Adela’s Hawaiian Noodle Recipes

INGREDIENTS

• 1 Packaged Dry Avocado Noodles
• 2 Cups Peeled Shrimp
• 2 cups packed basil leaves (60g)
  
• 1/4 cup pine nuts, toasted (36g)
  
• 1 tablespoon lemon juice (14g)
  
• 3 large cloves garlic (12g-16g)
  
• 1/2 cup @caoliveranch extra-virgin olive oil (104g)
  
• 1/2 cup finely grated Parmessan or
• Parmigiano Reggiano cheese (56g)
  
• 1 teaspoon salt or to taste
  
• 1/4 teaspoon ground black pepper

INSTRUCTIONS

Place basil, pine nuts, lemon juice and garlic in the work bowl of a food processor. Process/pulse until finely chopped, scraping down sides of the work bowl as necessary. With processor running, add the olive oil in a steady stream until all the oil is added. Add the Parmigiano Reggiano, salt and ground black pepper. Process/pulse until thoroughly combined. Transfer to a pint-size mason jar. Add a layer of olive oil on top (about 2 tablespoons) and seal jar. Store pesto sauce in the refrigerator for up to 2 weeks. Yield 280g or 9.88 ounces Basil Pesto. ■ For each 15g Basil Pesto: (79 calories (0.8C, 8F, 1.7P)

USAGE: Placing the pesto sauce in the refrigerator will cause the top layer of oil to solidify. Gently scoop off the oil layer to a small dish and set aside to liquidfy. Scoop out as much pesto as needed. Scrape down sides of jar and even out top layer of pesto. Pour the olive oil back on top of the pesto. Seal jar and place back in the refrigerator.

TOASTING PINE NUTS: Toast pine nuts in a small nonstick skillet over medium heat (5 5 to 4.0 on induction cooktop), tossing frequently until light golden browned, about 8-10 minutes. Alternately, place pine nuts in a pie dish. Toast pine nuts in preheated 300F oven or toaster oven for 8-10 minutes, tossing nuts every 3 minutes. Nuts are done when light golden brown and fragrant. Keep a close eye on the nuts once you start to notice some color; the nuts can burn pretty quickly from that point.

INGREDIENTS

• 2 cups Pre-cooked Kalo Noodles
• 2 oz. butter
• 1 tbsp garlic
• 1/2 cup coconut milk
• 1/4 cup dried taro leaves
• 1 cup alfredo sauce
• 1 cup sliced portobello mushrooms
• Chili Pepper flakes to taste
• 1 cup shrimp
• Parmesan cheese to taste

INSTRUCTIONS

Add the butter and garlic to a pan and brown.  Add the coconut milk and taro leaves to pan then mix. Add shrimp and continue to mix. Add sliced mushrooms and alfredo sauce and continue to mix. Add the cooked kalo noodles and mix. Add salt and chili pepper flakes to taste.   Top with parmesan cheese.

INGREDIENTS

• 8 ounces SimplyNature Organic Spaghetti
• ¼ cup Countryside Creamery unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons Baker’s Corner all-purpose flour
• 1 cup Chef’s Cupboard chicken broth, or more, as needed
• 1 teaspoon Stonemill dried thyme
• ½ teaspoon Stonemill dried basil
• ½ cup Countryside Creamery half and half
• ½ cup freshly grated Priano Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 cups chopped Appleton Farms Spiral Sliced Hickory Smoked Honey Ham
• 1 cup Season’s Choice Frozen Sweet Peas
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.