Saturday, July 10, 2010


This is a recipe that Jimmy wanted to try. He saw it on tv this morning, found it online, emailed it to me, and then made it for dinner. It's not one that I would ever think I'd like because I'm not a huge fan of garlic, but it was tasty. Jimmy said it was "awesome." It was also very quick and easy.

Perhaps it would be twice as good if we had really used all the fresh ingredients, but alas, we used petite diced canned tomatoes drained, dried basil, minced garlic, no pepperoncini (ummmm since we have no idea what that is), and plain ol' parmesan.  I actually thought it could be a good food storage type recipe except for the roasted almonds which we wouldn't exactly have on hand.

We thought sauteed zucchini & chicken would go great with this dish.

Anyhoo... here it is... found at

Servings: 4-6
1/4 cup slivered almonds
12 ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
Table salt
Pinch red pepper flakes (optional)
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.


1 to 2 Tablespoons olive oil
1 large onion, chopped
1 green pepper, chopped
1 cup fresh mushrooms, chopped
1/2 to 3/4 pound grilled steak, chopped

Saute onion, green pepper, and fresh mushrooms in olive oil until tender crisp. Remove from heat, stir in steak. Toss with cooked pasta. Add pesto and 1/2 cup Parmesan cheese. Add pasta cooking water, if necessary.

1 comment:

Amy D. said...

Wow, I never would have guessed that Jimmy would hear a recipe on the radio, look it up and request it. Way to accomodate, Heather!