Monday, October 8, 2012

A Notable Day

I saw this poster on Pinterest and felt it fitting since on this day in 1492, the Italian explorer Christopher Columbus reached the New World.  One of his sailors on the Pinta sighted land, an island in the Bahamas after 10 weeks of sailing from Palos Spain. The Santa Maria and Nina were also sailing with this expedition. Columbus was sure he had reached East Asia. Legend has it that Columbus thought the world was round. Columbus was obsessed with finding a western sea route, but he miscalculated the world's size. Columbus led a total of four expeditions to the New World during his lifetime. And over the next century, his discovery made Spain the wealthiest and most powerful nation on the earth. 
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Creamy Spinach and Tortellini
Recipe adapted from Jeanine Alfano Pillsbury Bake-Off book
Cook’s note: There is a spice product called Basil, Garlic and Pine Nut Pesto from Lesley Elizabeth Inc. It is a dried pesto mixture made up of garlic, basil, pine nuts, parsley, salt and black pepper. I added 2 TB. to this entrée. This is the website if you are interested in seeing the product. It is under spices.
Serves 6-8
Ingredients:
  • 1-20 oz. package of mixed cheese tortellini (I used a product from refrigerated section called Buitoni)
  • 1 small onion chopped
  • 1 TB. butter
  • 2-3 garlic cloves
  • ½ box of frozen chopped spinach thawed and squeezed dry in a paper towel
  • 1-1/2 cups grape tomatoes cut in pieces
  • ¼ cup fresh basil leaves or 2 tsp. dried basil
  • 1 TB.  parsley flakes
  • 1/2 pint whipping cream
  • ½ cup Parmesan cheese or Romano cheese
  • 1 cup walnut pieces or ½ cup pine nuts
Directions:
  • Cook tortellini according to package but more on the al dente side
  • Drain in colander and set side
  • In a fry pan cook onion and garlic in butter till limp or soft
  • Add to fry pan spinach squeezed dry, chopped tomatoes and basil and cook 5 minutes
  • Stir in whipping cream and Parmesan cheese-cook till almost comes to boil 
  • To serve add more Parmesan cheese on top

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