ( room temp) 

1 can (14 oz)  sweetened condensed milk

1 tablespoon real maple syrup ( you can use traditional vanilla extract but, I love this substitution) 

1/2 teas salt

1 cup packed brown sugar

1 bag semi sweet chocolate chips


Cream butter, sugar and maple syrup ( or vanilla extract) 

Add in 1 cup of flour at a time while mixing and add salt.

Once flour and salt is combined into mix, pour in canned condense milk and mix till cookie dough is combined 

Once mixture is fully incorporated, fold chocolate chips into mix

Fill a large plastic food storage bag with cookie dough mix and cut the tip of the bag ( about 1/4 inch) to fill your cannoli’s. Fill each cannoli with about 2 tablespoons of filling ( more for larger sized cannoli’s) 

Once cannoli’s  are filled, Drizzle each cannoli with either melted chocolate, ganache or dust some powdered sugar over the top for garnish. 
Prep time: 10 mins

Serves 6-12 peeps