Notes about Recipes in this book

• Orzo with feta, tomatoes, and dill

  • Rutabaga on August 28, 2016

    This is more or less the same recipe that appears in the Gourmet Today cookbook, except that version replaces dill with parsley and adds pine nuts. Personally, I think dill is far more interesting here than parsley, it works so well with the feta. Basil is another good choice.

• Zucchini, corn, and basil fusilli with bacon

  • nicolepellegrini on July 23, 2020

    A very nice and quick summer pasta dish. While some of the commenters suggested cooking the corn and zucchini in the bacon grease, I figured the pesto would be rich enough - and it definitely was. I made with yellow summer squash and topped with some fresh basil leaves from my garden and used farfalle instead of fusilli.