Basil Pesto

The Italian word pesta, means "to pound, or to crush."  Pesto is a thick paste with a few simple, but well combined ingredients.  With fresh basil, pine nuts, some good Parmesan Reggiano cheese you can't really go wrong. 

I love making pesto and have been making this recipe for years.  It's got to be one of my favorite things.  There are so many fantastic ways to eat it.  It is super easy to make, once you do you'll never go back to store bought.   Having said that, I was in a hurry the other day and bought some at the store.  So disappointed.  I went back to the store and grabbed some basil.  I made this and like a dork did a taste test.  Really?!  I realized how bad the store bought really was.  We buy things that don't even taste good when we can spend a few minutes to make something great.  I totally get being busy, but sometimes it's just a few extra minutes that are needed.  I'm not the 20 minute meals kinda girl.  I'll admit I may be obsessed with wanting everything I make to actually taste and look good.  

You can do so much with this pesto.  Of course add it to pasta, soups, sandwiches, use as a dip, a marinade, a spread, on pizza, drizzle it on anything, I love it on top of my hummus... the list goes on.   I'll have to post some pesto~licious recipes soon.

*I always say use the best ingredients you can find and/or afford.  That goes for this one, when a recipe has only a few ingredients make sure they are good ones. :)

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh Italian parsley

1 large clove garlic

3/4 cups good quality Parmesan Reggiano cheese, grated

1/2 cup pine nuts

1/3 cup extra virgin olive oil 

1/4 teaspoons Kosher salt

A few grinds~ freshly ground black pepper

In the bowl of a food processor, combine basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper.  Process until a paste is formed, stopping to scrape the sides.  Add less olive oil if you prefer it thicker more if you prefer it thinner.  

So easy ;)

Chicken Fettuccine in a Light Garlic Wine Sauce

I love it when I make dinner that my kids will eat without fussing.  It's even better when they beg me to make it every night.  This is one they love.  It's a simple recipe that's not a big deal to pull together on a busy weeknight or even serve for a casual dinner party.

Stay fresh with the ingredients, as always.  I stay away from pre~grated cheese and garlic in a jar.  It doesn't save that much time and the freshness really does make a noticeable difference.  If it's cold, like it is here in Chicago, and you don't want to bother with the grill, grab a grill pan for the chicken.  

16 ounces (1 lb) fettuccine
4 tablespoons olive oil
2 tablespoons minced garlic
1/2 cup minced red onion
12 medium button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
2 large tomatoes, peeled, seeded and diced
12 fresh basil leaves, chopped
4 grilled chicken breasts, cut into strips
4 tablespoons butter
kosher salt and freshly ground black pepper to taste
1/2 cup Parmesan cheese, freshly grated~ plus more for garnish
sliced green onion for garnish

* For the chicken.  I simply use some olive oil and some Italian seasonings when I grill it.

Cook the fettuccine according to package directions.  While pasta is cooking, heat the olive oil in a large saute pan.  Add the garlic and saute for about 30 seconds.  Add the red onion and mushrooms and saute for about 2 minutes.  Add the wine and reduce by half, then add the chicken broth and reduce by half.  Add the tomato, basil, and the sliced grilled chicken.  Saute for 1 minute and add the butter to the pan.  Add the cooked, drained pasta to the pan and toss to coat.  Add salt and pepper to taste, and Parmesan cheese.  Garnish with more Parmesan cheese and green onion.

Pappardelle with Baby Spinach, Herbs and Ricotta

There is just something about fresh herbs.  I love them and use them every chance I get.  A perfect spring or summer time side dish.

Have all ingredients prepped and ready to go before beginning to cook~ the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.  Recipe adapted from Cooking Light magazine.  This was on the April 2011 cover and looked so good, I had to try.

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat~leaf parsley
1/4 cup chopped fresh dill
4 tablespoons grated pecorino Romano cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat.  Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat.  Add additional cooking liquid, if needed.

Ginger Garlic Linguine

My daughter can't stand tomato sauce, she always asks for buttered noodles.  Unfortunately, I can't stand plain old buttered noodles.  I guess I'm not a kid anymore.  Here are buttered noodles a little less boring, a great side dish everyone can be happy about.

