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For the Pesto Sauce: Process the basil, garlic, and pine nuts to a smooth paste in a food processor. Add the cheese, salt, and pepper, and pulse to mix well. With the machine running, add the olive oil in a slow stream until

While bringing a pot of water to boil to cook the pasta, add the oil, garlic, and red pepper flakes to a saucepan over medium heat.After 2 minutes, add the carrots, celery and onions. Stir and let cook for 2

Warm the oil and red pepper flakes in a saucepan over medium heat for 1 minute. Add the garlic, stir, and cook for 2 minutes. Stir in the carrots, celery, and onions and cook 2 minutes. Add the thyme and rosemary. Stir and

While bringing a pot of water to boil to cook the ravioli, add the oil and red pepper flakes to a saucepan over medium heat and cook for 1 minute. Add the mushrooms, stir, and cook for 2 minutes. While the mushrooms

Pour the oil in a sauce pan and cook over medium heat until it starts to sizzle. Add the garlic and cook for one minute stirring well. Add the arugula and continue to cook stirring well for two more minutes. Add salt and

Run the watermelon through the food processor or blender until liquefied. Push this mixture through a strainer. You will end up with approximately 2 ½ cups of juice. Pour the watermelon juice in a large sauce pan, add the sugar and

Place the strawberries in a large bowl and add the crème de cassis and mix. Pour in the sugar and stir to incorporate all the ingredients. Let the mixture rest for at least 30 minutes or up to 1 hour