MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended but
still has a slightly grainy consistency. Take care not to
over-grind to avoid a paste-like result. Use a rubber
spatula to transfer the pesto to a small mixing bowl.
Press plastic wrap directly on the surface of the pesto
and chill until you are ready to use it. For best results,
use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with a
thin film of olive oil; press plastic wrap directly on the
surface and seal the container. When ready to use, thaw
and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated on
the package directions. Just before draining, set aside
1/2 cup of the pasta cooking water. Drain the pasta; while
it is still dripping wet, return it to the pan. Add the
pesto and the 3 tablespoons grated cheese, blending well
with a wooden spoon and working in a few tablespoons of
the reserved cooking water or more, if needed, to loosen
up the sauce and coat the pasta evenly. Transfer to
individual plates and scatter the chopped pistachios over
each. Pass additional grated cheese at the table.

* If the membrane of the pistachios don't peel off easily
after rubbing them with your fingers, blanch them in
boiling water for about 1 minute. Drain, shock in cold
water, and dry the nuts in a paper towel. Toast them
lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

MMMMM

... Government is too big and too important to be left to politicians.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended but
still has a slightly grainy consistency. Take care not to
over-grind to avoid a paste-like result. Use a rubber
spatula to transfer the pesto to a small mixing bowl.
Press plastic wrap directly on the surface of the pesto
and chill until you are ready to use it. For best results,
use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with a
thin film of olive oil; press plastic wrap directly on the
surface and seal the container. When ready to use, thaw
and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated on
the package directions. Just before draining, set aside
1/2 cup of the pasta cooking water. Drain the pasta; while
it is still dripping wet, return it to the pan. Add the
pesto and the 3 tablespoons grated cheese, blending well
with a wooden spoon and working in a few tablespoons of
the reserved cooking water or more, if needed, to loosen
up the sauce and coat the pasta evenly. Transfer to
individual plates and scatter the chopped pistachios over
each. Pass additional grated cheese at the table.

* If the membrane of the pistachios don't peel off easily
after rubbing them with your fingers, blanch them in
boiling water for about 1 minute. Drain, shock in cold
water, and dry the nuts in a paper towel. Toast them
lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

MMMMM

... Adding bacon changes it from good to very good.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended
but still has a slightly grainy consistency. Take care
not to over-grind to avoid a paste-like result. Use a
rubber spatula to transfer the pesto to a small mixing
bowl. Press plastic wrap directly on the surface of the
pesto and chill until you are ready to use it. For best
results, use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with
a thin film of olive oil; press plastic wrap directly on
the surface and seal the container. When ready to use,
thaw and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated
on the package directions. Just before draining, set
aside 1/2 cup of the pasta cooking water. Drain the
pasta; while it is still dripping wet, return it to the
pan. Add the\ pesto and the 3 tablespoons grated cheese,
blending well with a wooden spoon and working in a few
tablespoons of the reserved cooking water or more, if
needed, to loosen up the sauce and coat the pasta evenly.
Transfer to individual plates and scatter the chopped
pistachios over each.

Pass additional grated cheese at the table.

* If the membrane of the pistachios doesn't peel off
easily after rubbing them with your fingers, blanch
them in boiling water for about 1 minute. Drain, shock
in cold water, and dry the nuts in a paper towel. Toast
them lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

MMMMM

... I shot a man with a paintball gun just to watch him dye.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)