by Joan Mccord

Created on: August 28, 2008   Last Updated: December 24, 2008

An antipasto, opulent and appetizing, followed by an array of tempting pastas, is a meal your guests will savor as they return to the buffet time and again.

Make an antipasto of many small items in as many different colors, shapes, and textures as you can find. A trip to the supermarket yields countless delicious tidbits to spark the appetite. A trip to an Italian grocery is likely to yield more authentic flavors and ideas. Greek markets and gourmet food shops are also excellent sources.

An antipasto might contain all of the following, in addition to your personal favorites:

* If you have time, marinate your own mushrooms, roasted eggplant, artichoke hearts, and roasted peppers.

* As many varieties green and ripe olives as you wish

* Pepper strips, cherry peppers, hot peppers, whole sweet peppers

* Chickpeas (ceci) in vinaigrette

* Cured meats like: Pepperoni - hot and sweet, big and small, pepperonicini, prosciutto, soppressata, and the salamis

* Mozzarella, provolone, and all the Italian cheeses

Your display must be bountiful. Everything is bite-sized: Sliced meats rolled into cornucopias, large vegetables cut into strips, and cheeses julienned and rolled. Since your arrangement is random and not arranged into neat rows, the presentation will remain beautiful even as it dwindles.

THE PASTA

Heaping bowls of pasta, all to be tasted by your guests as they serve themselves, make this a dinner party not quickly forgotten for its delicious food and easy conversation.

EGG SPAGHETTI WITH PESTO

16 to 20 servings as part of a buffet

Ingredients:

4 pounds purchased egg spaghetti

2 cups pesto

1 pound pine nuts

Olive oil

Grated cheese

Fresh basil

Method:

* Lightly dress cooked spaghetti with olive oil, and place in a large serving bowl (it can be hot or cold).

* Toss with pesto, pine nuts, and cheese as needed. Season with salt and pepper, additional oil, and more cheese, if desired.

* Garnish with lots of fresh basil.

PESTO

When the ingredients are chopped on a wooden board with a sharp knife, the flavor and texture are similar to those of the original, but this version, made in the food processor, is simple and allows you to quickly move forward with your party preparations.

Ingredients:

1 cup pine nuts

4 cloves garlic

1 tsp coarse salt

1 tsp coarsely ground black pepper

3 to 4 cups fresh basil leaves

1 pound freshly grated Pecorino or Romano cheese

1 to 2 cups nice olive oil

Method:

To make by hand:

Chop nuts and garlic with salt and pepper until fine. Add basil, chopping until very fine. Put into bowl,

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