• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Whole Wheat Pasta with Spicy Sundried Tomato and Basil Pesto and Shaved Parmesan

I have been super busy this week – baking things to send in a care package home and a very exciting interview (more on both of these later)! At any rate, last night I came home and had about 1/2 hour to squeeze in cooking and eating my dinner. A simple pasta with pesto from the garden and good parmesan was just the ticket – light, fresh, and super quick. And on to the next task!

Whole Wheat Pasta with Spicy Sundried Tomato and Basil Pesto and Shaved Parmesan

Served 1.
Leftover Potential: Reheats smashingly, and would be an excellent spaghetti pizza!

handful whole wheat pasta
1/4 cup basil leaves
1/4 cup sundried tomatoes, roughly chopped
2 cloves garlic
3 Tbsp pine nuts
salt and freshly ground pepper, as needed
1/4 tsp red pepper flakes
3-4 Tbsp olive oil
1 shallot, thinly sliced
parmesan shavings, as needed
1. Cook the pasta in boiling salted water until tender, 7-9 minutes.
2. Meanwhile, in a food processor or blender, process the basil, tomatoes, garlic, pine nuts, salt, pepper, and pepper flakes to combine. Add the olive oil and continue to process to a smooth paste.
3. Transfer the mixture to a large saute pan. Add the sliced shallot, and saute until fragrant, about 1-2 minutes. Add the cooked pasta, 2 Tbsp of the pasta cooking water, and toss the mixture to coat.
4. Spoon the pasta into warm bowls, and finish with shaved parmesan.


One Response

  1. I’ve been making a lot of similar pasta dishes due to time constraints, and I love how light they are. Perfect for summer, and I like your use of basil pesto and sundried tomatoes. It looks so tasty, I might have to go make it for lunch right now :).

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