Two Simple Pastas

Pesto Mixture

• 1 tablespoon parsley
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cyanne pepper (optional)
• 1/4 cup parmesan cheese
• 1/2 stick butter or margarine

Cajun Mixture

• 1 tablespoon parsley
• 1 tablespoon cajun seasoning (I use Joe's Stuff)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup parmesan cheese
• 1/2 stick butter or margarine
• 1/4 cup parmesan cheese

In a saucepan, over very low heat, melt and mix together all ingredients except the parmesan cheese.

I use the mixtures above with 8 ounces (before cooking) of "Linguine Fini" or "Fettucini" pasta. Coarser pastas like these allow more surface for the sauce mix to stick to. (Thin spaghetti is OK, but you'll find much of your sauce at the bottom of the bowl.)

Only one rule when cooking pasta: Follow the instructions on the box. A minute or two of under- or over-cooking will make for a spongy mass of a pasty mess!

I cook the Linguini Fini for exactly 7 minutes in rapidly boiling water. More water in the pot, less starchy pasta. I suggest a pasta pot.

Cook the pasta, drain completely (don't rinse), and pour into a serving bowl. Pour the Pesto or Cajun mix over the pasta, add the parmesan cheese and mix until all the pasta is coated.

Serve and enjoy.