12 oz. arugula with stems removed
2 garlic cloves, cracked and peeled
1/2 cup extra virgin olive oil
1/2 cup walnut pieces, toasted
1/4 teaspoon grated nutmeg
Salt and pepper to taste
1/2 cup Parmesan cheese, grated
1 lb. gluten-free Penne pasta
- In a small saucepan, over medium heat, cook garlic cloves in olive oil for five minutes. Remove from stove and set aside to cool slightly.
- Fill food processor with arugula (loosely packed). Add walnuts, garlic, nutmeg, salt and pepper, and one-half of the warm oil. Once lid is in place, pulse until you grind enough to get a smooth paste. Stir in the remaining oil and Parmesan cheese. Spoon the pesto into the bottom of a pasta serving bowl.
- Cook pasta according to product instructions. Drain. Pour cooked pasta over the pesto. Add 1/2 ladle of pasta water, and stir pasta together with pesto. Serve warm.
Betty Crocker GF Bisquick Garlic Biscuits
http://www.bettycrocker.com/recipes/cheese-garlic-biscuits-gluten-free/781e1a42-c051-4ab9-bd5e-ac38c7588bc0?sr=2&st=7#/?term=gluten+free+biscuits&pi=1&mr=20
2 cups gluten-free Bisquick
1/4 teaspoon garlic powder
2/3 cup cold milk
1/4 cup cold butter
1/2 cup shredded cheddar cheese
3 eggs
Garlic Butter Topping
1/4 cup butter, melted
1/4 teaspoon garlic powder
- Preheat oven to 425 degrees. Mix Bisquik and 1/4 tsp. garlic powder, whisking together to blend. Add butter; use a pastry blender or strong fork to blend until mixed to crumb-stage. Add milk and eggs; mix. Add cheese; mix.
- Drop by large spoonfuls onto an ungreased baking sheet. (The original BC recipe says you'll get 10 biscuits, but I can easily get 12 biscuits from this recipe.)
- Bake for 10-12 minutes until golden brown. While the biscuits are baking, melt the topping butter and mix with 1/4 tsp. garlic powder. Brush the topping over the biscuits as soon as you take them from the oven. Serve warm.
