Tag pasta

Going Green for St. Patrick’s Day: Fettuccine with Arugula-Walnut Pesto and Shaved Asiago Recipe

1 comment By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , , March 11th, 2010 @ 5:42 pm

Chicago celebrates with a green river, Seattle paints its roads green, and San Franciscans will be searching for green beer in pubs all over the city.  St. Patrick’s Day is coming up and if you haven’t found your “something green” or if green just doesn’t look good on you but you still want to be festive, here’s an idea — eat your green!

Join the green theme and put together an all-green meal for a St. Patty’s Day party or for the family.  This may be the one time of year when you don’t have to try too hard to get your kids to eat their veggies.  We’ll get you started with our GREEN Fettuccine with Arugula-Walnut Pesto and Shaved Asiago recipe.  Use spinach or any other green-colored fettuccine and you will have a wonderful belly full of green ready to absorb all that green beer to follow!

Fettuccine with Arugula Walnut Pesto and Shaved Asiago

Ingredients:

Pesto:
2 gloves garlic, peeled
1 1/2 packed cups arugula
1/2 packed cup fresh basil leaves
1/3 cup walnuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup freshly grated Asiago cheese
1 teaspoon lemon zest
2 teaspoons lemon juice (+ plus more for seasoning)
3/4 teaspoon kosher salt
1/2 cup good quality extra virgin olive oil

Pasta:
1 pound dried fettuccine
1 1/2 tablespoons kosher salt for pasta cooking water

Garnish:
1/3 cup (3 ounces) shaves Asiago
Basil leaves, cut into thin strips
Chopped walnuts

Methods/Steps:

Make Pesto: Place the garlic, arugula, basil, walnuts, Parmigiano-Reggiano, Asiago, lemon zest/juice and salt in a food processor.  Process until a rough paste is formed.  Add the olive oil and process until the paste is smooth.

Cooking Pasta: Meanwhile, in a large stockpot of heavily salted boiling water, cook and stir pasta until tender but firm to the bite, about 10 minutes.  Drain pasta well, reserving 1 cup of pasta cooking liquid.  Transfer to a bowl and toss gently with the pesto.  Add pasta water as needed to loosen up the pasta.  Season with additional salt and lemon juice.

Serve: Spoon pasta onto a pasta plate.  Garnish with shaved Asiago, basil and walnuts. Serve immediately.  Serves 8 as first course.

Parties That Cook Recipe Testing for Cooking Classes and Corporate Cooking Events

2 comments By The Kitchen Whisperer Filed in General Tagged with , , , , , , , , , , , , , , , , , , , , , August 14th, 2009 @ 5:05 pm

Once a season, the Parties That Cook crew does their version of a pirate attack and takes over the Sur La Table kitchen. Armed with large knives and lots of spice-filled Tupperware, our team spends 6 hours mincing, frying, baking, and tasting their way through over 20 fall and holiday season recipes. Perfection doesn’t grow on trees (unless it’s a PTC tree), so our motley crew of talented chefs makes sure each gourmet item is described and portioned to custom-fit our parties and themes. We set out the finished dishes for the customers of Sur La Table to stop by and enjoy. We had overwhelmingly positive feedback! The crowd favorite was a Mexican Chocolate Soufflé with Cinnamon Whipped Cream, a close second being the Porcini Mushroom Bisque and the Oven Roasted Broccolini with Pine Nuts, Currants and Bread Crumbs.

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Lucky for me, I got to try each and every one and I solemnly swear that this is no ordinary gourmet extravaganza you will embark on as you try these recipes. It is amazing what a pinch of salt, shot of brandy, or touch of Parties That Cook magic will do to your food! Book your party today so you can get your hands on these delicious recipes!

Contributed by Leigh Hermansen