Fusilli modified a Jamie Oliver recipe to make this yummy pasta. The pesto is made from crushed pine nuts (toasted), lemon zest, lemon juice, olive oil, salt and pepper. Full recipe after the link.
In a big bowl, smash a handful of pine nuts into bits. Could use the butt of a knife or a wooden spoon.
Pine nuts are tastier if you toast them in a pan for a few minutes first.
Add lemon zest from 1 lemon,
2-3 big spoonfuls of olive oil,
Salt and pepper,
Lemon juice from 1/4 lemon, or more if you like lemony.
Stir this together.
Boil pasta,
Add peas for the last 4 minutes if using frozen peas.
Could use corn or a mix of frozen veg.
Meanwhile saute shrimp with some olive oil and garlic. Salt the raw shrimp and then cook.
When the pasta, shrimp are done. Toss everything into the big bowl.
Can add some salt at this time, more lemon juice, more olive oil if it seems dry.
Garnish with whole pine nuts, chopped mint and grated parmagiana.
On the side I added the tall glass of sanity–Tanqueray, lime, tonic and ice.
Showing posts with label Peas. Show all posts
Showing posts with label Peas. Show all posts
Thursday, August 13, 2009
Blonde Pesto
Sunday, April 26, 2009
Sunday Halibut
After learning about the seafood selector, I've been trying to choose fish from the "happy" list. With a few options in mind I went to the market and found a nice wild Halibut fillet. It was dredged in chickpea flour, and then pan fried with olive oil and garlic. On the side, asparagus, peas and basil.
Fantastico!
Tuesday, February 3, 2009
Fish-N-Rice
When I was trying to decide what to make for dinner, I searched for 'fish and rice' on epicurious. This recipe – Wild Rice with Smoked Fish and Snap Peas came up... so that's what we had for dinner.
I would describe it as a variation on a Niçoise Salad, but better! Yes, better! I'm giving it 5 stars... my first 5-star rating. That's how good it was.
Wednesday, November 26, 2008
Giant Head's Pea Pea Puree
The food Network has some awesome recipes, like this one Fusilli tried last night – Salmon in Lemon Brodetto with Pea Puree.
We still had lot's of chicken stock from the Tortilla soup, so Fusilli used it to create a soupy variation. The Salmon was perfectly seared and pink in the middle. You can't see the pea pea puree at the bottom, but it was delicious with a nice parmesan bite. A perfect winter meal.
Tuesday, August 12, 2008
The Four Food Groups
Nice presentation! Zucchini with parmesan, peas with mint, carrots with dill, and corn with fried sage leaves.
Veggies from Herrle's, herbs courtesy of the backyard planter.
CONTINUE READING...
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