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Archive for the ‘pasta’ Tag


A meal perfect for catching up

Desi, one of my closest friends from high school, was my first official guest in my new home. After her, my mom came up for the 4th of July weekend. And now, everything is back to the way it was, but I do have lots of photos to share from all the cooking that ensued. First, Desi:

After a 3-year gap without seeing each other, we seamlessly picked up right where we left off. It was beautiful; we were laughing and joking as though we had seen each other the night before.

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Refreshing pasta

A few days ago, when I wrote about my grandfather, I was touched by the support I received in the form of emails and comments. I called my grandmother actually, and read her a few of the messages bloggers and non-bloggers had left describing their personal relationship between food and family. At the expense of sounding sappy, it made me realize how much I enjoy blogging. I really do. As for my grandmother, she said I ought to cook a nice dinner for everyone. Since we’re all scattered around the world, however, I thought I’d share with you the next best thing, a post on one of my favorite refreshing pasta dishes you can enjoy all summer.

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It’s no guac, but who cares?

Living in the godforsaken Ithaca tundra, I realized that despite how bad the weather is, there are always things to look forward to. In the spring, for instance, it’s regaining the sensation in my fingertips and the opening day at the farmer’s market. Last Saturday, the latter of the two was realized. The weather is still too cold for my liking; but a 40-degree high is certainly appreciated after such a brutal winter.
Luckily, the rest of America is right on schedule with the commencement of spring and so I was excited to find ripe avocados calling my name at the store last week. After poking all of them to pick the ripest out of the bunch (don’t judge, I know you do it too) I bought 4; I used the first one to shoot the Avocado Milkshake Video, and the rest to experiment on an Avocado Pesto I dreamt up recently. Believe me, just like the milkshake, it’s a lot tastier than it sounds.

mise en place

The ingredients are similar to a regular pesto, but with minor alterations. The bulk of the greenness now comes from the avocado while the basil is merely a supporting actor in the whole production (I didn’t have the heart to exclude it). Then I decided to add lemon juice for zing and milk for a creamy touch.
No, the sauce will not curdle because the natural fats in the avocado help keep everything together (clever, huh?).

the spoon test

After processing everything together you’ll have a super thick sauce. No panicking is necessary as you’re only a couple steps away from pesto heaven at this point. The sauce will later be brought to consistency with pasta water, so just remember to reserve a cup before draining it.

vibrant green color

One of my favorite components of this dish is the vibrant forest-green color that the spinach takes on after sautéing. Of course, I keep it Italian by throwing in some toasted pine nuts. And if you don’t dig spinach, you can substitute arugula for a more peppery flavor that works out just fine (especially if you’re a big fan of arugula, as I am).

Once the pasta is cooked, reserve a cup of the cooking water and toss the pasta with the sautéed spinach and sauce. You’ll notice that the sauce is still very thick and this is completely normal. Incorporate the pasta water a little at a time until you reach the perfect consistency you’re looking for.

Avocado Pesto Pasta

Avocado Pesto Pasta

(yields approx. 4-6 servings)

Components

  • 1 lb. pasta
  • 1 hass avocado
  • 1/3 cup milk
  • 10-12 leaves of basil
  • ¼ cup Parmigiano-Reggiano, shredded
  • 2 tbsp. + 2 tbsp. extra virgin olive oil
  • 3 tbsp. lemon juice
  • 1 clove of garlic
  • 2 oz. pine nuts, toasted (approx ½ cup)
  • 6 oz. baby spinach
  • salt & pepper, to taste

Putting them all together

  1. In a large pot, cook pasta to specifications as directed on the package and set aside a cup of the cooking water.
  2. Blend the avocado, milk, basil, Parmigiano, 2 tbsp. olive oil, lemon juice, garlic and ¼ of the pine nuts until smooth to make the sauce.
  3. Using the remaining olive oil, sauté the spinach and the pine nuts just until the spinach wilts and turns a vibrant green.
  4. Toss the cooked pasta, sauce and sautéed spinach together and add a little of the cooking water at a time until you reach the consistency you like.
  5. Serve with some extra Parmigiano shredded on top

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Pasta alla Zarina

Festive green, nutty and full of fragrance; Pasta alla Zarina is my spin on the classic pesto Genovese. This dish is fresh, modern and was inspired by my fashionista friend, Zarina (and her love of spinach).

Zarina and I met at an internship one summer and were practically joined at the hip. Between our Shakira-tuned car rides to work and our late-night mint chocolate chip sessions, there wasn’t much we didn’t do together. This pasta dish is her absolute favorite (or so she tells me) and the least I could do was name it after her… and blog about it.

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