Friday, September 6, 2013
Pappardelle with Pesto, Ricotta and Vegetables
For the Pesto:
2 cups fresh basil leaves
2 garlic cloves
1/3 cup pine nuts (I've made it with walnuts also and it was good)
1/2 cup grated Parmesan cheese
1/2 cup olive oil
1/4 tsp. salt
1/4 tsp. pepper
In a food processor or blender, combine the basil, garlic, pine nuts and cheese. Pulse until coarse. If you are using a blender you may need to dig in with a spatula to stir things up a few times. While running, pour in the olive oil. Taste, add salt and pepper as desired.
12 oz. pappardelle pasta (fettucine or extra wide egg noodles would be good substitutes)
1 1/2 cups fresh green beans, cut into 2-inch pieces
2 cups fresh or frozen corn kernels
1 15-oz. container ricotta cheese
1 cup chopped tomato
1 Tbsp olive oil
1 Tbsp white wine vinegar
1/2 tsp. dried oregano
1/4 cup grated Parmesan cheese for sprinkling
1/2 tsp. salt
1/2 tsp. pepper
Bring a large pot of water to a boil. In a small bowl, combine the tomato, olive oil and vinegar plus oregano, if using, and stir to combine. Set aside while cooking the pasta.
Once the water is boiling, add the pasta, beans and corn. Cook for 7-8 minutes, drain, and rinse.
Place the ricotta cheese in a large serving bowl (this dish can be hard to mix well, so make sure you have a roomy bowl). Add the pesto and stir to combine. Add the pasta/veggie mix and toss well but gently to coat. Pour the tomato mix over the pasta and stir. Sprinkle with extra Parmesan cheese and salt and pepper to taste and serve.