Tuesday, October 7, 2008

I Just Can't Stay Away

However, there are no photos in this round.

Lots of wine was had and much of a discussion followed.

This is just what happened in between.

Pea pesto Pasta Alliteration
750g fresh peas, shelled
100g romano, grated
1 lemon
1 handful walnuts
extra virgin olive oil

2 leeks, whites only, sliced
1 spanish onion, sliced
rice bran oil

100g rigatoni
100 ricotta

Cook the peas in salted boiling water, drain and transfer to the food processor, add the walnuts and cheese, as well as a little oil. Pulse. Add the lemon juice to taste (I used a whole lemon) and oil, season and pulse again. Taste and adjust till it suits.
Meanwhile, saute the onion and leek in a pan on a low flame with a generous amount of oil and cook the pasta in a heavily salted pot of water. Reserve some of the cooking water of the pasta when it is almost done. A minute from the pasta being ready, season the leek and onion mix and drain the pasta, add the pesto to the onion mix and stir the pasta in till evenly distributed. Add some of the pasta water to slacken the mix, if need be. Season with salt and pepper, and lemon juice if need be. Serve with ricotta broken over the top and eat with a good friend.

1 comment:

Anonymous said...

I love alliteration and pasta. I'm off to try your recipe.