Instead of the usual breadsticks, try these simple, flaky batons with your next pasta (or any) meal. The pesto adds a beautiful pop of herb-y/savory flavor while the slightly sour and salty Parmesan cuts through the buttery pastry. OH, and there is a little bacon...A winning combination and they just look so pretty!
I used my own Spinach Walnut Pesto, recipe here, though if you need to buy it- do.
Notes: Puff pastry is Pepperidge Farms.
PESTO PARMESAN TWISTS
Ingredients: 1 sheet thawed puff pastry, 1/3 cup prepared pesto, 1/2 cup grated Parmesan cheese, 2-3 slices cooked bacon-crumbled, 1 beaten egg.
Makes 8 twists.
1. Preheat oven to 400* and line a baking sheet with parchment paper.
2. Roll out pastry sheet on lightly floured surface until the square becomes more of a rectangle. Spread lightly with pesto to the edges.
3. Sprinkle crumbled bacon over followed by Parmesan. Slice into eight strips.
4. Twist each strip by grasping each end and rolling in opposite directions. Place on baking sheet. Any cheese and bacon that falls out during the twisting, just sprinkle over. Brush each twist with beaten egg. Bake for 20-25 minutes or until golden.