When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this ...

Before you drain the pasta, remove and reserve about 1 cup of the pasta cooking water; we need the starchy water to thin out the pesto to create a sauce. You might not need the full cup, but it ...

These pasta salad recipes, featuring delicious ingredients like cheese, veggies and proteins, are the most popular among ...

The Washington Post s tates that “the first pesto recipe published in a U.S. magazine was in Sunset in 1946,” and the sauce didn’t “catch on” until the ’70s. Suddenly, during the ...

Pesto: You’ll need 1 1/2 to 2 cups of prepared pesto. This can be homemade (try my recipe for homemade pesto without nuts) or ...

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

If making ahead, as with any pasta you’re transforming into a pasta salad, cover for up to 2 hours and toss with a drizzle of olive oil before serving. Serves 4 to 6.

Originally published in F&W's 1998 cookbook "Quick from Scratch One-Dish Meals," this recipe for baked shells in a meaty sauce has become an enduring favorite. Swirling some basil pesto into the ...

This makes about 1 1/4 cups pesto, more than is needed for this recipe. 4. Working in batches, place the pasta in the boiling water and cook just until tender, about 3 minutes.