Pistachio Pesto Pasta and Red Velvet Tiramisu: Get the Recipes
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Recipes in this Video
2 recipes
Ingredients
- ●2 cups cooked pasta (your choice)
- ●1 cup fresh basil leaves
- ●1/2 cup shelled pistachios
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup olive oil
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1In a food processor, combine the basil leaves, pistachios, Parmesan cheese, garlic, salt, and black pepper.
- 2Pulse the mixture until it is finely chopped.
- 3With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- 4Add the lemon juice and pulse a few more times to combine.
- 5In a large bowl, combine the cooked pasta with the pistachio pesto, tossing to coat evenly.
- 6If the pasta seems dry, add a little more olive oil or a splash of pasta cooking water.
- 7Serve immediately, garnished with extra Parmesan cheese and chopped pistachios if desired.
Equipment
food processorlarge bowlmeasuring cupsmeasuring spoons
Ingredients
- ●1 cup mascarpone cheese
- ●1 cup heavy cream
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup brewed coffee, cooled
- ●1/4 cup coffee liqueur (optional)
- ●1 package red velvet cake mix (plus ingredients to prepare)
- ●1/2 cup cocoa powder
- ●1/4 cup chocolate shavings (for garnish)
Instructions
- 1Prepare the red velvet cake according to package instructions and let it cool completely.
- 2In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 3In a shallow dish, mix the brewed coffee and coffee liqueur (if using).
- 4Cut the cooled red velvet cake into small squares or rounds.
- 5Dip each piece of cake into the coffee mixture briefly, ensuring they are soaked but not falling apart.
- 6In a serving dish, layer the soaked red velvet cake pieces, followed by a layer of the mascarpone mixture. Repeat the layers until all ingredients are used, finishing with the mascarpone layer on top.
- 7Sift cocoa powder over the top layer and sprinkle with chocolate shavings for garnish.
- 8Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- 9Serve chilled and enjoy your Red Velvet Tiramisu.
Equipment
mixing bowlshallow dishserving dishwhisksifter
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