Anotheryarn Eats

August 22, 2008

Dinner August 20: Pasta Salad

Filed under: Recipes — Tags: , — anotheryarn @ 4:09 pm

Actually it was Ziti and Broccoli Salad with Sun-dried tomato Pesto from Simple Vegetarian Pleasures by Jeanne Lemlin, minus the ziti plus some fusilli shaped pasta.  The choice was a broccoli and smoked cheese frittata or this and TheHusband’s eyes lit up when he took a look at this recipe.  Our large head of broccoli from last week just barely made enough broccoli IMO, and only 3 cups of it was the florets.  I found the pesto to be very thick and  really noticed the garlic bite, but my taste buds are also a little off from a cold.  I also thinks it makes a lot of pasta salad and am wondering what is up with cookbook authors thinking 4 oz of dried pasta is a serving; we’ve eaten 5 servings (2 for dinner, 3 for lunch) and have one more left, but I gorged myself on it Wednesday after barely eating all of Tuesday and early Wednesday.  So I think it makes a minimum of 6 generous servings, and closer to 8 if you eat it with something else.

Pasta with broccoli and sun-dried tomato pesto

  • I lb. short pasta
  • 4-5 c broccoli florets (about 1 bunch)
  • pesto
  • 2 oz. sun-dried tomatoes (the dried kind, not oil pack)
  • 1/3 c olive oil
  • 2 garlic cloves, minced
  • 2 T chopped fresh basil (1 t. dried)
  • 1/2 c chopped fresh parsley
  • 3 T chopped walnuts (I used almonds)
  • 2 T freshly grated parmesan
  • 1/2 t salt
  • black pepper to taste

Put a pot of water on to boil of course.  Grab another pot and steamer insert (make sure it is big enough to hold the broccoli) and steam the sun-dried tomatoes for about 7 minutes so they get soft (I also pulled out a 1/4 c of the water after steaming and set it aside, just in case-but don’t dump the water from the steamer pot just yet).  Place the sun-dried tomatoes in the food processor and add the olive oil and garlic and pulse until it is a paste.  Add the herbs and pulse some more, then add the nuts and cheese (you are supposed to stir the nuts and cheese in by hand, but I said “bah” to that) and pulse a couple times to combine.  While the pasta is boiling steam the broccoli (same steamer pan, add more water if necessary) until it is bright green and still a wee bit crisp (Lemlin has you drop it in boiling water and then pat dry, I figure the steamer is already out so I used it instead).  Dump the steamed broccoli into a big bowl.  When the pasta is done drain it, reserving 1 tablespoon of the starchy pasta water, and dump it in the bowl with the broccoli.  Stir the tablespoon of pasta water into the pesto to thin it out a little (at this point I added a bit more oil and a tablespoon of the tomatoey water too, I thought it needed it) and then dump the pesto into the big bowl with the pasta and broccoli and stir until everything is coated nicely.

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