Barefoot Blogging: Pasta, Pesto & Peas

My second assignment as a "Barefoot Blogger" was to make Ina's Pasta, Pesto & Peas. And I came to a conclusion as a result of trying this recipe. I've decided I really don't care for pesto.

I mean, I know I should. I love all the ingredients in it- fresh basil, good parmesan cheese, peas, pasta-- I mean, how could you go wrong? Yet, alas, it does not make my soul sing or make my tummy smile. But, it did make a lot friends happy when I brought the shedooby-load of leftovers to them. ;)

I made half of this and it was still enough to feed a whole baseball league, so beware the amount this makes! :)

Pasta, Pesto, and Peas
Copyright, 2001, Ina Garten, All rights reserved

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Barefoot Blogging & Baked Eggs

So, I've joined up with an online group of Inaites. Our mission is to plow through Ina Garten's considerable collection of recipes, making 2 pre-designated recipes a month, about which we will blog. This is great for me as I have all of her books and this is the first excuse I'll have to make some of the recipes :)

Our first recipe is Ina's Baked Eggs from her Barefoot in Paris cookbook. I've tried this recipe before and it's delicious for dinner w/a green salad. The mistake I made this time was using a 2 c. oven proof porcelain bowl vs. the gratin I normally employ.

I should have either a.) used the gratin for the three eggs so they would have room to spread out and cook evenly or b.) used only 2 eggs in my porcelain bowl and adjusted topping accordingly.

As it stands, mine were still a little too raw in the middle, which I attribute to the dish not being big enough (a few extra minutes under the broiler fixed this issue).


Here's the recipe for those interested:


Herbed-Baked Eggs (otherwise known as shirred eggs)
Copyright, 2004, Barefoot in Paris, All Rights Reserved

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs 2 tablespoons heavy cream
1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.

Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.

Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.)

The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread