This is a test recipe.

• 1/2 teaspoon pasta
• 1/2 cup oil
• 1 pack grape tomatoes
• 3 moz balls

This recipe ends here

This unusual pasta from Sardinia is named for its resemblance to lambs. It goes well with the distinctive flavor of chard and other dark greens.
Serves 4 as a main vegetarian dish; 6 as a side dish.

Ingredients:

4 tablespoons Alce Nero Frantoia Extra Virgin Olive Oil
1 large onion, chopped
1 1/2 pounds Swiss chard, stems trimmed, washed, and coarsely chopped
2 cloves garlic, minced
2 tablespoons lemon juice
1 package La Casa Del Grano Is Malloreddus Pasta
1 cup grated Locatelli Pecorino Pepato
Salt for sauce, if desired

Bring a large pot of water with Salti tablets to a boil.
In a deep skillet, heat the olive oil over medium-low and sauté onion until softened.
Increase heat, add chopped chard, lemon juice, and a pinch of salt.
Saute, stirring, until chard is wilted.
Add garlic and cook 1 minute more.
Remove skillet from heat.
Cook Is Malloreddus in boiling water for approximately 12 minutes, checking for al dente after 10 minutes.
Drain pasta, combine with chard and stir in 3/4 cup pecorino pepato.
Serve with additional cheese.

Goni Topi, the retail store manager, has a devoted following for his pestos. This sundried tomato pesto is simple and vibrantly flavored. This recipe makes about 1 1/2 quarts of pesto.

Ingredients:

1 pound Sicilian sundried tomato halves (sold dry in bulk)
2-3 cups Partanna Extra Virgin Olive Oil
5 cloves garlic, peeled
1 cup pine nuts
2 cups grated Parmigiano-Reggiano
2-3 tablespoons fresh mixed herbs (tarragon, chervil, chives) chopped fine or 2-3 teaspoons dried herbs
1/4 teaspoon freshly ground black pepper

In a large container, soak the sundried tomato halves in room temperature water for 15 to 30 minutes to soften. Drain, pat dry with paper towels.

Put tomato halves in a food processor fitted with blade, along with 1 1/2 cup olive oil. Add garlic cloves, and process until smooth, scraping the sides of the bowl, several times.

Add pine nuts, pulsing on and off until nuts are ground. Add cheese, and 1 cup olive oil, and pulse on and off until well-mixed. Add herbs and pepper and pulse to mix.

If pesto seems too dry, especially if it will be used as a pasta sauce, add up to 1/2 cup more olive oil and pulse to combine. This will keep in the refrigerator 1 week; can be frozen.