Wednesday, July 6, 2011

often imitated, easily duplicated


i don't know how many times i've been to noodles and company.
it was right down the street from our high school,
and since there is absolutely nothing to do in hr except shop, eat, repeat..
as a teenager "fast casual" places were in my daily repertoire.

each time i ate i noodles i rotated through my usuals.
penne rosa, mac n cheese, pasta fresca, pesto cav...
all delicious, but not really filling.
i dunno about you.. but i could eat pasta ad infinitum.
seriously sometimes i am tempted to order 2 of these scant noodles bowls.

but why spend $10+ on several ounces of pasta...
when you can make it at home?!


i took a go at the pesto cavatappi,
and was so pleasantly surprised.
not only does it taste like the original...
it is child's play simple and cheap too....if you have your own basil plant

and the best part... 
make as much as you want!
fatten your waistline and your wallet.

I LOVE HAVING A FOOD PROCESSOR :D

----

BEST-o cavatappi (....no? too much?)

ingredients:

  • 16 oz. package cavatappi pasta
  • 1 cup fresh basil leaves
  • 3-4 cloves garlic, peeled
  • 1/4 cup slivered almonds
  • 1-2 ounces parmigiano reggiano (you can use parmesan), grated
  • 1/3 cup olive oil, extra virgin
  • 2 tbsp + 1 tbsp butter
  • 3/4 cup heavy cream
  • 3 tomatoes, large diced
  • salt, pepper

method:

boil pasta according to package directions, cook til al dente.
while still warm, toss with 1 tbsp butter and set aside.

in a food processor add basil, garlic, almonds, and cheese.
pulse a few times, then drizzle in some olive oil.
repeat until all the oil is incorporated.
continue blending until pesto is well combined.

in a large saucepan over medium-high heat, melt remaining butter.
add tomatoes and cook until almost soft, just a few minutes.
turn heat down to medium-low..add pesto, heavy cream, and pasta.
toss to combine ingredients, making sure pasta is coated evenly.
add salt and pepper to taste while continuing to stir.

yield: 8 servings...or 6 big ones