Tuesday, June 7, 2011
Linguine with Trapanese Pesto, Haricot Verts and Potato
Posting begins early this week because I have a sweet sweet day off from school. Especially because I felt like doing it since all my recent photos got declined by Tastespotting! Determining to take a good photo, I cook again hoping this new dish will make the cut. I know you hope so too :) Thank you.
My dad just got back from Italy with truffles. Before you get all excited, I will tell you now that they came in jars. Mixed with olives and mushrooms. Pretty darn delicious still. I didn't want the fresh ones because I won't know what to do with them. In all truthfulness, it has mainly got to do with my phobia of using terribly expensive products. Bare with me, I will get better along the way.
Here I made scrambled eggs with the truffle mixture topped on a ciabatta slice, it was really good.
But wait, we are not supposed to talk about truffles today. We should be talking about Linguine with Trapanese Pesto. Nothing fancy, just a kind of pesto one would make if he/she forgets to buy pine nuts from the market while having truckloads of Indian almonds at home stacking in a container waiting motionlessly to be used. Yes. I intended to make the original type of pesto.
I won't tell you that the almonds made the dish a whole lot better. I won't tell you that it made it worst. Using pine nuts will bring a different dimension to the dish, using almonds, another. It's quite different. But in all honesty, I prefer pine nuts, they are sweeter and that compliments the basil better than the almonds.
However, I am thankful. For without the almonds, there would be no pasta today. :)
2 medium ripe roma tomatoes, chopped
12 leaves fresh basil
1/3 cup whole almonds, lightly toasted and chopped
2 medium yukon gold potatoes, peeled and cut into batonnets (6mm x 6mm x 5cm)
10 stalks of haricot verts or green beans, blanched and sliced into half vertically lengthwise
1 garlic clove, crushed and peeled
1 teaspoon red pepper flakes
sea salt, as needed
black pepper, as needed
1/2 cup extra-virgin olive oil
1 pound linguine
1/2 cup parmigiano-reggiano, grana padano or parmesan freshly grated
- In a food processor or a grinder, add almonds, basil, cheese, garlic, red pepper flakes, tomatoes, salt, pepper and blitz for a few seconds.
- Drizzle olive oil a little at a time while the food processor is running until the mixture incorporates into a chunky paste. Pesto is done, set aside.
- Boil water in a large saucepan, salting it generously.
- Add pasta and potatoes and cook for 7-9 mins, until pasta and potatoes are al dente. They cook with the same amount of time.
- In a pan on low heat, toss pasta and potatoes with pesto, additional olive oil and pasta water if necessary. Season to taste. Serve with grated cheese of choice.