Tonight's Dinner: Linguine con Pesto di Pomodori Secchi
Jeff's Rating: 3.5 Yums Left Over Rating: 3.5 Yums
Things You need that aren't standard: A food processor (A blender would be a fine sub)
I haven't updated in forever, and I can't remember a ton about making this, other than it turned out fine. It wasn't incredible, it wasn't bad. I think there are some variations that I could made with the quality of my ingredients that would have made a world of difference.
1/3 cup pine nuts
1/3 cup freshly grated Parmesan Cheese (I recommend using high quality cheese whenever possible, it'll run you about $17, I was cheap and I think it suffered due to that)
1/2 cup sun-dried tomatoes in olive oil (Mine weren't in olive oil, they were just sun-dried, I think that was another mistake)
1 garlic clove, coarsley chopped
4 tablespoons olive oil
12 ounces fresh or dried linguine (Fresh pasta over dried any day, but yeah right like any of us have the time for that)
ground black pepper
coarsley shaved Parmesan cheese, to serve
basil leaves, to garnish
1. Put the pine nuts in small non-stick frying pan and toss them over medium-low heat for 1-2 minutes or until they are lightly toasted and golden.
2. Put the nuts in the food processor. Add the Parmesan, sun-dried tomatoes and garlic, with pepper to your taste. Process until finely chopped.
3. With the machine running, gradually add the olive oil through the feeder tube (or dangerously through your uncovered blender) until it has all been incorporated evenly and the ingredients have formed a smooth-looking paste.
4. Cook the linguine according the directions on the package. Drain well, reserving a bit of the cooking water. Turn the pasta into a warmed bowl, add the pesto and few spoonfuls of the hot water and toss well. Serve immediately, garnish with the basil leaves. You can pass the cheese shavings seperately or use them as garnish too.
I remember being a bit dissapointed with this; like I said before it was overall pretty good but nothing super special. Impressive to serve nonetheless, I think I'm just being overly picky about this particular dish.
Close Up #1