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. :)

serves 4
freezes well

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.



  1. Your photos and recipes are great! We'd love for you to submit your stuff to dishfolio.com! :)

  2. Simple, beautiful and totally perfect right now. Love it!

  3. Thank you, I'll definitely consider giving a shot at your website :)

  4. Hey, well at least now this photo was featured on TasteSpotting! 'Cause that's how I was led here ;) beautiful photos, and the pasta looks like a winner.