2007-12-10T22:45:08-08:00
6585
4152
5559
1
2007-12-10T22:45:08-08:00
2007-12-10T22:45:08-08:00
<p>Fresh and hot is best in dates and in dinner. This is one dinner you can also serve at room temperature.</p><p> </p><p>This recipe is completely meat-free yet satisfying enough for
omnivores. You could boost the protein by adding meat, but you won't
miss it. The ingredients are often on hand (or should be) and with very
little forethought, you’ve got an intensely flavored pasta. And dinner on the table in Rachel Ray time.</p><p> </p><p style="font-weight: bold;">Ingredients - probably on hand: </p><p>
</p><ul><li><div class="MsoNormal">1/3 C slivered almonds, toasted</div></li><li><div class="MsoNormal">6 oz can of good tomato paste, or sun-dried tomatoes </div></li><li><div class="MsoNormal">¼ C minced <em>fresh</em> parsley (flat leaf, Italian)</div></li><li><div class="MsoNormal">¼ C finely chopped <em>fresh</em> basil (you may substitute 2 tsp dried)</div></li><li><div class="MsoNormal">½ C olive oil </div></li><li><div class="MsoNormal">½ C grated Parmigiano-Reggiano</div></li><li><div class="MsoNormal">2 garlic cloves, minced or crushed<br></div></li><li><div class="MsoNormal">½ tsp salt</div></li><li><div class="MsoNormal">Freshly ground black pepper</div></li></ul><p> </p><p style="font-weight: bold;">Ingredients you may need to pick up: </p><p>
</p><ul><li><div class="MsoNormal">Fresh parsley, basil</div></li><li><div class="MsoNormal">Pasta</div></li><li><div class="MsoNormal">Parmigiano-reggiano</div></li></ul><p> </p><p><strong>Steps</strong>:</p><p>
</p><ol><li><div class="MsoNormal">Put a large pot of water on for the pasta. Farfalle (bowties) or gemelli (twists) or orichiette (little ears) work best for this. </div></li><li><div class="MsoNormal">Toast
the almonds in the oven and watch carefully, they’ll only need to be
golden when you take them out. Remove them from the pan immediately. Remember when toasting nuts, if you can smell them, it's too late, they're burnt.<br> </div></li><li><div class="MsoNormal">Combine
all ingredients but the pasta in a large bowl. This can be done ahead
of time, warmed to room temp while the pasta water boils.</div></li><li><div class="MsoNormal">Cook
the pasta, add about 2 TBSP of the pasta cooking water to the pesto to
thin it out before you drain it all away, then combine the cooked pasta
with the tomato pesto.</div></li></ol><p> </p><p style="font-weight: bold;">Tips:</p><p>
</p><ul><li><div><strong>Parmigiano-Reggiano</strong> is far superior to
the “parmesan” in the green can. Buy a hunk and grate it as needed. I
use a mix of Parmigiano-Reggiano and Pecorino Romano for most recipes
calling for “parmesan.”</div></li><li><div><strong>Olive oil</strong> –
extra virgin, first cold pressed is the highest quality. You can spend
a small fortune on really fine olive oils but you need not. Supermarket
brands are passable if you get the best quality available there, EVOO. </div></li><li><div>Keep
pine nuts, almonds, walnuts in the freezer. They’ll last longer and
they’re a great thing to have on hand. A few will make a healthy snack,
they can be added protein for a salad, and you can make a nice batch of
spiced nuts for a terrific holiday hostess gift. Pine nuts can be
purchased much cheaper in Chinese grocerey stores than in regular supermarkets. When toasting nuts, you can toast more
than you need for a single recipe and refrigerate the extra for the
next time.</div></li><li><div>Sun-dried tomatoes work well in this
recipe, too. I prefer dry ones to oil-cured. Simply re-hydrate with
some hot water, drain, and buzz in the blender.</div></li><li><div><strong>Contrast equals interest</strong>.
The key to this simple recipe is the balance between the sharp fresh
garlic, the sweet intense tomato, the fresh herbs and the crunch of the
toasted nuts.</div></li><li><div>Keep items such as fresh parsley on
hand to perk up many dishes. Rinse, spin dry thoroughly in your salad
spinner or by rolling in a clean dry kitchen towel, and keep in the
fridge in a zip bag with a bit of paper towel to absorb moisture.</div></li></ul><p><br></p><p>The <a mce_href="/creations/1564-How-to-Make-Perfect-Pesto/steps/1" href="/creations/1564-How-to-Make-Perfect-Pesto/steps/1">classic <strong>pesto</strong></a>
most of us are familiar with is that made with basil, garlic,
parmigiano-reggiano, olive oil, pine nut combination. The name “Pesto”
comes from <span style="font-style: italic;">“pestare”</span> or "to pound", and was traditionally done in a
mortar and pestle. While basil is fresh in the market, (look for
bunches that have not yet flowered, which can make it bitter) you can
make batches of pesto, and freeze it in ice cube trays. If you’re going
to use it within two weeks or so, you can keep it in the fridge,
covered with a thin layer of oil or plastic wrap. It will discolor
without it, and even a bit with these protective measures.</p><p> </p><p>
</p><p>In France, <strong>pistou</strong>, (like pesto, though without the nuts) is used to flavor soups.</p><p>
</p>
14884
4152
1
6585
1
2007-12-10T23:01:49-08:00