Tuesday, August 18, 2009

Pesto Deconstructed



I will say that the measurements in this are approximate. I didn’t measure. I will also say this is one of my favorite dishes of late. Plus it is fast and easy. Score!


½ lb penne
¼ c. olive oil
2 cloves garlic grated
¼ toasted pine nuts
½ c. grated parmesan
Salt and pepper
1/3 c. ribboned or torn basil

Start pasta.

Grate the garlic in a skillet (I use my handy dandy micro-plane, you want it to be a paste for maximum garlic goodness, if you don’t have a micro-plane use more garlic). Put oil in skillet and warm. Meanwhile grate parmesan and add some salt and pepper to the cheese and set aside. One garlic and oil are warm (about a minute to two on medium low) add pine nuts and stir, warm for another minute and turn off.

Once pasta is done, drain, give a little rinse with cold water (but not too much you want the pasta to stay fairly hot for the next step). Put pasta in a bowl and add the basil, oil and cheese, toss and serve. Yummy.

8 comments:

girlichef said...

I love meals like this...simple yet so full of flavor. YUmMy!

Chris said...

Interesting spin on the pesto. One of the reasons I don't make it more often than I do is having to break out the processor or blender.

Reeni♥ said...

I love this! So fresh, easy and delicious! It's good to hear from you - hope your enjoying your summer.

betty said...

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Cate said...

mmmmm. i love a good pesto pasta. nice to see you back here, vanessa.

Donna-FFW said...

Fast and easy is always a winner in my book.. sounds delish!

pjpink said...

Yummy yummy! I would also suggest that you try this with arugula. Victory Farm at the South of the James Market has carried the leafy green for the past couple of weeks.

zerrin said...

I always look for new ways for pasta, which is one of our favorite. There iis so much flavor in this pasta. YUMMY! I love everything with garlic, but this will be my first try in a pasta. Thank you for the idea!