On the Menu Recipe: Taverna Blu’s Garlic Pesto-ccine


8 ounces fettuccine
2 ounces cream
4 ounces pesto
Minced garlic
6 ounces calamari steak

Method: Cook the pasta; sauté with cream, pesto and garlic. Top off with calamari steak, and add a wedge of lemon if desired. Finish with extra pesto on top.

Related posts:

  1. On the Menu recipe: Crepes from Crepes & Corks
  2. Arterra’s Handmade Fettucini (with dried cranberries, applewood bacon, butternut squash and goat cheese alfredo sauce)
  3. on the Menu recipe: Sammy’s Chilled Roast Vegetable Salad (gluten-free)
  4. On the Menu:CALVADOS-POACHED APRICOTS from Chef William Bradley, Addison Restaurant
  5. On the Menu: Beaumont’s Cioppino

Short URL: http://www.lajollalight.com/?p=54731

Posted by Staff on Nov 17, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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