by gwen harlow

Posts Tagged "pasta"

recipe share

Posted by on Feb 26, 2010 in recipe | 2 comments

what are you making today?

two dinners I made this week, that both turned out really, really well:

1. pasta

while boiling trottole [which is this crazy top-shaped pasta they had at Safeway, photo, i am SO going to make some mac & cheese with it]:
halve and brown sausages [check kind with Chad, they were TJs chicken with fennel & red peppers & ?] then cut into chunks.
sauté 1/2 c. diced shallot or onion
add jar of TJs red pepper & artichoke tapenade and sausage & simmer
serve over pasta with grated parmesan.

veggie version: skip the sausage, and parm if you’re more like that.

2. pork tenderloin

butterfly pork tenderloin
sauté diced shallot
mix in bowl with olive oil, cumin, turmeric, coarse salt.
spread on butterflied tenderloin, roll up, wrap with bacon and secure with toothpicks
place in pan with carrots [chopped into chunks] and mushrooms [small, whole] on each side
put slice of bacon across top of veg to keep them moist.
bake at 450° ~45 min til interior temp is 160°.
served with a baked potato though a baguette would have been preferable.

February 24: Pork tenderloin

nom!

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Gnocchi with Creamy Arugula Pesto

Posted by on Jan 24, 2010 in recipe | 2 comments

This was SOOOOOO good and ridiculously easy, it literally took me about 10 minutes.

Dinner: Gnocchi with Creamy Arugula Pesto

Gnocchi with Creamy Arugula Pesto
Adapted from America’s Test Kitchen’s 30-Minute Suppers Spring 2009

2 c. lightly packed baby arugula
5 T olive oil
1/4 c. pine nuts, toasted
[I was out and used cashews instead, still delicious!]
2 garlic cloves, peeled
1/2 c. grated Parmesan
salt and pepper
2 lb. vacuum-packed gnocchi
1/2 c. heavy cream
1 T lemon juice

Process arugula, oil, 2 T nuts and garlic in food processor until smooth. Heat pan, add a bit of oil, and sauté gnocchi until bottoms are slightly brown [or you can boil it. I like the crispy bottom way]. Add cream and bring to simmer over medium-high heat until cream is slightly thickened. Off heat, stir in pesto, parmesan, lemon juice, and salt and pepper to taste.

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