Cavatappi with Toasted Hazelnut Pesto

Here's a simple, light way to use fresh basil from the garden. Toasted hazelnuts lend a truly nutty flavor to the pesto, and a fine texture to add depth to this vegetarian meal. This pesto is light on basil but still plenty bold with garlic and Parmesan cheese.

Pesto:

1 rounded cup fresh basil leaves (reserve a small sprig for garnish)

2/3 cup good olive oil

1/3 cup hazelnuts

3 cloves garlic

1/4 cup shredded or grated parmesan cheese

1/4 tsp salt

1/2 lb Cavatappi (or other favorite) pasta

Set a pot of water to boil for the pasta. Salt the water generously.

Meanwhile toast the hazelnuts in a dry pan over medium heat for a few minutes, shaking the pan almost constantly. Watch the nuts carefully and toast just until you can smell a nutty aroma. Remove nuts from heat and bring back to room temperature.

Cook the pasta until just al dente. While the pasta cooks, place the nuts in a small food processor and pulse a few times to chop. Add the garlic and basil.

Pulse to pulverize basil. Add the olive oil and salt, and process to make a chunky pesto. Adjust olive oil amount and degree of processing to achieve consistency you like. I prefer the nuts to remain recognizable, but prepare to your taste.

Reserve a half cup of pasta cooking water. Drain the pasta and turn into a large bowl. Add two thirds of the pesto to the pasta and mix well. Transfer to a serving bowl and garnish with a sprig of basil and a dash of crushed red pepper flakes if desired.

Serve pasta with remaining pesto on the side, as well as more shredded Parmesan as desired. Serves 4.

Cook's Note: This goes very well with roasted cauliflower.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog