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September 4, 2009

Wildtree In a Pinch

I have to admit, when the summer comes I don't do a whole lot of "real" cooking. We grill and picnic and dine out over the summer, but there's not a whole lot of planned meals around the table. However, lately with the chill in the air, I've been thinking that it's time to get back into a better cooking routine. Of course, life is still crazy with back to school, the boys in their fall baseball league, and a busy work schedule - but that's no excuse. Last night I was reminded why I love Wildtree so much.

7:30 p.m. -- watching the final innings of the baseball game. My friend asked me, "So what are you doing for dinner tonight?" (I know it may seem crazy, but with the boys having to be at the field before 5:00, we just don't think about eating until after the game.)

"Great question," was my response. I knew the cupboard was bare -- and I hadn't given dinner a single thought.

My friend invited us to join her family for pizza after the game, but having just done that the night before (after another game) that idea didn't hold much appeal. Needless to say, we headed home to see what we could pull together.

Lo and behold, Wildtree saved me - within 15 minutes I had made fettuccine with a pesto/Alfredo sauce. Sprinkle with some fresh Parmesan and complimented with a salad and we had not only put together an all-natural meal, but we saved ourselves the $25 we would have spent to eat out. And judging by the fact that there were no leftovers, I'd say it was enjoyed!

This isn't the first time I've made this meal, I actually blogged about it earlier this year -- but let me tell you now how easy it was to make.

Step by Step

Boil water and prepare one pound of fettuccine (or pasta of your choice)

While it's cooking, prepare Wildtree's Alfredo Extraordinaire as follows:

  1. Melt 5 TBS butter (be careful not to brown the butter)
  2. Add 1/2 cup milk (or a combination of milk and half and half)
  3. Whisk in 1/2 C Wildtree Alfredo mix
  4. Reduce heat to simmer -- stir frequently to keep from burning (I actually remove it from the stove altogether)
In a separate bowl prepare Wildtree's Basil Pesto as follows:
  1. Add 1/4 cup warm water to 1/3 cup Basil Pesto blend to hydrate
  2. Add 1/2 cup Grapeseed Oil
  3. Mix well

When pasta is prepared, drain well and rinse, return to pan.

Add pesto and Alfredo -- toss well.

Serve with fresh Parmesan if desired.



Sal said...

Quick, inexpensive AND delicious! Can't go wrong there. Thanks for sharing the recipe!

Chow and Chatter said...

sounds good to me

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