Penne with Pesto alla Trapanese

Almonds and tomatoes! Blend that into a fresh pesto for a quick pasta meal that is low in calories, yet hearty and delicious.

I found this recipe in a magazine a couple of years ago. Actually, I think I found it in Men's Health Magazine, one of my husband's favorites. The recipe comes from a Lidia Bastianich, host of Lidia's Italy. I have never seen the show, but she is quoted in the magazine article as saying, "This recipe brings me back to Sicily and the friend who taught me this new version of pesto with almonds. It's quick, simple and easy to clean up!" It sounded like the perfect weeknight meals I could make in minutes, and I loved it from the very first go.

You know, I think I will look Lidia up on the internet. Maybe I should start watching her show if it is still on... Okay, I am reading her bio now. http://www.pbs.org/food/chefs/lidia-bastianich/ I guess she is pretty reknown...I feel like I have been living under a rock now or something. She has a major NYC restaurant with her son and rock star chef Mario Batali as partners, plus she has jars of pasta sauce for sale with her picture on it and all. I really need to get out more. Sigh!!!

Now that I have some lovely tomatoes (Roma, cherry & red) from SLO Veg and all the other required fresh ingredients, I am thinking about this pesto. The key is to blend, pour onto hot pasta, and eat...no waiting. That's Pesto alla Trapanese at its best! Its gonna be our workout night go-to dinner.

Tonight I also cooked some opah fish seasoned with lemon pepper and coarse sea salt in butter and served it alongside the pesto pasta, which was linguine, not penne. Tomatoes, garlic, parmesan cheese and fish... I'd say that's about as Mediterranean as it gets!

Pesto with Pesto alla Trapanese

3/4 lb. penne rigate pasta
1/2 lb. cherry tomatoes, very ripe and sweet
8 large, fresh basil leaves
2 Tbsp. unsalted roasted almonds
1 large garlic clove, crushed and peeled
1/4 tsp. crushed red pepper
1/4 tsp. sea salt
1/4 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese

1. Cook pasta according to package directions until al dente.
2. While pasta cooks, rinse the tomatoes and basil and pat dry.
3. Place the tomatoes in a blender or food processor, followed by the basil, almonds, garlic, red pepper flakes, and salt. Blend for a minute or more into a fine puree; scrape down the bowl and blend again if any large pieces are left.
4. With the machine still running, add the olive oil in a steady steam to emulsify into a thick paste.
5. Scrape the pesto into a big bowl. Drop drained pasta onto the pesto. Toss quickly to coat the pasta, sprinkle on cheese, and toss again. Serve immediately in bowls.

Bottom of the Barrel Pasta

It's the night before delivery day from SLO Veg, and I need something yummy for dinner. Let's see, I have onions: red, yellow, and a leek. I think I will go with the leek. There is corn on the cob that I thought Lee would boil the other night, but he didn't. Also, the basil, cilantro and flat-leafed parsely that I had stored in a plastic tub were still crisp. That, and some purple cabbage are all the fresh vegetables I have in my frig right now. Tomorrow's delivery of vegetables and fruit will be just in the nick of time. 

Angel hair Pasta with Shrimp

1/2 pound shrimp, peeled and precooked
1 leek
4 basil leaves
3 sprigs Italian flat-leafed parsley
1 jar prepared Alfredo sauce
7 oz. Angel hair pasta

Bring pasta water to a boil and add salt. Put the pasta on and cook for about 8-10 minutes, until al dente. Meanwhile, saute the sliced leeks in butter for a few minutes, then add the shrimp and heat through. Pour in a jar of prepared Alfredo sauce and season with chopped fresh basil and parsley. Serve over pasta. Add a sprinkle of parmesan cheese, if desired.

Creamy Tomato Penne with Shrimp

I saw this recipe on the Pioneer Woman's website and just had to have it! In a premeditated move, I bought two bags of frozen shrimp when I made a pit stop at Trader Joe's the other day--one bag for this dish, and one for something else later, or sooner!

My two grand-nieces were spending the week with me and they both are Food Network junkies! They like to cook and bake and try new foods, which I think is pretty rare in teenagers, but I love it! The best part is that they have been trained to clean up after, too! So my niece Savvy was telling me some of her favorite dishes to make were Creamy Tomato Tortellini and Abondigas soup and spaghetti (you put Siracha in it!). I would say she has a pretty sophisticated palate.

We got that lovely purple basil in our SLO Veg box last week, and I stored it in the frig in a plastic dish with a paper towel to absorb moisture. It has kept pretty well, but I need to use it up and I can add it to this dish! Savvy and I (acting as Sous chef) started the water for the penne, then proceeded to saute the onion and garlic in butter and oil. The shrimp were already cook, tails removed, so all I had to do was rinse them and chop them up. We added the wine, let it cook down, then added the tomato sauce and cream. After a few minutes of simmering, the shrimp went into the pool along with the basil and parsley and some salt and pepper. Meanwhile, Birdy had buttered a loaf of sourdough bread and spread fresh minced garlic on top of it and we had it toasting in the oven. We also had cauliflower roasting in the oven and it was just about done, nicely browned on the edges. Lee cleared off the dining room table so we could all sit down and have a delicious family meal. Everybody got their beverages and the feast began!

Creamy Tomato Penne with Shrimp, or Penne a la Betsy, as Ree calls it!

Recipe from Ree Drummond of Pioneer Woman

Penne a la Betsy

Print Recipe

Ingredients

• 3/4 pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• 1/2 cup White Wine, Or To Taste
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs
http://thepioneerwoman.com/cooking/2007/09/penne_a_la_betsy/

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Here is another recipe from SLO Veg:

Roasted Cauliflower with Kalamata Vinaigrette (Cauliflower) 

yield: Makes 4 (side dish) servings 

active time: 20 min 

total time: 35 min 

Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. 

So is roasting it, which brings out the best in this vegetable, caramelizing its 

edges and playing up its nuttiness. A briny olive vinaigrette adds just the right 

sharp-savory note. 
 
Ingredients:
1 (2 1/2-to 3-pounds) head cauliflower 
1/4 cup extra-virgin olive oil, divided 
1 small garlic clove 
1 to 2 tablespoons fresh lemon juice (to taste) 
1/4 cup pitted Kalamata olives, finely chopped 

Preparation: Preheat oven to 450°F with rack in lower third. Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.