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Note: The pesto sauce can be refrigerated for up to one week.
It can be frozen for a longer shelf life.
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Pat Bruno's version of mac 'n' cheese: Italian style. He uses cavatappi pasta instead of elbow macaroni, and a combination of cheeses instead of the usual sharp cheddar. The all-important classic flavor kicks - dry mustard and cayenne - are still included
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4 servings, but can be done in individual portions.
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NOTE: This recipe makes 48 servings.
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The dominant flavor of olives and olive oil always signifies a dish peculiar to southern Italy. Serve this delicious pasta dish hot or cold (as in a cold pasta salad). The sauce should be of coarse texture, so do not process it too much.
Makes 4 servings as a pasta course (scale up in direct proportion)
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Courtesy of Mark Sciortino, chef/owner, Marco's Italian Restaurant.
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COOK'S NOTE: You can scale up the gnocchi recipe in direct proportion and make a batch to use that day or freeze for later use.
In service, you can boil the gnocchi ahead if necessary and hold. Finish off each portion in the prepared cream sauce.
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