This week has been a relatively busy one. With a big move closer to DC this weekend, there were a lot of odds and ends to wrap up…not to mention packing. Also, I’m not trying to go out and buy a whole bunch of food to keep in my refrigerator just to turn around and try to move it over the weekend. It’s during these times, when you don’t have much time to run to the store or have the energy to spend a lot of time fussing over dinner that pantry staples come in. I had made the Homemade Pesto from Back to Basics (pg. 44) and split it up into small containers that hold about 1-2 tablespoons to have on hand. I just thawed one out, boiled some pasta and had a meal in really the time it took just to boil the pasta.
For the above, I used Delverde tagliatelle because they come in a package with these cozy nests of pasta which make portioning a breeze…
The very chic Italian thing to do is to reserve some of the pasta water (just dip a mug into the water as the pasta is cooking) in order to thin out the pesto some. After tossing with the pesto, transfer the tagliatelle into a bowl with a dollop of ricotta cheese, sprinkling of fresh pepper and a drizzle of the best tasting olive oil you can find.
B2B #3: Homemade Pesto:
¼ cup walnuts
5 cloves of garlic
3 cups fresh basil leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup to ¾ cup of olive oil
½ cup freshly grated Parmesan cheese
Place the walnuts (or pine nuts to make it more authentic) and garlic in the bowl of a food processor fitted with a steel blade. Process for about 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly add ½ cup of olive oil through the feed tube at the top until the pesto is finely pureed. Should you want the texture of the pesto to be thinner, add up to another ¼ cup of olive oil. Add the Parmesan and puree to incorporate. Serve, or store the pesto in the freezer with a thin layer of olive oil on the top. If freezing, pour the olive oil onto a spoon as not to permeate the pesto.