Tuesday, March 10, 2009
it's so good!
i told you i had more recipes from the cookbook intercourses. this is one of them. when husband and i were searching for recipes for (not saying it because i've previously closed the book on unsaid topic), it was such a hard decision. this pasta dish didn't make the initial cut but still got put on the to-make-soon list.
angel hair pasta with fresh fennel pesto (intercourses)
angel hair pasta with fresh fennel pesto (intercourses)
3/4 c boiling water
1 1/2 c sun-dried tomatoes
small bulb fennel, thinly slic and divided
1 clove garlic
1/4 c pine nuts
1/4 c fresh basil leaves
1 tsp fresh oregano leaves
1 1/2 c sun-dried tomatoes
small bulb fennel, thinly slic and divided
1 clove garlic
1/4 c pine nuts
1/4 c fresh basil leaves
1 tsp fresh oregano leaves
1/2 tsp lemon juice
1/2 tsp sea salt
1 1/2 tbsp olive oil
8 oz cooked angel hair pasta, al dente
optional garnish:
roasted pine nuts
sliced kalamta olives
fresh grated parmesan cheese
black pepper
fresh basil and/or oregano
1. pour boiling water over sun-dried tomatoes, allow to sit for about 5 minutes until soft
2. drain and reserve liquid
3. combine 1/2 fennel with tomatoes, garlic, pine nuts, basil, oregano, lemon juice, salt, and olive oil in a food processor
4. process until smooth, adding tomato-water until desired consistency is reached
5. allow to rest while preparing pasta (the longer, the better)
6. toss warm cooked pasta with pesto, remaining fennel, and garnish with whatever you choose
1/2 tsp sea salt
1 1/2 tbsp olive oil
8 oz cooked angel hair pasta, al dente
optional garnish:
roasted pine nuts
sliced kalamta olives
fresh grated parmesan cheese
black pepper
fresh basil and/or oregano
1. pour boiling water over sun-dried tomatoes, allow to sit for about 5 minutes until soft
2. drain and reserve liquid
3. combine 1/2 fennel with tomatoes, garlic, pine nuts, basil, oregano, lemon juice, salt, and olive oil in a food processor
4. process until smooth, adding tomato-water until desired consistency is reached
5. allow to rest while preparing pasta (the longer, the better)
6. toss warm cooked pasta with pesto, remaining fennel, and garnish with whatever you choose
looks kind of fancy with the fennel frond
this was such a refreshing change from basil pesto. i really love fennel and would have never though to make it into a sauce. the olives, whole fennel slices, and pine nuts really added to the dish and of course, it needs parmesean. i'm probably going to make this again this week because these pictures make my mouth water. and if you care, the aphrodisiac in this recipe is the pine nuts.
Subscribe to:
Post Comments (Atom)
2 comments:
These photos are gorgeous! And I love the fancy fennel frond.
Oi, sou o Clausewitz. Quer conhecer alguma coisa sobre o Brasil, então passe lá no Blog do Clausewitz. Um abraço
Post a Comment