Fatty Bear’s Delights

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Pesto! Pesto! September 27, 2008

Filed under: Pasta — fattybear @ 9:02 am
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I have a tendency to eat a lot of pasta which can get pretty boring after a while especially if all you do is keep alternating between canned alfredo and tomato sauce (that’s what happens when you are too tired to cook or have no time) As I contemplated my pasta meal for this week I decided I wanted to shake things up a bit, so we have PESTO! But pesto alone would not be enough, so I did what I do when I get a food inspiration and raided my cabinet and fridge hoping for more inspiration to hit me and it did. I present to you…

ROASTED RED PEPPER, TOASTED WALNUT, FETA PESTO PASTA

INGREDIENTS:

1/2 box fettuccine

1/2 cup walnuts, toasted

1 bell red pepper, chopped, roasted

Feta Crumbles

Pesto sauce (recipe follows)

  1. Make pesto sauce.
  2. Cook pasta according to box instructions.
  3. In the mean time chop pepper into large chunks, it roasts best when the chunks are bigger. Place chunks of peppers on a roasting pan or cookie sheet in a single layer. Use toaster oven or conventional oven and set to broil. Make sure to move the rack closer to the top of the oven. Once you toss the pasta in the pot to cook place peppers in oven. Cook on one side until spots of blackening occur, about 5 minutes. Flip to cook the other side about 3 minutes. Remove from oven and cool until you can handle it to chop into bite size pieces.
  4. Chop walnuts. Place in skillet on medium high heat. The walnuts will darken as they toast be careful not to burn them it doesn’t take much.
  5. Toss cooked pasta and about 1/4 of pesto sauce, just enough to coat the pasta. Sprinkle with feta crumbles, walnuts and pepper.

I would guesstimate 3 servings.

PESTO SAUCE

2 cups basil, wash, dry, destemmed

3 colves garlic, chopped

1/4 pine nuts (pignolia)

3/4 cup grated parmesan cheese

1/2 extra virgin olive oil

salt and pepper to taste

  1. In food processor or blender mix all the ingredients on medium speed until smooth. It’s really that simple!
  2. You can make this in advance. Seal it tightly and save it in your refridgerator for 5 days or freeze for up to a month. Darkening of pesto during storage is normal.
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One Response to “Pesto! Pesto!”

  1. […] start, one way to use a lot of basil at once is to make pesto refer back to my entry Pesto! Pesto! for that particular recipe. You’ll also find another fantastic use for pesto there See, my […]


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