4 lrg. plum tomatoes – halved lengthwise
1 clove garlic – minced
2 scallions – minced
1/2 cup chopped fresh basil
1/2 cup chopped fresh spinach
3/4 cup non-fat ricotta cheese
3 Tbls. pine nuts
Scoop out the center of the tomato halves. In a medium bowl, mix together garlic, scallions, basil, spinach, ricotta, salt, and pepper. Stuff the mixture into the tomatoes. Lightly spray a baking sheet with oil. Place the stuffed tomatoes on the sheet and sprinkle with pine nuts.
Bake on lower rack of a 375 degree oven for 20-25 minutes, watching to see that the pine nuts do not become too brown.
2 cups packed basil
1/2 cup Italian parsley
3 cloves garlic
1/2 cup pine nuts, toasted and cooled
1/2 cup grated Parmesan
1/2 teaspoon salt
pinch or two pepper
1/2 cup olive oil
Place all ingredients except oil in a food processor. Blitz two or three times to get it going, then turn on and let run while drizzling oil in. Stop when all the oil is incorporated but before it gets too thin. I like mine to still have a slightly chunky feel to it.
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
1 pound Bowtie Pasta (farfalle)
3 Tablespoons Pine Nuts
1/4 cup Olive Oil
6 cloves Garlic, Minced
1/2 teaspoon Salt, More To Taste
1 teaspoon Black Pepper, More To Taste
1 bunch Kale, Finely Sliced
4 ounces, weight Parmesan Cheese, Shaved
2 Tablespoons Balsamic Vinegar (optional)
Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.
Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.
In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn’t get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.
After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.
Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.
Add kale and pine nuts to the pasta and toss it all together. Check to make sure it’s no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.
Chill for at least 2 hours before serving.