Wednesday, April 23, 2014
Zucchini & Penne with Hot Pepper Pesto
Let me start by saying I know this is such a bad habit, but I am horrible at feeding my pets off the table. It started with my lab, Harley, who is no longer with me, but we had this tradition where I would get off work and we would have a glass of wine together. Ya know I am not drinking alone because Harley would have some too and seriously, no joke, this dog loved wine!! He also loved to eat everything including some very expensive eye glasses, countless pairs of panties, his own poop and anything that was under 5 feet off the ground (he was tall and weighed more than I did). Miss my buddy!!
However, this bad habit has rolled over to my cat. She now heads to the kitchen as soon as I get up in the morning. She is a cereal fiend...and sure I would love to say this is unprovoked, however my ex-husband started giving her the bowl of milk when he was done with his cereal...and I have continued with this tradition...and taken it to the next level. Because now if it is the afternoon or evening she is also in the kitchen with me and come to find out she loves cheese, salami, lunch meat (especially roast beef) and sushi...yes I said sushi....she is a Persian cat so of course she likes sushi. So far I have not convinced her that she enjoys wine, but soon I am sure I can persuade her.
Last night I got the bug to cook late at night, so I decided to make Zucchini and Penne with Hot Pepper Pesto. Have I mentioned how much I love to cook late at night? It just makes me happy. And this recipe is just different, it is a slightly zesty herbacious pesto and I love the crunch of the pistachio nuts and well I couldn't really find much of the zucchini, but pasta always makes me happy...so this recipe is worth your time and effort.
So here it is 2100hrs and I am cooking pasta. To begin with cook the penne pasta according to the package. I always salt my pasta, but follow your heart on that one, there are so many opinions when it comes to salt and olive oil in your pasta water that I just surrender on that issue. However, before you drain the pasta make sure you reserve 1 cup of the cooking liquid to add into the sauce. This is important because otherwise the sauce is a little thick.
Next add the following ingredients to a food processor-Parmesan cheese (please do not use the green bottle, fresh please, truly it makes a difference), parsley, mint, jalapenos, garlic, pistachios, lime zest, lime juice and salt/pepper. Puree until smooth and then start drizzling in the olive oil, until it has the consistency of a paste.
In a skillet, melt the butter with the olive oil. Saute the zucchini for approximately 10 minutes or until golden brown. How can you go wrong with anything cooked in butter, right?
Combine the drained pasta with the pesto mixture, the pasta cooking water and toss with the zucchini. Instant yum!! This pasta has a lot of flavor, is not traditional and has flavors that are reminiscent of a chimichurri sauce, however with a little bit more Italian spin. Bottom line I really enjoyed it!
Here is the actual recipe:
ingredients
salt and pepper
1 pound penne pasta
2 handfuls grated parmigiano-reggiano
1 cup packed flat-leaf parsley
1/2 cup packed fresh mint leaves
2 jalapeno chile peppers, seeded
2 cloves garlic, pasted
3 - 4 tablespoons pistachios, toasted
1 lime, zested and juiced
about 1/3 cup EVOO
2 tablespoons butter
2 small or 1 medium zucchini, halved, seeded and sliced into half-moons
directions
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot, reserving 1 cup of the pasta cooking water.
While the pasta is working, using a food processor, finely chop the cheese, parsley, mint, chiles, garlic, pistachios, lime zest and lime juice; season with salt and pepper. With the machine on, stream in about 5 tbsp. EVOO to form a pesto.
In a large skillet, heat about 1 tbsp. EVOO over medium- high heat. Add the butter and heat until foaming. Add the zucchini and cook, stirring, until lightly golden, about 10 minutes; season with salt and pepper.
Add the pesto and reserved pasta cooking water to the pasta and toss, 1 to 2 minutes. Stir in half of the zucchini. Serve the pasta in shallow bowls and top with the remaining zucchini.
Hope you all have an incredible hump day!! Cheers!
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