Penne with Five Nut Pesto

[Guest guest]

This is the recipe that was supposed to be under this heading.

 

* Exported from MasterCook *

 

Pasta with Five Nut Pesto

 

Recipe By : adapted from Food & Wine 1997 Annual, p. 90

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Pasta

Nuts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup hazelnuts -- * see note

2 cups basil leaves -- lightly packed

1/4 cup whole almonds -- blanched

1/4 cup walnut pieces

1/4 cup unsalted pistachios -- shelled**

1/4 cup pine nuts

1/4 cup Parmesan cheese -- freshly grated

1/4 cup Pecorino Romano cheese -- freshly grated

2 tbsp flat-leaf parsley -- chopped

3 lg cloves garlic

salt and freshly ground black pepper

1/2 cup extra-virgin olive oil -- + more as needed

2 tbsp water -- if needed

1 tbsp unsalted butter -- *** see note

1 lb penne pasta

 

If you have regular hazelnuts that are not peeled: Preheat oven to

350°F. Toast the hazelnuts in a small baking pan until fragrant, about

12 minutes. Transfer the nuts to a clean kitchen towel and rub them

against each other to remove the skins. Let cool completely.

 

In a food processor, add the garlic and process. Then add the herbs.

Process until chopped up well. Then add the nuts, cheeses, salt, pepper.

With machine running, pour in the oil in a thin stream and process until

the nuts are finely chopped. Add the butter and process until blended

but still grainy.

 

Fill a large pot with water, cover and bring to a boil. Add salt and the

pasta. Cover partially until the water just returns to a boil, then

uncover, stir the pasta and cook until al dente. Draint he pasta,

reserving 1 cup of the cooking water. Transfer the pasta to a warmed

large serving bowl. Add the pesto and toss to combine. Add 2-3 tbsp of

the reserved pasta cooking water if the sauce is too thick. Serve

immediately.

 

Make ahead: After Step 2, transfer the pesto to a large jar, tap out any

air bubbles and press a piece of plastic wrap directly on the surface.

Cover and refrigerate for up to one week. Bring to room temperature

before proceeding.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Risa's notes:

* I used packaged hazelnuts that were already chopped & had their skin

peeled off. If not, follow directions.

** I couldn't find unsalted pistachios so I bought salted but cut a lot

of the extra salt from the recipe.

*** I did not put the butter into the pesto mixture. I put it in at the

end after I put the sauce on the pasta. I let it melt. I also used low

fat butter.

 

RisaG