Saturday, September 13, 2014

Pesto a different way

Not exactly liking pesto in the texture, but enjoying the taste, I experimented!


PESTO PULLED APART
Fettuccine is my favorite pasta for this dish, but use your own favorite

·       1 lb fettuccini
·       2 & 1/2 cups basil leaves
          remember dry measure is different than wet measurement
·       5 garlic cloves, whole
·       1/2 cup roasted and salted sunflower seeds
          use the type of nuts you prefer, traditionally Pignoli nuts are used, but they are too           expensive for me and the sunflower seed mimics the taste the best
·       1/2 cup good olive oil (I like an extra virgin Spanish or Greek)
·       2 tablespoons cream or half and half
·       1/2 cup parmesan cheese
·       1 tablespoon dry basil/oregano/sun dried tomato mix
·       salt to taste plus salt for the pasta water
·       1/2 teaspoon crushed hot pepper

chiffonade 1 cup of fresh basil and mix with the olive oil
pan roast the sunflower seeds and set aside
Salt the water for the pasta
add to the water the dry basil/oregano/sun dried tomato mix and the garlic
while the water is coming to a boil chiffonade the remainder of the basil
cook the pasta to your desired tenderness
(I like la dente, but the rest in my house like it soft)
drain the pasta and return to the pot with the cooked garlic cloves
immediately add the olive oil and 1 cup fresh basil
mix well
mix the cream and parmesan cheese together and add to the pasta
serve, adding fresh basil and sun flower seeds to the top of each plate