MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Penne pasta with almond and sage pesto Ingredients: 1 bag of rigatoni with ridges 10 large sage leaves 1/4 cup of skinless almonds 4 tbsp of olive oil 1 tbsp of butter 1 garlic clove, grated 2 tbsp of heavy whipping cream salt water Directions: Boil salted water for the pasta. Add to a food processor the sage leaves, olive oil and heavy whipping cream. Sautee the garlic in the butter for 3 minutes. Boil the pasta. Strain the pasta and add it to the pan with the butter and garlic. Add the sage, oil and whipping cream from the food processor. Simmer for 3 minutes on a low heat. Add salt to taste. Serves: 4 persons       Pistachio and pear pasta Ingredients: 1 pack of rigatoni pasta 1 stalk of celery, chopped 1 large pear, diced 1 tbsp of vodka 2 tbsp of pistachios, chopped 1/4 cup of gorgonzola 1/2 lemon 2 tbsp of butter 1 tbsp of sugar salt and pepper water Directions: Boil salted water for the pasta. Sautee the celery and pear with the sugar, butter and vodka for 5 minutes. Add the pistachios and simmer for another 3 minutes. Boil the pasta. Strain the pasta and mix it in a large bowl with the pear sauté. Crumble the Gorgonzola cheese over top and squeeze the lemon over top the pasta. Mix well. Serves: 4 persons	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
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