Thursday, August 30, 2007

Vegetarian Fusilli with Pesto

This is a recipe I made up... I was trying to figure something out for dinner one night and I decided to throw some stuff together... :)

Serves 4
Prep Time: 10 min
Cook Time: 20 min

1 lbs. fusilli pasta a.k.a. spiral pasta, cooked
3 tbsp butter

1/4 cup pecans, roughly chopped
1/2 cup cream (you can substitute this with half&half if you wish, but please don't use milk)
4 tbsp homemade or store bought pesto
2 large eggs, beaten
2 tsp salt
1/2 tsp fresh cracked pepper

3 tbsp tapenade, or chopped kalamata olives
1/4 cup sun-dried tomatoes, sliced into strips
8 tbsp romano cheese, for garnish

After cooking and draining your cooked pasta, it should be al dente which means still a little bit chewy and firm when bitten.

In the same large saucepan you cooked your pasta in, place it over medium-low heat and melt your butter. Add the pecans and toast for 3-5 minutes.

Add your pasta back to the large saucepan over medium-low heat, and add your pesto, cream, salt, and pepper to taste and stir gently until well incorporated. Once the mixture is warm, add your beaten eggs and stir for 3-5 minutes or until sauce thickens.

Remove from heat once your sauce has thickened and add your tapenade and sun-dried tomatoes, and stir to heat the tapenade and sun-dried tomatoes throughly.

Serve in pasta bowls and garnish each plate with romano cheese.

I hope you all enjoy this delicious mediterranean inspired pasta dish!

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