Pecan Pesto Shrimp Primavera

Chock full of veggies and loaded with herby flavorful pesto, this dish is nourishing yet light at the same time. It won accolades at our son's home as 'California Healthy'!

Pesto:

3/4 cup pecans

3.5 oz fresh basil leaves

3 cloves garlic, peeled

1/3 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

Juice 1/2 lemon

1 red bell pepper, sliced

1 zucchini, sliced half moon

1 yellow summer squash, sliced half moon

1 bag snow peas

1 bunch asparagus

1 broccoli crown

1 lb favorite pasta shape, I used Lumaconi

1-1/2 lb peeled, deveined large shrimp, 20-24/lb

1 pint grape tomatoes, halved lengthwise

Parmesan cheese for garnish

Cut stems from broccoli into bite sized pieces and set aside. Cut crown into small flowerets. Set aside flowerets in a bowl.

If asparagus is large, trim an inch off the end and then peel the lower half of each stalk. Cut the lower half of each stalk into 3/4-inch pieces and set aside with broccoli stems. Set aside the asparagus tips with the broccoli flowerets.

Pesto:

Toast the pecans in a dry pan for about 3-5 minutes, stirring often so they do not burn. Coarsely chop the pecans and tip into a small food processor with the garlic. Pulse to form a fine meal, but not a paste. Add the basil, cheese, oil, and basil. Process until you have a smooth pesto, scraping the processor down every once in a while.

Bring a large pot of water to a boil with about a tablespoon of kosher salt for the pasta.

Sauté the pepper, broccoli stalks, peeled asparagus stalk bottoms and snow peas in a large skillet in a dash of olive oil and butter. Cook for only about five minutes so everything remains crisp tender. Remove veggies to a bowl.

In same pan, add the squashes and just a slight dash olive oil. Sauté over medium high heat for another 5 minutes, stirring every minute or so. You want to brown the outer edges of the squashes, but not soften them much at all. Remove squashes to bowl with other veggies.

Cook pasta in the boiling water until just about a minute or so be for al dente. Add the broccoli crowns and asparagus tips. Cook for about 30-45 seconds. Now add the shrimp and cook about another 30-45 seconds, or until just about pink. Don’t overcook the shrimp; they will continue to cook as you drain and sauce the pasta.

Reserve 1/2 cup pasta cooking water and drain in a colander. Return pasta mixture to the pot and add the reserved veggies, tomatoes and the pesto. Toss gently to mix well. Add only enough pasta cooking water to achieve a bright glaze.

Serve garnished with Parmesan cheese. Serves 4.

Comments

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 oven to 375F.

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 and cook 2-3 minutes. Season to taste with c

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog