Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Hardcover)
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This satisfying dish just takes minutes to put together. Despite the speedy preparation, it seems really indulgent and tastes fresh and healthy at the same time. When making pesto, you can vary the consistency to match the...
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This satisfying dish just takes minutes to put together. Despite the speedy preparation, it seems really indulgent and tastes fresh and healthy at the same time. When making pesto, you can vary the consistency to match the purpose: Make it nice and thick to spread over bruschetta, or thin it with extra olive oil so its easy to toss through pasta, as in this version. Ingredients For Pesto: * 1 1/2 cups (lightly packed) fresh basil leaves * 1/2 cup pine nuts, toasted * 1/2 cup freshly grated Parmesan cheese * 1/4 cup extra-virgin olive oil * Salt and freshly ground black pepper For Linguine: * 12 cherry tomatoes on the vine * 4 tablespoons extra-virgin olive oil * Salt and freshly ground black pepper * 9 ounces fresh linguine (from the dairy case) * 2 garlic cloves, minced * 20 large shrimp, peeled and deveined * Parmesan shavings, for garnish (Serves 4) Directions To make the pesto: Grind the basil, pine nuts, and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. (If you dont have a mortar and pestle, use a food processor instead.) Slowly add the olive oil, grinding until a smooth sauce forms. Season the pesto with salt and pepper to taste. Then cover and set it aside. Preheat the oven to 450°F. Place the vine of tomatoes in an ovenproof skillet. Drizzle 1 tablespoon of the oil over the tomatoes, and sprinkle them with salt and pepper. Roast the tomatoes in the oven for 8 minutes, or until heated through. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally to prevent it from sticking, for about 2 minutes, or until al dente. While the linguine cooks, heat the remaining 3 tablespoons olive oil in a medium sauté pan over medium heat. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through and the garlic is tender. Stir the pesto into the shrimp mixture. Drain the linguine, reserving about 1/2 cup of the cooking liquid. Toss the linguine in a large bowl with the shrimp-pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly. Using a two-pronged carving fork, swirl some pasta around the fork. Slide it off the fork, letting it mound in the center of a plate. Repeat. Arrange the shrimp and the roasted tomatoes around the pasta. Garnish with the cheese and serve.
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