Once again we have
Kristi and Mark to thank for our dinner.
They were kind enough to share some of their fine Swiss Chard with me,
and tonight it will become a pesto for our pasta. Adding to the newness of tonight’s dish will be a brand of
imported pasta I found at Tuesday Morning. (A fun place to shop – there is always something new, and
often exotic.). It is a semolina
pasta imported from the southern Italian region of Calabria.
INGREDIENTS:
Pasta
Swiss Chard
Pine nuts
Olive oil
Parmigiano cheese
PROCESS:
Rinse and coarsely chop
the chard and cook for about 10 minutes in boiling water. Drain and allow it to cool before
adding it to the food processor along with the cheese, pine nuts, and olive
oil. Blend to creamy consistency
and add salt and pepper to taste.
(I used a basic basil
pesto recipe as a guide; it calls for 2 cups of basil leaves, ½ cup of oil, ¼
cup of cheese, and 3 tablespoons of pine nuts.)
COMMENTS:
I do believe I like the
chard pesto better than the basil.
The best word to describe the flavor of this dish is “pleasant”. It invites you to have more.
Coming up next…Kale
pesto
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