Gwne's HERB PESTO CAPPELINI WITH SPRING ONIONS

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Gwne's HERB PESTO CAPPELINI WITH SPRING ONIONS

 

1 stalk Spring Garlic

8 ea. Spring Onions

1/2 cup Extra Virgin Olive Oil

1/4 cup Tarragon Leaves

1/4 cup Mint Leaves

1/4 cup Dill

1/2 cup Chives

1 cup Chervil

1/2 cup Parmesan Regianno

1 tsp. Salt

1 tbsp. Pepper

1 lb. Cappelini, dry

 

 

 

 

While pasta is cooking, chop spring garlic finely and sauté in 1 TBSP of olive

oil until soft, approximately five minutes - reserve.

 

Cut the spring onions in half lengthwise and roast at 350 degrees on a lightly

oiled sheet pan until soft - approximately 12 minutes.

 

While onions are roasting prepare pesto by combining; the sautéed spring garlic,

the remainder of the olive oil, tarragon leaves, mint leaves, dill, chives,

chervil, Parmesan Regianno, salt and pepper in a food processor - pulse until

paste is smooth.

 

When pesto is finished, reserve and cook cappelini to order.

Toss pesto with cooked warm cappelini, garnish with roasted spring onions, fresh

herbs and cracked black pepper .

 

Author: GWEN KVAVLI GULLIKSENSSPRING

Source: Chef2Chef.com

Formatted by Chupa Babi: 02.26.08

 

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