Pesto Milanese with Spaghetti
PESTO MILANESE WITH SPAGHETTI
Cook spaghetti according to package directions; drain and keep warm. In a food processor, roughly pulse together 2 parts chopped Kalamata olives, 1 part drained capers, 1 part toasted pumpkin seeds, 1 part chopped fresh Italian parsley, a pinch of crushed red pepper flakes and the zest of 1 lemon. Move to a large serving bowl and whisk in roughly 2 parts Kowalski’s Extra Virgin Olive Oil; add pasta and toss to coat. Sprinkle generously with Parmesan cheese and garnish with lemon wedges.
OVEN BAKED HALIBUT
Drizzle 4 (6 oz.) fresh halibut steaks with olive oil and season lightly with kosher salt and coarse ground black pepper. Bake about 15 minutes in a preheated 450° oven until done. Serve on a bed of sauced pasta. A variety of fresh fish selections is available every day in the Seafood Department.
LAZZARONI AMARETTI COOKIES
Look for these yummy Italian imports in the Snack Foods Section, available seasonally.
ITALIAN MINERAL WATER
San Pellegrino Water is an authentic way to wash down this Italian-inspired feast.