Showing posts with label pesto. Show all posts
Showing posts with label pesto. Show all posts
Friday, April 25, 2014
Pasta with Spring Spinach Pesto
Okay, here I am. I havent just been sulking, Ive been crazy busy.
As soon as I stopped posting, the weather improved and weve been in the garden almost non-stop ever since. We are still way, way behind where we would like to be. Ill post about that a bit later.
Meanwhile, this is something Ive been playing around with this spring. As you see, its pretty flexible. Almost all the measurements are fairly approximate, and you should emphasize whatever elements you like. In particular, the cheese you use will make a difference. Ive mostly been using some nice creamy chevre, but any soft cheese should do. The spinach gives it more body than a regular pesto, so it can go on thicker too. Some sliced asparagus added to the pasta at the end of the cooking would go well.
I would have liked to use some wild leeks (ramps) in this, but I havent seen any around here this spring. I haz a sad; the world is plainly going to hell in a handbasket. I know, I know; shut up already, and eat.
4 servings
20 minutes prep time
450 to 500 grams (1 pound) dry pasta
6 to 8 cups spinach
1 1/2 to 2 cups chopped onion greens
2 tablespoons butter
1/3 cup sunflower, pumpkin or nut seeds
1 to 2 tablespoons rubbed basil
1/2 teaspoon crushed black peppercorns
salt as required - depends on the cheese!
150 to 200 grams soft creamy cheese
1/4 to 1/3 cup light cream or chicken broth
a little grated Parmesan to serve over the top
Put a large pot of salted water on to cook for the pasta.
Wash and pick over the spinach, and rinse it again. Drain well, and chop coarsely.
Wash and trim the onion greens. You can use onion tops, wild leeks, garlic tops, leeks, chives; whatever greeny oniony stuff you can get your hands on. Again, chop them coarsely.
Heat the butter in a large skillet, and cook the onions until soft. Add the well-drained spinach and cook it down. Meanwhile, put the basil and cheese into the bowl of a food processor. When the spinach is soft and completely wilted, add the spinach and onions to the food processor, and whizz until well chopped. Add the cheese, and process again. Add the cream or broth, to make a loose, flowing but not liquidy sauce. Taste, and adjust the salt.
Toss the cooked, drained pasta with the sauce. If you are cooking capellini, it should not go into the boiling water to cook until the sauce is ready. If you are cooking regular pasta, done in the 9 to 11 minute range, the pasta should go in to cook as soon as the onions go into the pan with the butter.
Last year at this time I made Pizza with Asparagus, Mushrooms, Fiddleheads & Ramps, and Fried Onion Rings.
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As soon as I stopped posting, the weather improved and weve been in the garden almost non-stop ever since. We are still way, way behind where we would like to be. Ill post about that a bit later.
Meanwhile, this is something Ive been playing around with this spring. As you see, its pretty flexible. Almost all the measurements are fairly approximate, and you should emphasize whatever elements you like. In particular, the cheese you use will make a difference. Ive mostly been using some nice creamy chevre, but any soft cheese should do. The spinach gives it more body than a regular pesto, so it can go on thicker too. Some sliced asparagus added to the pasta at the end of the cooking would go well.
I would have liked to use some wild leeks (ramps) in this, but I havent seen any around here this spring. I haz a sad; the world is plainly going to hell in a handbasket. I know, I know; shut up already, and eat.
4 servings
20 minutes prep time
450 to 500 grams (1 pound) dry pasta
6 to 8 cups spinach
1 1/2 to 2 cups chopped onion greens
2 tablespoons butter
1/3 cup sunflower, pumpkin or nut seeds
1 to 2 tablespoons rubbed basil
1/2 teaspoon crushed black peppercorns
salt as required - depends on the cheese!
150 to 200 grams soft creamy cheese
1/4 to 1/3 cup light cream or chicken broth
a little grated Parmesan to serve over the top
Put a large pot of salted water on to cook for the pasta.
Wash and pick over the spinach, and rinse it again. Drain well, and chop coarsely.
Wash and trim the onion greens. You can use onion tops, wild leeks, garlic tops, leeks, chives; whatever greeny oniony stuff you can get your hands on. Again, chop them coarsely.
Heat the butter in a large skillet, and cook the onions until soft. Add the well-drained spinach and cook it down. Meanwhile, put the basil and cheese into the bowl of a food processor. When the spinach is soft and completely wilted, add the spinach and onions to the food processor, and whizz until well chopped. Add the cheese, and process again. Add the cream or broth, to make a loose, flowing but not liquidy sauce. Taste, and adjust the salt.
Toss the cooked, drained pasta with the sauce. If you are cooking capellini, it should not go into the boiling water to cook until the sauce is ready. If you are cooking regular pasta, done in the 9 to 11 minute range, the pasta should go in to cook as soon as the onions go into the pan with the butter.
Last year at this time I made Pizza with Asparagus, Mushrooms, Fiddleheads & Ramps, and Fried Onion Rings.
Friday, March 7, 2014
WHOLE WHEAT TORTILLA PIZZA WITH CILANTRO PESTO
WHOLE WHEAT TORTILLA PIZZA WITH CILANTRO PESTO
This is my entry for the "Weekend Herb Blogging Event" started by Kalyn from http://kalynskitchen./, hosted this week by Srivalli from "Cooking 4 all seasons". I have chosen cilantro as the herb in the dish. Though a common herb used everyday in most kitchen, I was amazed by the benefits of cilantro when I searched the web. Here are a few benefits of cilantro:
· A great source of iron and magnesium, which women should get a good supply daily
· Rich in phytonutrients and flavonoids, which helps protect against disease
· Lowers bad cholesterol (LDL) and raises good cholesterol (HDL)
· Is an anti-inflammatory that may alleviate symptoms of arthritis
Who knew that the humble cilantro had so many good characteristics? This is a healthy recipe too since I have used whole wheat tortilla as the pizza base and low-fat cheeses. A healthy and tasty way to enjoy pizza with less fat than the regular pizza.
