Tuesday, May 18, 2010

Spring Feast: Pesto Pasta and an Apple, Arugula and Cheddar salad


2 large garlic cloves- cut in half- slooowly add to taste!!
handful of pinoli (pine nuts)- don't be shy now! (For those with nut allergies, or who aren't feeling the need to spend $$ on some nuts, a tsp of mayo will also give you the fat you need!!)
1 bunch basil- about 2 cups
handful of arugula- about 1/2 cup
1/2- 1 cup olive oil
1 1/4 cup parmesan
1/2 cup pecorino
Healthy squeeze of lemon juice
salt and pepper- generous, to taste
splash of truffle oil, if you're a baller

1. Clean the basil and pat dry. Pull off stems. Place basil and arugula in food processor and zap a few times. Add in one and a half cloves of garlic, process, and then a handful of pine nuts. Slowly start adding in olive oil, and then the cheeses. Adjust all the flavors to taste, add in additional garlic and salt and pepper.

cherry tomatoes
cabot cheddar in crumbles (or similar- nice and sharp, splurge!)
green apple (or pear)- ripe!
salt & pepper

Vinaigrette: Rub bowl with garlic. Mix 1 tblsp mustard, 4 tblsp balsamic vinegar, pour in olive oil to taste and whisk, salt and pepper. Drizzle on salad with spoon!

We served this with a bottle of chianti and some fresh direct garlic bread!

1 comment:

  1. I'm heading outside to pick some fresh basil for this recipe! It sounds amazing- thanks from our farmers for recommending Cabot!