Quarantine Cooking pt 2

Today's Menu

Appetizer: Romaine lettuce Salad with Shallot Vinaigrette

Entree: Papperdalle Pasta with Pesto Sauce

Ingredients

Pesto Sauce

400g Basil

1 cup of pistachios

1/2 cup of lemon juice

3 cloves of garlic finely chopped

1 bunch of fresh parsley

100ml olive oil

salt and pepper to taste

Pappardelle Pasta

3 cups of flour

2 eggs

10ml olive oil

Salad with Vinaigrette

500g Romaine lettuce

100g leaf lettuce

5ml white vinegar

50ml olive oil

50ml canola oil

5ml lemon juice

salt and pepper to taste