Walnut Pesto Linguine and Homemade Garlic Bread

Garlic Bread:

2 c. warm water

2 packages active dry yeast

2 Tbsp. sugar

6 c. all purpose flour

2 tsp. salt

2 Tbsp. olive oil

2/3 c. basil pesto (found in the pasta isle, also easy to find the recipe online)

6-8 cloves garlic, very thinly sliced

1 1/2 c. shredded mozzarella cheese.

In a medium bowl whick together the water, yeast, and sugar. Let stand about 10 minutes or until foamy.

In a large mixing bowl, combine 5 cups of the flour and the salt. Make a well in the center of the flour mixture and pour the yeast mixture and olive oil into the well. Stir with a wooden spoon until combined. When mixture becomes to difficult to stir, use floured hands to mix. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic.

Shape dough into a ball and place in a large greased bowl, turning once. Cover and let rise in a warm place for 30 minutes or until doubled in size. Punch dough down and divide in half. Cover, let stand 10 minutes.

Lightly grease two large baking sheets. Shape each portion into a ball, tucking edges under. Place on baking sheets, flatten to about 6 inches in diameter. Cover and let rise in a warm place for 30 minutes or until doubled in size.

Preheat oven to 400F and bake for 10 minutes. Cover with foil to prevent overbrowning and bake for another 10-15 minutes or until bread sounds holow when tapped. Cool for atleast 30 minutes.

Preheat broiler. With a long serrated knife, split each loaf in half horizontally. Brush cut side of each bread round evenly with pesto. Top each round evenly with garlic slices and cheese. Place on bakinf sheets and broil for 2-3 minutes 4-5 inches from heat. Serve immediately. Makes 8 servings per round.

135 cal, 6g total fat (1g sat), 4 mg chol, 219mg sodium, 0g fiber, 4g pro - Per Bread Round

Walnut Pesto Linguine:

60 small or 30 large fresh basil leaves ( 1 1/2 c. lightly packed)

6 Tbsp. extra virgin olive oil

2 cloves garlic, halved

1 lb. dried lingiune

1 1/2 c. chopped walnuts

2 Tbsp. extra virgin olive oil

Salt

Ground Black Pepper

1 1/2 c. grated Parmigiano-Reggiano cheese

For pesto, in a blender, combine basil, 6 Tbsp. oil, and the garlic. Cover and blend until creamy paste forms. Set aside.

In large pot bring 6 quarts water and 2 Tbsp. salt to a boil. Add pasta and cook accordingly.

In a very large skillet cook and stir walnuts in 2 Tbsp. hot olive oil over medium heat for 2 minutes. Season with salt and pepper; turn off heat and carefully add 1 c. of the pasta cooking water.

Drain the pasta, add the the walnut mixture. Stir well; heat through. Turn of heat and add pesto, tossing well until pasta is caoted. Add cheese and toss well. Makes 6-8 servings.

732 cal, 45g total fat (8g sat.), 16mg chol., 526 mg sodium, 62g carb, 4g fiber, 23g pro. - Per serving.