Recipe: Pasta Riso with Parsley Pesto and Mussels
- 1 pound rice pasta
- 4 medium vine ripe tomatoes
- 2 cloves of garlic
- 1 bunch of Italian parsley (leaves only, no stem)
- 1/2 pound cultivated mussels
- 1/2 cup Extra Virgin olive oil
- Salt and pepper to taste
In a sauté pan add the puree roast tomatoes and add the mussel with out the shell.
Puree the parsley into pesto with the garlic, and olive oil. Then add pasta to the sauce then add the parsley pesto and stir for a couple of minutes.
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