I have been day dreaming about my Labor Day Weekend which was busy but relaxing. One of my favorite activities was that I got to make homemade pasta for the very first time. I was a bit nervous at first considering I went to Johnson & Wales for fashion, not culinary.
I had so much fun! From making the dough, to choosing what kind of pasta Becca and I were going to make. It tasted delicious! Think I might be trying it again soon.
As I mentioned to you before, I will be posting recipes by F.I.G. Figured this one would be perfect to start off! By the way, I am also a pesto lover just like Michele.
Until my next topic...
© 2015 Gloria Isabel Nieto
This next recipe is an original I created with some inspiration from one of my culinary courses and my love for fresh ingredients. I love, love, love pesto! The smell of fresh basil takes me straight to summer and makes me think of an amazing basil pesto I once had in Rome, while visiting Italy two summers ago. Although I love a classic basil pesto, I wanted to switch this recipe up a bit. I wanted to infuse some more flavor with different types of greens.
Leek Arugula Pesto
1 Pound of pasta
2 cups of arugula
3/4 cups of fresh basil
1 1/2 pound of leeks roasted
1/2 cup toasted pine nuts
1/2 cup of extra virgin olive oil
2 garlic gloves
1 lemon, zested and juiced
1/4 teaspoon of kosher salt
5 tablespoons of grated parmesan cheese, plus extra for garnish
1/4 cup of sun-dried tomatoes in oil for garnish
Take clean leeks and roast in an oven at 350 degrees for about 10 minutes or until tender and golden brown.
Toast pine nuts over medium heat in a sauté pan until golden brown. Reserve half for garnish.
In a food processor, blend arugula, basil, roasted cooked leeks, toasted pine nuts, olive oil, garlic, lemon zest and juice, cheese, salt and a few generous pinches of freshly ground black pepper. Combine until a pesto like consistency. Feel free to add extra olive oil or extra salted pasta water if the pesto looks too thick or chunky.
Place a large pot of heavily salted water on a high heat and bring to a boil. Add the pasta of your choice to the boiling salted water and cook until the pasta is al dente. Drain and place the cooked pasta back into pot. Fold in the pesto, pine nuts and sun-dried tomatoes, Serve hot or cold. Finish with a generous amount of Parmesan cheese on top, arugula, and extra virgin olive oil! Yummy!
This recipe is supper yummy and is so good hot or cold.
I hope you enjoy this recipe as my as my classmates did! Hope you enjoy xoxo
F.I.G Food is Good