Fresh Pesto

I've made this one a ton and it is delish! Perfect to have in the refrigerator and put a bit on pasta or even on salad. I don't usually put in the tomatoes since some people don't like them, but it sounds good. It will last for a month or more in the fridge but you can freeze it in cube shapes and have some throughout the year. I have a lot of fresh basil and parsley so it is the best!
6 cloves Garlic
4 cups fresh Basil or 1 cup dried Basil
1 cup fresh Parsley
6 Tbs. raw Nuts (pine almond, hazelnut pumpkin)
1 cup or more of Olive Oil
1/2 tsp. each of Real Salt and Pepper
2 Tbs. sun dried Tomatoes

Combine all ingredients in a food processor (with an S-blade) or in a blender. Blend until smooth.

By, Lora

Penne All' Americiana

from Nicole, courtesy of Sunset Magazine

8 oz. penne pasta
4 oz. pancetta, or good quality bacon, cubed
1 C. chopped onion
1 Tbsp. minced garlic
1 large can (28 oz. ) diced tomatoes
1 tsp. each Kosher salt, freshly ground black pepper
1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain and set aside.

Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.