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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Monday, February 15, 2010

SPAGHETTONI AL PESTO (from Barefoot Contessa Parties!)

SERVES 6

It seems we all got tired of pesto in the seventies and stopped making it altogether. But in the summer, when the basil is growing wild in my garden and the aroma is so fragrant, I can't resist making lots of this pasta pesto. Spaghettoni is available from specialty markets and Williams-Sonoma, but plain spaghetti is also just fine.

Good olive oil
Kosher salt
1 pound spaghettoni, bucatini, or spaghetti
1 to 1 1/2 cups pesto (recipe follows)

Splash some oil in a large pot of salted boiling water and add pasta. Cook the spaghettoni for 10 to 12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with
enough pesto to coat each strand. Taste for seasoning and serve hot or at room temperature.

PESTO

MAKES 4 CUPS

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesta is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

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