This is one of Ava and my favorites, I like to add grilled shrimp.
Ingredients:
Cavatappi Pasta - 1/2 pack
Roma Tomato - 1
Heavy whipping Cream - 1 1/2 tbsp
Olive Oil - 1 tbsp
Parmesan Cheese - 1 tbsp Shredded
sliced sauteed mushrooms
white wine
2 TBSP or more, Basil Pesto (see my blog, under pasta)
While you are making the pesto cook the pasta according to the instructions on the pack. When the pasta is almost done, heat a separate deep saute pan and pour 1 tbsp of olive oil. Add the tomatoes and saute for 3 to 4 minutes. Add the pesto (at least 2 tbsp - you can add more if you like) and slowly stir in the the drained pasta . After 1 minute add in the heavy whipping cream. Let the liquid reduce in the pan for about 1 to 2 minutes. Remove from heat. Serve immediately. Top with grated Parmesan cheese.
The original recipe also calls for sliced sauteed mushrooms and white wine. Add sauteed mushrooms along with the tomato and then add 1-2 tbsp of any good Italian white wine after you have added the pasta.
For this recipe, I have used Parmigiano Reggiano.Parmigiano Reggiano has a fruity/nutty taste and a slightly gritty texture. This cheese is also way suprerior (in gourmet points) in flavor and taste to the regular American parmesan cheese available in most stores available grated/ shredded.
Tuesday, May 11, 2010
Basil Pesto
FROM: Michael Chiarello's Casual Cooking Cookbook
Ingredients
Serves: Makes about 3/4 cup, enough for 1 pound pasta.
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 tablespoons pine nuts, toasted
1/2 teaspoon minced garlic
Sea salt, preferably Gray salt
Freshly ground black pepper
Pinch of powdered ascorbic acid (vitamin C)
1/4 cup freshly grated Parmesan cheese
Directions
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
Michael's Tips:
I use pure olive oil for pesto so the clear flavor of the herb dominates. If you want to freeze pesto, omit the nuts and cheese.
Pasta with pesto is a good lesson in why Italians so often insist on adding a spoonful of pasta cooking water to pasta sauce. Try it here and you will see how creamy the pesto becomes on the pasta.
If your pesto typically turns army green shortly after you make it, you’ll appreciate the beauty of this version. I blanch the basil briefly to set the color, and I add a pinch of powdered ascorbic acid (vitamin C), which keeps the pesto from oxidizing.
Ingredients
Serves: Makes about 3/4 cup, enough for 1 pound pasta.
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 tablespoons pine nuts, toasted
1/2 teaspoon minced garlic
Sea salt, preferably Gray salt
Freshly ground black pepper
Pinch of powdered ascorbic acid (vitamin C)
1/4 cup freshly grated Parmesan cheese
Directions
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
Michael's Tips:
I use pure olive oil for pesto so the clear flavor of the herb dominates. If you want to freeze pesto, omit the nuts and cheese.
Pasta with pesto is a good lesson in why Italians so often insist on adding a spoonful of pasta cooking water to pasta sauce. Try it here and you will see how creamy the pesto becomes on the pasta.
If your pesto typically turns army green shortly after you make it, you’ll appreciate the beauty of this version. I blanch the basil briefly to set the color, and I add a pinch of powdered ascorbic acid (vitamin C), which keeps the pesto from oxidizing.
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