Saturday, August 26, 2006
recipe: super happy fun pasta
This is the latest installment in my plan to stockpile food for the week. The actual name of this dish is "Cavatappi with Arugula Pesto and Cherry Tomatoes" but I like "super happy fun pasta" better, as it more adequately describes the dish. It's awesome. The intro to the recipe says, "Peppery arugula complements the sweetness of ripe tomatoes. Use heirloom tomatoes, if available, for even better flavor." The arugula-instead-of-basil for the pesto makes it so perfectly arugula-y. I love my basil, sure, but arugula is great. I will definitely use some heirloom tomatoes next time. Those things are pretty and super flavorful.
This recipe is from the June 2006 issue of Cooking Light.
[recipe follows]
Cavatappi with Arugula Pesto and Cherry Tomatoes
Pesto:
5 C trimmed arugula [sure, you can use basil if you want]
1/2 C (2 ounces) grated fresh Parmesan cheese
1/4 C pine nuts, toasted
1 T lemon juice
3/4 t salt
1/4 t freshly ground black pepper
1 garlic clove, minced
1/3 C water
2 T extra virgin olive oil
Remaining ingredients:
1 pound uncooked cavatappi [you can also use fusilli]
2 cups red and yellow cherry tomatoes, halved (about 3/4 pound) [or heirloom!]
2 tablespoons pine nuts, toasted
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Yield: 6 servings (serving size: 1 1/3 cups pasta and 1 teaspoon nuts)
NUTRITION PER SERVING
CALORIES 425(29% from fat); FAT 13.7g (sat 2.8g,mono 6.3g,poly 3.7g); PROTEIN 14.6g; CHOLESTEROL 6mg; CALCIUM 135mg; SODIUM 412mg; FIBER 3.2g; IRON 2.1mg; CARBOHYDRATE 61.5g
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This is the latest installment in my plan to stockpile food for the week. The actual name of this dish is "Cavatappi with Arugula Pesto and Cherry Tomatoes" but I like "super happy fun pasta" better, as it more adequately describes the dish. It's awesome. The intro to the recipe says, "Peppery arugula complements the sweetness of ripe tomatoes. Use heirloom tomatoes, if available, for even better flavor." The arugula-instead-of-basil for the pesto makes it so perfectly arugula-y. I love my basil, sure, but arugula is great. I will definitely use some heirloom tomatoes next time. Those things are pretty and super flavorful.
This recipe is from the June 2006 issue of Cooking Light.
[recipe follows]
Cavatappi with Arugula Pesto and Cherry Tomatoes
Pesto:
5 C trimmed arugula [sure, you can use basil if you want]
1/2 C (2 ounces) grated fresh Parmesan cheese
1/4 C pine nuts, toasted
1 T lemon juice
3/4 t salt
1/4 t freshly ground black pepper
1 garlic clove, minced
1/3 C water
2 T extra virgin olive oil
Remaining ingredients:
1 pound uncooked cavatappi [you can also use fusilli]
2 cups red and yellow cherry tomatoes, halved (about 3/4 pound) [or heirloom!]
2 tablespoons pine nuts, toasted
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Yield: 6 servings (serving size: 1 1/3 cups pasta and 1 teaspoon nuts)
NUTRITION PER SERVING
CALORIES 425(29% from fat); FAT 13.7g (sat 2.8g,mono 6.3g,poly 3.7g); PROTEIN 14.6g; CHOLESTEROL 6mg; CALCIUM 135mg; SODIUM 412mg; FIBER 3.2g; IRON 2.1mg; CARBOHYDRATE 61.5g
technorati tag: recipes
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Labels: food
