GOLDEN VALLEY, Minn. -- Three of Morrissey Hospitality Companies' popular restaurants want diners to know that when it comes to birthdays, just like with wines, it gets better with age.
Guests who are celebrating their birthdays at St. Paul's Pazzaluna, North Oaks' Tria and Apple Valley's Enjoy! will receive a special birthday present, courtesy of each restaurant's extensive wine list.
Diners who eat at one of these restaurants anytime during the week of their birthdays will be eligible to receive a complimentary bottle of wine, or a credit towards a bottle of wine, equal in price to the birthday diner's new age.
If you can't visit these restaurants on your birthday, try making a rigatoni with walnut-oregano pesto with a tomato basil salsa in the comfort of your own home.
Rigatoni with Walnut-Oregano Pesto with a Tomato Basil Salsa recipe
Fresh oregano leaves 1 cup, lightly packed
Garlic minced ½ oz
Kosher salt 1 tsp
Walnuts (halves & pieces) toasted and coarsely chopped 1 cup
Grated Parmesan 1/2 cup
Olive oil 1/2 cup
Place all ingredients, except olive oil, in a food processor and process, slowly drizzle olive oil until ingredients are coarsely chopped, do not puree
Roma tomatoes 12 oz of cored and diced ½ pieces
Fresh basil julienne cut 1/8 strips 1 tbsp
Extra virgin olive oil 1 fl oz
Balsamic Vinegar- 1 fl oz
Kosher salt 1 tsp
Black pepper ½ tsp
Combine and mix all ingredients together and store refrigerated for one hour.
Rigatoni with walnut-oregano pesto
7 oz of Rigatoni
3 oz of pesto
5 oz of vegeteable or chicken stock
2 oz of tomato basil salsa
Place broth into sauté pan over a medium high heat, bring to a simmer, add rigatoni and reduce liquid by a third, add the pesto, swirl ingredients to blend and incorporate, continue to reduce until a light sauce consistency is achieved, toss to coat pasta in the sauce, mound into a pasta bowl and top with the tomato basil salsa.
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