12 ounces uncooked linguine
5 green onions finely chopped
2 tablespoons fresh ginger
2 teaspoons minced fresh garlic
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup butter
1/2 cup freshly grated Parmesan cheese

Cook linguine according to package directions.

Meanwhile, in a large skillet, saute the onions, ginger, garlic, basil and cayenne pepper in the butter for about 4 minutes or until the onions are tender.

Drain the linguine; add to skillet and toss to coat.  Top with cheese.  I usually add a little extra cheese... I also put extra on the table.

Penne Pasta w/Chicken in a Citrus Vinaigrette

This is a light, refreshing salad. I love the citrus in the dressing along with the subtle Asian flavors. I brought it to a bbq this summer and have some friends requesting the recipe. I know it's the middle of winter, but sometimes we just need a break from all the heavy dishes. This salad is great anytime, as a light meal or as a side. It looks like a lot of ingredients, but it's really easy.

A perfect make ahead dish...it's better when it has some time to rest. I would make it in the afternoon before I took the kids to the pool and we'd have something to eat when we were done. Perfect!

This recipe was adapted from a Sweet Tomatoes recipe.

For the chicken
3 or 4 chicken breasts, boneless and skinless
1 tablespoon orange zest, plus 1 tablespoon zest for the vinaigrette
juice of 1 orange
1 clove minced garlic
2 tablespoons oil

For the vinaigrette
6 tablespoons soy sauce
6 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons light olive oil (extra virgin would be too heavy, canola oil would be a better substitution)
3 tablespoons rice wine vinegar
2 tablespoons Korean teriyaki sauce
2 tablespoons white sugar
1 1/2 tablespoons orange juice concentrate
1 1/2 tablespoons chili garlic sauce
1 tablespoon finely minced ginger
1 tablespoon reserved orange zest

For the salad
1 pound penne pasta, cooked
2 cups carrots, shredded
1 cup cucumbers, quartered and diced
1 cup celery, diced
1/2 cup coarsely chopped cilantro
sesame seeds for garnish

Combine 1 tablespoon of the orange zest, orange juice (not the concentrate), garlic, and oil in a bowl or bag to marinate the chicken in. Add the chicken, and let marinate for 30 minutes. Grill the chicken and set aside.

Combine all the ingredients for the vinaigrette in a large bowl and whisk to thoroughly combine.

Assemble the salad. Cut the chicken at an angle in 1/4 inch slices and cube. Add to the vinaigrette. Add cooked pasta, carrots, cucumbers, celery, and cilantro to the bowl. Mix to evenly coat with dressing. Allow to marinate for 2 hours. Season to taste with salt and freshly ground black pepper. Garnish with sesame seeds.

Lemon Basil Pasta with Broccoli

I love fresh herbs! One that I use a lot of is basil. I also love any kind of citrus. I think lemon goes great with basil. I like this pasta because it is a little different than what I normally make. It's also really pretty. I sometimes make this to go along with BBQ chicken. I think I'm trying to make summer come a little sooner with this one!

1 tablespoon olive oil
2 cloves garlic, minced
2 cups heavy cream
3 lemons
kosher salt and freshly ground pepper
2 cups fresh broccoli, cut into florets
1 pound pasta, something that will hold sauce (I used cellentani)
small bunch of fresh basil, cut in a chiffonade
1/2 cup Parmesan cheese, freshly grated

Saute the garlic in the olive oil for 1 minute. Add the cream, the zest from 2 lemons, the juice of 1 and a half lemons, 2 teaspoons salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until sauce starts to thicken.

While sauce is cooking, cook the broccoli florets in a pot of boiling salted water for 4 to 5 minutes, until tender but still firm. Drain the broccoli into an ice bath to stop the cooking. This will keep the broccoli very green. Set aside.

Cook the pasta, according to package directions. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium~low heat for about 3 minutes, until most of the sauce has been absorbed into the pasta. Add the broccoli and combine. Pour the hot pasta into a large bowl, add most of the Parmesan cheese, and most of the basil, cut the remaining lemon into slices and add them to the bowl. Toss well, season to taste, and garnish with remaining Parmesan cheese and basil.