Pasta and Fresh Cilantro Crunchy Stuff |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is such a tasty recipe! If you're looking for something different, here it is! I get compliments on this all the time. There's some work involved but it's so worth it. Ingredients:
4 bunches cilantro leaves |
2 bunches fresh basil, stems removed |
3 cloves garlic |
24 ounces freshly grated parmesan cheese |
1/4 cup olive oil |
salt and pepper, to taste |
2 tablespoons olive oil |
2 tablespoons minced garlic |
2 pounds crimini mushrooms, sliced |
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped |
3 (16 ounce) jars alfredo pasta sauce |
2 (16 ounce) packages fusilli pasta |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the Parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
3. Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool.
4. While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce; cook to warm.
5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff!
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