Creating a Unique, yet Sophisticated Table Setting

A Table Setting for Two

Penne Pasta with Pesto and Richotta Cheese: My How To

Pesto:

This pesto is really easy to make. I used 1/2 c. Basil--more if desired. 1/2 c. Parsley--more if desired. 1 Tbsp. Parmeasan Cheese--I don't use very much Parmeasan because I'm not a fan of the flavor or texture. 2+ Tsp. Minced Garlic. 1/4 c. water--the recipe didn't call for water, but I felt as though it needed something to bind to.

The ingredients.

I also added about 1 Tbsp. Olive Oil--just as a personal choice.

The finished pesto.

Ditto.

 The Dish:

For the Penne Pasta recipe the pesto has to be combined with the Richotta Cheese.

I just eye-balled it. This is about 2 c. of Richotta Cheese.

Mix the pesto and Richotta cheese together and set aside in the fridge until you are ready to use.

Chop--fine or chunky (depending on how you like it) your yellow onion. When I made this I used a sweet onion.

You will need about 1 cup. It comes to be about 1/2 the onion, give or take.

Saute in a large saucepan: your onion, about 1 Tbsp. mince garlic--give or take, and olive oil. Use just enough olive oil to keep the onion and garlic from sticking to the pan.

Next you'll need to add about 1 1/2 cans of tomatoes (14.5 oz each)--diced (I use petite diced). Season your mixture with the seasoning that you choose. I used a VERY small amount of salt (about 1 Tsp.), about 3/4 of a Tbsp. of pepper, and about 1 1/2 Tbsp. of Oregano. 

Add to the skillet and combine.

Make sure that the spices and tomatoes are evenly distributed.

Season your noodle water with salt--amount to your desire.

Don't completely cook the pasta, as it will continue to cook in the oven. The pasta should still be slightly tough, but not raw. About 5 minutes on medium--give or take--should get it to the tenderness you will want.

Strain your noodles.

Add the noodles to the tomato mixture in the skillet.

Next you will need Mozerella Cheese and a cheese grater.

Grate the cheese right over the pasta.

Mix thoroughly.

Add the pesto and Richotta chese mixture from the fridge to the pasta in the skillet.

Mix evenly.

Spray an oven safe dish.

Transfer the pasta from the skillet to your dish.

Add a bit more Mozerella cheese over top.

Tada! Penne Pasta with Pesto and Richotta Cheese is completo!

Raspberry Tarts: My How To

Brush or spray your muffin tins with oil. (A generous amount.)

Roll out a store bought pie crust. (Keep refridgerated until use.)

Use a circlular "cutter-outer" that will fit your muffin tins.

Brush the dough with Olive Oil. (I use Light Olive Oil.)

Fill the muffin tray with the cut out pie crusts.

Scoop your favorite jelly/jam into each individual cups.

I use Raspberry Smuckers Jam. I have found that it is very very sweet though. You could also use berries that have been blended up a little bit.

Fill each cup in the tray.

With some of the leftover dough, if you have any, you can cut strips to make lattace work.

Lattace work. I had a lot of extra dough, so I had my sister add little bows.

You could also make closed-top pie minis. You simply cut the same size circle as you did to put in the tray cups. Take a fork and press the edges down carefully using the pronged end. Use a knife to make the "air holes". (In our case, they are fake.) I personally like finishing them this way because they are super cute and they tend to hold up better after coming out of the oven.

Decorate each tart and bake in the oven at 350 until they start to bubble. Do not let them continue to bubble. It should be about 10 minutes, give or take. Keep an eye on them. Take them out and let them cool.

Pick the plates that you would like to use. I am using my grandmother's china.

Layout each tart to see where they fit on the plate.

Ditto.

For a small boost in decoration and taste sprinkle some powdered sugar on each tart.

Ditto.

To make the "Rose Cups": Take the tart off the plate, wipe off the plate (to get the excess powdered sugar off), and place three rose petals. Choose petals that "cup" a little bit.

Place the tart in the center.

Ditto.

Snap off a few leaves and arrange them around the plate to your desire.

Ditto.

Vuala! You have cute little tarts that taste great and look fantastic. These are great for tea parties/luncheon get togethers.