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Posts Tagged ‘Pesto’

I just knew this recipe would be a winner the minute I read the title.  I mean, what’s not to love?  Lots of yummie green veggies with pasta and shrimp.  And best of all, it was very simple to convert to be a dairy-free recipe.

Adapted from Gimme Some Oven!

INGREDIENTS
1lb. Asparagus spears
3 handfuls baby spinach leaves
1/2C. Soy Parmesan cheese, plus more for topping
1C. Pine nuts (did not use)
1/4C. Olive oil, plus 1T. for cooking the shrimp
Juice of 1/2 Lemon
1lb. Pasta
1lb. Raw shrimp, deveined and peeled
1t. Garlic powder
Kosher salt
Black pepper
2-3T. Blackening spice

DIRECTIONS
Preheat oven to 400 degrees.  Cut the rough ends off of the asparagus spears and then cut the remaining spear into 3 pieces.  Place on a baking sheet and drizzle with olive oil then sprinkle with kosher salt, garlic powder and pepper.  Toss to coat and bake 10-12 minutes.

When cooked, set aside the pretty asparagus tips and keep warm.  The bottoms will be pureed for the pesto.

Meanwhile, bring a pot of water to a boil and cook pasta according to package directions.

If using, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.  Remove and set aside.

Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice, salt, and black pepper and continue pureeing until mixed.  Set aside.

In a medium-sized skillet, heat 1T. olive oil over medium-high heat.  Add in the shrimp, and immediately sprinkle with blackening powder.  Stir until it is mixed in, and then continue stirring occasionally until the shrimp are pink and just cooked.  Remove to a small bowl and set aside.

After draining the cooked pasta, toss immediately with the asparagus pesto.  Add in the shrimp and asparagus tips, and stir briefly until well mixed.

Serve sprinkled with the remaining pine nuts (if using) and some extra Parmesan.

Husband Rating – 4 out of 5 – “YUM!  This is delicious!”

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Usually, when I browse through my monthly Bon Appetit magazine, I pull out multiple recipes I want to try.  This month…not so much…but I did find one that looked very tasty.

It was suggested that this pasta dish be served as an appetizer, but it looked hearty enough for a main dish so we decided it would make a great Sunday dinner.  And, we were right!  It was very very tasty!

Usually in a recipe like this, I admit, I cheat and use frozen corn.  But, there was some great-looking corn at the farmer’s market this weekend so I decided to go with fresh.  It’s totally worth it!  If you have access to fresh corn, use that.  You won’t regret it.


INGREDIENTS

4 Bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4C. Fresh corn kernels (cut from about 6 large ears)
2 Garlic cloves, minced
1 1/4t. Kosher salt
3/4t. Freshly ground black pepper
1/2C. Freshly grated Parmesan cheese plus additional for serving
1/3C. Pine nuts, toasted
1/3C. Extra-virgin olive oil
8oz. Tagliatelle
3/4C. Coarsely torn fresh basil leaves, divided

DIRECTIONS
Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often.  Using slotted spoon, transfer to paper towels to drain.  Pour off all but 1T. drippings from skillet.

Add corn, garlic, 1 1/4t. salt, and 3/4t. pepper to drippings in skillet.  Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes.  Transfer 1 1/2 cups corn kernels to small bowl and reserve.  Scrape remaining corn mixture into processor.  Add 1/2C. Parmesan and pine nuts.  With machine running, add olive oil through feed tube and blend until pesto is almost smooth.  Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain, reserving 1 1/2C. pasta cooking liquid.  Return pasta to pot.  Add corn pesto, reserved corn kernels, and 1/2C. basil leaves.  Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes.  Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl.  Sprinkle with remaining 1/4 cup basil leaves and reserved bacon.  Serve pasta, passing additional grated Parmesan.

Husband Rating – 4.5 out of 5 – Really tasty!  Could have used more bacon, though.

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Salmon Pesto Pasta

It has come to my attention by some of my loyal readers – ok, just one crazy pesto-obsessed reader/friend – that there is a lack of pesto in my blog.  Well, Aaron…this one is for you!

I’ve been wanting to make salmon pasta for a while now and got a wicked craving for it today.  Bridget at The Way The Cookie Crumbles shared this wonderful recipe with me and I can’t thank her enough.  It was very tasty!

My only two modifications were to eliminate the pine nuts from the pesto (I just don’t care for them) and I used plain soy milk instead of evaporated milk.

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INGREDEINTS
8oz. Pasta (I used angel hair)
12oz. Salmon
Salt and Pepper
1t. Grated lemon zest
1T. Olive oil
1. Lemon juice
5oz. Evaporated milk (I just use pasta water)
½C. Pesto (recipe follows)
Grated Parmesan, for serving

DIRECTIONS
Bring a large pot of water to a boil and cook pasta according to package directions.  Drain and pour evaporated milk into pot to warm and add cooked pasta to the pot.

Adjust oven rack to upper position and heat broiler on low. Line a baking sheet or pan with aluminum foil. Season salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces.

Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with Parmesan.


Pesto

INGREDIENTS
1/4C. Pine nuts, toasted
5 Cloves garlic, unpeeled
2C. Fresh basil leaves, rinsed thoroughly
2T. Fresh parsley leaves, Italian (optional)
1/4C. Extra-virgin olive oil
Pinch table salt
1/4C. Grated Parmesan cheese

DIRECTIONS
Toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor.

Add the unpeeled garlic to empty skillet and toast until, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to food processor.

Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.

Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl with flexible spatula.

Transfer mixture to small bowl, stir in cheese(s) and adjust salt.

Husband Rating – 4 out of 5 – “Mmmm…this salmon was awesome!”

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