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White Pesto

By Aaron Macks on July 14, 2019 8:00 PM | No Comments | No TrackBacks

(Source)

Ingredients

  • ½ cup walnuts
  • Kosher salt
  • 4 oz. fresh ricotta
  • Zest of 1 lemon
  • 1 garlic clove, finely grated
  • 2 tsp. finely chopped oregano
  • 2 oz. finely grated Parmesan (about 1½ cups), plus more for serving
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 lb. tube- or rod-shaped pasta (such as rigatoni or spaghetti)

Recipe Preparation

  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.

  • Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.

  • Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it's okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.

  • Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.

Pasta with Garlic, Argula and Walnuts

By Aaron Macks on March 2, 2017 11:58 AM | No Comments | No TrackBacks


PASTA WITH GARLIC SAUCE, ARUGULA, AND WALNUTS

(Source, borrowed from Cooks Country)

Pasta with garlic sauce

I especially like to make this meal after work because it is pretty quick. And this recipe uses ingredients already in my pantry but still feels a little bit fancy and special. I like the peppery arugula paired with crunchy walnuts and tangy balsamic. Yummy and easy - what more could I ask for? My life is already started to get sorted.

Final thought: buy your garlic already peeled. Yes it's more expensive, but you'll need a lot. And if you peel the garlic yourself then your hands will smell like garlic and then the promises I made above will be lies. Don't make me a liar, buy already peeled garlic and your prep will be quicker and easier. Ok, now back to my chores! Enjoy your Monday.

Three spoonsMessy level: Three spoons and only because of the food processor. I love using a food processor until I have to take it apart to clean and realize that 2 minutes of blitzing leads to 4+ pieces of cleaning. Isn't life hard? Just kidding. Don't let the three spoon get you down, because the whole cooking process is pretty quick.

PASTA WITH GARLIC SAUCE, ARUGULA, AND WALNUTS
 
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Cook time
Total time
 
Author: 
Serves: 4
Ingredients
  • 50 garlic cloves, peeled (1 cup)
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 cup chicken broth
  • 2 tsp balsamic vinegar
  • Salt and pepper
  • 1 pound spaghetti
  • 8 ounces arugula
  • 1 cup walnuts, toasted and chopped
  • Grated pecorino romano cheese
Instructions
  1. In a medium saucepan over medium heat, combine the garlic and oil. Cover and cook until the garlic is browned all over. Stir occasionally. America's Test Kitchen says 6-8 minutes, but for me it's been like 12 minutes.
  2. While the garlic is going, bring 4 quarts of water to a boil in a large pot.
  3. Once the garlic is browned, add the broth, balsamic vinegar, ¾ tsp salt, and ½ tsp pepper. Bring to the garlic mix to a boil. Reduce the heat to low and simmer for for about 5 minutes. The garlic is ready when you can easily stab it with a fork.
  4. While your garlic is simmering, your water should have come to a boil. Salt the water generously and add in you spaghetti. Cook until al dente (look at package but about 8-10 minutes). Reserve ½ cup of the pasta water.
  5. When the garlic mixture is finished, transfer it into a food processor. Blend until smooth, about 1 minute.
  6. Drain pasta and return to the pot. Pour the sauce over. Add some of the reserved pasta water if you'd like to thin out the sauce.
  7. Mix in the arugula and chopped walnuts. Sprinkle with cheese.

Pollo al Rosmarino

By Aaron Macks on November 15, 2009 12:21 PM | No Comments | No TrackBacks
Chicken with Rosemary of Naples

Ingredients
1 1/2 T butter (oil)
2 garlic cloves, peeled and cut in half
2 sprigs of rosemary
1 chicken quartered (or 3lbs chicken parts)
Salt and pepper
6oz dry white wine

Procedure
   Heat the oil in a frying pan with the garlic and rosemary.  When the mizture has started to sizzle, add the chicken and cook over medium heat, turning the pieces to ensure even brownness.  One can remove the garlic and rosemary at this point to make the dish more subtlety flavored, or leave them in for a more direct flavor.  Add the salt and pepper and wine, and simmer for 30 min, until the chicken is very tender.  Serve very hot.
(From Mediterranean Cookery, author unknown)
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