Saturday, August 5, 2006

Farmer's Market Pesto Pasta

Farmer's Market Pesto Pasta

(I talked about this recipe here)

for the pesto:
2 cups basil, tightly packed
3 tablespoons pistachio nuts, shelled (or pine nuts, if you want to go the traditional route)
4 cloves garlic, minced
4 tablespoons parmesan cheese, grated
1 tablespoon olive oil
1/2 teaspoon black pepper
3/4 teaspoon salt (consider reducing this amount significantly if your pistachios are already salted)
1/4-1/2 cup vegetable stock (depending on how thin you like your pesto)

for the pasta:
1 pound uncooked pasta (short pastas work well here - penne, rotini, etc.), along with any summery combination that suits your fancy. Our current favorite is:

10 ounces fresh mozzarella cheese
1 pound grape or cherry tomatoes
1 1/2 cups fresh roasted corn kernels

(other ideas - grilled chicken, crumbled feta, shrimp, olives, peas, zucchini, spinach, broccoli, arugula)

Place the basil, pistachios, garlic, parmesan, olive oil, pepper, and salt (if using) in a food processor.
Pulse until basil and pistachios are finely chopped.
Add vegetable stock, a little bit at a time, until desired consistency is reached. For me, this is usually pretty close to 1/2 cup.
Cook pasta according to package directions.
Toss pasta with pesto and other ingredients.
Serve warm or cold.

makes 6 servings
source: Cooking in Cathedral Hill