The following recipes were provided by Christina DiGiacomo, food columnist the University Daily Kansan.

Ziti Pesto with Fresh Roma Tomatoes

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1 pound of ziti pasta
2 cups of part skim ricotta cheese
1/8 teaspoon of nutmeg
5 roma tomatoes, seeded and chopped
1/4 cup of romano cheese

For pesto:
2 packages of fresh basil, de-stemmed
1/4 cup of pine nuts
1/3 cup of romano cheese
1/2 cup of extra virgin olive oil
1 garlic clove
1/2 pint of heavy whipping cream
Salt and pepper to taste.

In a large flat bottomed bowl, puree all pesto ingredients together and set aside.

Cook pasta according to packaged directions. While pasta is cooking, mix nutmeg into the ricotta and season with salt and pepper. In a medium-sized saucepan, add pesto and ricotta, mix and heat on low to medium low, just until the pesto mixture is well warmed.

Drain pasta, place in a large bowl, and toss with pesto mixture. Sprinkle with chopped tomatoes and extra Romano cheese. Makes 8 servings.

Crab Caesar Salad with Homemade Dressing and Croutons

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1 head of romaine lettuce, washed, cut into bite-sized pieces and spun dry
1/2 pound of King Crab Legs, de-shelled
Parmegiano-Reggiano cheese
1/2 round of 2-day-old Italian bread, cut into bite-sized cubes

For Dressing:
2 to 3 garlic cloves
1 tablespoon of dijon mustard
4 anchovy fillets, skinned and packed in olive oil
1 lemon
1 tablespoon of balsamic vinegar
Extra virgin olive oil
Salt and pepper

Place all of the dressing ingredients, except for the olive oil into a food processor and process. Slowly drizzle in the olive oil, while the ingredients are being processed until everything emulsifies or until you have about a cup of dressing.

Preheat oven to 400 degrees. Place greens into a wooden bowl and toss with a handful of the best parmegiano-reggiano cheeses. Place bread on a pan and drizzle with olive oil and sprinkle with salt and pepper. Bake until croutons become semi-hard, about 5 to 7 minutes. Remove from oven and place on paper towels. (This can be done in advance). Add crab meat and croutons to salad mixture and toss. Add dressing to your liking and toss again. Makes 8 servings.

Christina’s Favorite Partito Bruschetta

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1 French bread, sliced
Bruschetta ingredients:
10 kalamata olives, pitted and minced
5 large green olives, pitted and minced
1/3 cup of provolone and fresh mozzarella cheeses, chopped small
1 garlic clove minced
5 ounces of hard salami sausage, chopped small
5 basil leaves, minced
2 tablespoons of romano cheese
2 tablespoons of balsamic vinaigrette
3 tablespoons of extra virgin olive oil

Preheat oven to 350 degrees. Mix bruschetta ingredients into a large bowl and set aside.

Place bread slices onto a pan and drizzle with oil and season with salt and pepper. Bake for about five minutes or until crispy. Serve the sliced bread onto a platter. Next, place a spoon into the bruschetta toppings and place the bowl onto the platter as well, and serve. Makes 16 servings.