FOR THE CILANTRO PESTO:
INGREDIENTS:
Cilantro, 1 big bunch.
Cashews, ¼ cup.
Grated parmesan cheese, 2 tablespoons.
Garlic, 1 clove.
Salt as per taste.
Pepper, ¼ teaspoon.
Extra-virgin olive oil, ¼ cup.
PREPARATION:
This is a raw sauce, so extra-virgin olive oil is the best choice. The only difference of this sauce from a regular pesto sauce is that I have used cashews instead of pine nuts. The silkiness of the cashews goes very well with the cilantro in this case. It adds a good flavor to the sauce. Remove the leaves of the cilantro from the stems, wash them, and drain them. Take a blender and put the cilantro leaves along with ¼ cup cashews, 1 clove of garlic and give a few pulses until everything is ground coarsely. Add salt, pepper, grated parmesan cheese to the mixture. Then add the olive oil slowly and start blending everything together until a smooth paste is obtained. This pesto sauce can be stored in the fridge for up to 1 week. It can also be used for pastas.
FOR THE PIZZA:
INGREDIENTS:
Whole wheat tortilla wrap, 1.
Vegetables like bell peppers, mushrooms, carrots, red onions, everything coming to about 2 cups.
Baby spinach leaves, ½ cup.
Combination of grated cheeses like fontina and mozzarella coming to about 1 cup together.
Red chili flakes, 1 teaspoon, (optional).
Parmesan cheese, 1 tablespoon.
PREPARATION:
Take a tortilla wrap and rub a little oil on both sides. Place the wrap on a baking plate and bake it at 350 degrees for 10 minutes. Meanwhile cut the vegetables into long thin slices and keep them aside. After 10 minutes, take the plate from the oven. Apply the cilantro pesto on one side of the wrap. Then arrange the vegetable slices and baby spinach leaves all over the wrap. Cover it with grated fontina and mozzarella cheese. Sprinkle grated parmesan cheese and chili flakes if needed all over the top. Bake it for another 5-10 minutes at 350 degrees until the cheeses turn bubbly. Remove the pizza from the oven and cut it big slices and serve.
This is my entry for the "Weekend Herb Blogging Event" started by Kalyn from http://kalynskitchen./, hosted this week by Srivalli from "Cooking 4 all seasons". I have chosen cilantro as the herb in the dish. Though a common herb used everyday in most kitchen, I was amazed by the benefits of cilantro when I searched the web. Here are a few benefits of cilantro:
· A great source of iron and magnesium, which women should get a good supply daily
· Rich in phytonutrients and flavonoids, which helps protect against disease
· Lowers bad cholesterol (LDL) and raises good cholesterol (HDL)
· Is an anti-inflammatory that may alleviate symptoms of arthritis
Who knew that the humble cilantro had so many good characteristics? This is a healthy recipe too since I have used whole wheat tortilla as the pizza base and low-fat cheeses. A healthy and tasty way to enjoy pizza with less fat than the regular pizza.
FOR THE CILANTRO PESTO:
INGREDIENTS:
Cilantro, 1 big bunch.
Cashews, ¼ cup.
Grated parmesan cheese, 2 tablespoons.
Garlic, 1 clove.
Salt as per taste.
Pepper, ¼ teaspoon.
Extra-virgin olive oil, ¼ cup.
PREPARATION:
This is a raw sauce, so extra-virgin olive oil is the best choice. The only difference of this sauce from a regular pesto sauce is that I have used cashews instead of pine nuts. The silkiness of the cashews goes very well with the cilantro in this case. It adds a good flavor to the sauce. Remove the leaves of the cilantro from the stems, wash them, and drain them. Take a blender and put the cilantro leaves along with ¼ cup cashews, 1 clove of garlic and give a few pulses until everything is ground coarsely. Add salt, pepper, grated parmesan cheese to the mixture. Then add the olive oil slowly and start blending everything together until a smooth paste is obtained. This pesto sauce can be stored in the fridge for up to 1 week. It can also be used for pastas.
FOR THE PIZZA:
INGREDIENTS:
Whole wheat tortilla wrap, 1.
Vegetables like bell peppers, mushrooms, carrots, red onions, everything coming to about 2 cups.
Baby spinach leaves, ½ cup.
Combination of grated cheeses like fontina and mozzarella coming to about 1 cup together.
Red chili flakes, 1 teaspoon, (optional).
Parmesan cheese, 1 tablespoon.
PREPARATION:
Take a tortilla wrap and rub a little oil on both sides. Place the wrap on a baking plate and bake it at 350 degrees for 10 minutes. Meanwhile cut the vegetables into long thin slices and keep them aside. After 10 minutes, take the plate from the oven. Apply the cilantro pesto on one side of the wrap. Then arrange the vegetable slices and baby spinach leaves all over the wrap. Cover it with grated fontina and mozzarella cheese. Sprinkle grated parmesan cheese and chili flakes if needed all over the top. Bake it for another 5-10 minutes at 350 degrees until the cheeses turn bubbly. Remove the pizza from the oven and cut it big slices and serve.
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