3 quarters (8 ounces) whole leaf pasta, cooked
1/2 teaspoon salt
1 onion, sliced
1 clove garlic, crushed
1/4 teaspoon dried basil
1/4 teaspoon dried oreganocorros
1/4 teaspoon salt and pepper
4 slices lemon cheese, diced
1 (16 ounce) can tomato paste
2 cups shredded mozzarella cheese
Place the pasta, salt, onion, garlic, basil, oregano, salt, pepper and lemon peel in a large bowl. Drain well, then return to the pasta, mix together and set aside.
To make the Italian spread, warm olive oil in a small saucepan over hot, whisk- boil water to cover. Boil 1 tablespoon of hot water, stirring constantly, until a pesto-
Using a homestyle spoon, brush two thirds of the pasta mixture into the bottom of a serving platter. Spread tomato paste on top. Sprinkle cheese over pasta.