We had a small family birthday party for Asher. I knew his favorite dish was the Ragu pasta I make once a week, but I wanted this pasta dish I got from Kate H, complete with her handy notes (thanks, Kate!).Pistachio Pasta with Turkey
from Colorado Cache
3/4 c basil pesto, at room temperature
1 c shelled pistachio nuts (I like to toast them for a few minutes at 350 degrees)
1/2 c coarsely chopped fresh basil
1/2 lb smoked turkey breast
12 oz pasta (they recommend fettucine), cooked al dente and drained
In large bowl, combine pesto, pistachios, basil, and turkey. Add hot pasta and toss to coat.
Basic Basil Pesto:
1 c pine nuts (or half pine nuts and half pecans or almonds or walnuts)
1 tsp kosher salt
1/2 tsp pepper
1 Tb minced garlic
3 c loosely packed, fresh basil leaves
4 oz Asiago cheese, grated
2 oz parmesan cheese, grated
1 c olive oil
In food processor, combine nuts, salt, pepper, garlic, and basil. Pulse until finely chopped. Add cheeses and pulse until smooth. With processor running, add olive oil in a slow steady stream. Process until well-blended. Store in refrigerator up to one week, or freeze up to three months.
from Colorado Cache
3/4 c basil pesto, at room temperature
1 c shelled pistachio nuts (I like to toast them for a few minutes at 350 degrees)
1/2 c coarsely chopped fresh basil
1/2 lb smoked turkey breast
12 oz pasta (they recommend fettucine), cooked al dente and drained
In large bowl, combine pesto, pistachios, basil, and turkey. Add hot pasta and toss to coat.
Basic Basil Pesto:
1 c pine nuts (or half pine nuts and half pecans or almonds or walnuts)
1 tsp kosher salt
1/2 tsp pepper
1 Tb minced garlic
3 c loosely packed, fresh basil leaves
4 oz Asiago cheese, grated
2 oz parmesan cheese, grated
1 c olive oil
In food processor, combine nuts, salt, pepper, garlic, and basil. Pulse until finely chopped. Add cheeses and pulse until smooth. With processor running, add olive oil in a slow steady stream. Process until well-blended. Store in refrigerator up to one week, or freeze up to three months.
This is THE only pesto I'll be making from now on.
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