Pesto Pasta for #SundaySupperPosted on May 20, 2012 | 38 comments
I am very excited to be participating in a new group this week – the #SundaySupper movement! After seeing that some of my favorite bloggers were involved, I was of course intrigued. “Our Mission,” according to founder Isabel “Foodie”, “is to Bring back Sunday Supper Around the Family Table in every home. The Family Table can be anywhere as long as the main ingredient is Love.” Cheers to that!
This week is a wonderful time to begin my involvement - Cristina Ferrare from www.oprah.com/own will be joining #SundaySuper. Five of the participating bloggers were selected to receive a signed copy of her cookbook, A Big Bowl of Love and all recipes for this week have been selected from her cookbook or her website. Since I don’t have her cookbook (but I can’t wait to be back in the States to check it out!) I immediately headed to her website, which is filled with great, easy recipes.
At first glance her pesto recipe seems like a standard pesto: basil, olive oil, pine nuts, and parmesan. But as I took a closer look, I realized that it was actually quite a new take on this traditional pasta sauce. In addition to basil, there’s also parsley. And whereas most pesto recipes blend everything together, Cristina just whizzes together the basil, parsley, garlic, and olive oil, then tosses that with cooked pasta, parmesan, and whole toasted pine nuts. I loved it! I love the added texture that the whole pine nuts add, and the effect is almost like a deconstructed pesto.
- 1 bunch fresh basil
- 1 bunch Italian parsley
- 2 garlic cloves, peeled
- ¾ cup extra-virgin olive oil
- ½ cup pine nuts
- 1 pound pasta
- ½ cup freshly grated Parmesan
- Add the basil, parsley, and garlic to the bowl of a food processor. (You can make the pesto ahead and store in an airtight plastic container or glass jar for 3 to 4 days in the fridge.)
- Pulse until roughly chopped.
- Slowly add the olive oil until blended.
- Put the pine nuts in a small, dry frying pan and toast over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep from burning. Set aside.
- Cook pasta according to package directions until al dente.
- Drain, reserving ½ cup of the pasta water.
- Return the pasta to the pot.
- Add the pesto and mix well. Add ¼ cup of the reserved pasta water.
- Mix in the grated Parmesan and toasted pine nuts.
- Serve immediately or at room temperature.
Here’s what’s on the menu for #SundaySupper this week:
- Tomato Mozzarella Tower with Shallot Bacon Dressing, Chicken Marsala with Angel Hair Pasta and melon Medley with Lemon Sorbet The Primlani Kitchen
- Roasted Beet Wild Arugula with Goat Cheese Salad Sue’s Nutrition Buzz
- Pesto Pasta Katherine Martinelli
- Spaghetti and Meatballs Juanita’s Cocina
- Sea Bass with Soy Glaze and Cucumber Salsa Beetles Kitchen
- Chicken Picatta Over Pasta Family Foodie
- Grilled Orange-Ginger Chicken Breasts Supper for a Steal
- Seafood Risotto Magnolia Days
- Fall Off The Bone Chicken Thighs Lovely Pantry
- Risotto with Fresh Peas and Asparagus Big Bears Wife
- Salad Dressing BG Garden
- Strawberry Shortcake German Foodie
- Double Chocolate Chip Cookies Mrs Mama Hen
- Cheesecake with Fresh Berries The Messy Baker
- Rice Pudding Rambling Notebook
- Strawberry Shortcake That Skinny Chick Can Bake
- Flourless Chocolate Cake Baker Street
- Brownies Rich and Chocolaty Daily Dish Recipes
Our recipes will be perfectly paired with wine chosen by Wine Every Day.