"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

PESTO-PASTA STUFFED TOMATOES Recipe

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This recipe for PESTO-PASTA STUFFED TOMATOES, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces uncooked orzo pasta
4 large tomatoes
1 cup loosely packed fresh basil
1 clove garlic, minced
3 Tbsp mayonaisse
1 Tbsp milk
1/4 tsp black pepper
1 cup shredded zucchini
4 tsp grated Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions, omitting salt. Drain and rinse and set aside.
Cut tops from tomatoes. Scoop out and discard all but 1/2 cup of tomato pulp. Chop reserved pulp and add to the cooked pasta. Place tomatoes upside down on paper towels for 5 minutes, to drain.
Place basil and garlic in blender or food processor. Process until finely chopped. Add mayo, milk and black pepper. Process until mixture is smooth.
Combine the pasta mixture, the basil mixture and the zucchini, tossing to coat evenly.
Place the tomatoes, right side up, in an 8" baking dish. Divide the mixture evenly among the four tomatoes, mounding slightly. Sprinkle with grated parmesan. Bake in a pre-heated 350 oven for 10 to 15 minutes, untill heated through.

Number Of Servings:
Number Of Servings:
four

 

 

 

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