Tag Archives: Pesto

Corn Pesto Pasta

29 Aug

So as I write this we are currently in the midst of the beginnings of Hurricane Irene. Hopefully by the time this post goes live, everything will be back to normal with not too much damage. One can hope at least!

But let’s not talk about such things as measly hurricane’s (you here my Irene?!? I AIN’T SCARED OF YOU) and let’s instead talk about this amazing corn pesto. Oh, you’ve never HEARD of corn pesto? Yeah, I didn’t either, until I saw Joanne post about it. We have been consistently getting beautiful and delicious and sweet corn from our CSA for the past couple of weeks and when I saw her post, I immediately knew what I was making for dinner.

As the pest whirred away in my food processor, I snuck a taste just before adding the beautiful concoction to my pasta. I’m pretty sure it took all my being to not consume the entire bowl. It was creamy, it was sweet, it was cheesy, it was AMAZING.

You pretty much need to go to your nearest farmer’s market, buy some fresh corn, and immediately make this dish. You will not be sorry. I promise. Scout’s honor (not that I’ve even been a scout, but you get the idea)

Corn Pesto Pasta
Adapted from Eats Well with Others, originally from Bon Appetit

Ingredients

  • 4 cups fresh corn kernels (from about 6 ears of corn)
  • 1 garlic clove, minced
  • 1 medium sized onion, sliced thinly
  • 1/2 cup grated Parmesan (I used a 3 cheese blend of Parmesan, Asiago & Romano cheese)
  • 1/3 cup toasted pine nuts
  • 1/3 cup extra virgin olive oil plus 4 tbsp
  • 1 package of your favorite pasta, cooked according to directions (I used brown rice shells)
  • 1 bunch arugula
  • 2 ripe tomatoes, chopped
  • Salt & Pepper
Directions
 – In a medium saute pan on medium high heat, add 2 tbsp olive oil to pan. Add the garlic and cook, stirring occasionally for about 2 minutes, until the garlic starts to brown. Add corn, salt, and pepper (to suit your tastes) and stir until the corn is tender, about 4 minutes. Remove from pan and put all but half a cup of the corn mixture into your food processor.

 – Add the cheese and pine nuts to the processor and turn on. While the food processor is going, slowly add in the olive oil until the pesto is smooth. Turn off the food processor and add in the remaining kernels. Using a spatula, mix everything together and set aside.

 – In the same saute pan add 2 tbsp olive oil to pan and then add the onions and cook until translucent, about 5-8 minutes. Add the arugula and stir to combine. Cook until arugula is slightly wilted, about 2 minutes more.

 – Once your pasta is cooked, drain pasta, reserving about 1 cup of pasta water. Return pasta to pot and add the corn pesto, arugula & onion mixture, and chopped tomatoes and stir to combine. Thin the pasta to your liking with the reserved pasta water. Sprinkle more cheese on top if you like your plate extra cheesy.
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Meatball Pizza

2 Oct

Remember those turkey meatballs I blogged about a few months back? I make them A LOT and I always forget to cut down the recipe so I end up with way too many meatballs I don’t even know what to do with them anymore. So I decided to make them into a pizza!

I mean, why settle for boring spaghetti and meatballs or meatball subs when you can have meatball pizza? You really shouldn’t even think twice before making this pizza. I love making homemade pizza because it’s simple and the possibilities are only limited by your imagination.

Meatball Pizza

  • 6-8 turkey pesto meatballs (or meatballs of your choosing), sliced
  • 1 green pepper, sliced
  • 1 small yellow onion, sliced
  • your favorite pizza dough
  • pizza sauce
  • sliced mozzarella
  • salt and pepper to taste
  • garlic powder and oregano to taste

Preheat oven to 475 degrees. Saute onions and peppers in saute pan on medium high heat and flavor with seasonings listed above. I like to bake my pizza crust for about 10 minutes before adding my toppings, it prevents and liquids from leaking and I think it makes the crust crunchier.

Ladle on your pizza sauce and then add sliced meatballs to the pizza.

Then add the peppers and onions.

And finally the sliced mozzarella.

Bake for an additional 12-15 minutes, or until the mozzarella starts to brown.

Let pizza cool for a few minutes, cut, serve and consume immediately.

Turkey Pesto Meatballs

21 Jul

I love me some meatballs. When my Momma would make meatballs, she always made a huge pot of them (She tends to make a lot of everything really), and every time I would walk past the pot I would dive in for a meatball. They were just THAT good.

These are NOT my Momma’s meatballs, but they are still pretty delicious. My Mom would make beef meatballs, and these are turkey. Although I think this recipe would taste delicious made with either beef, turkey, chicken, even lamb. You can buy store bought pesto but ever since I made my own homemade pesto, I haven’t gone back (Although, I have to admit, Whole Foods makes a delicious pesto). But I digress…

Turkey Pesto Meatballs

Adapted from Baked Bree’s Turkey Pesto Meatballs

  • 2lbs ground turkey breast
  • 1.5 cups bread crumbs
  • 1/2 cup pesto (recipe to follow)
  • 1/3 cup grated Parmesan
  • 2 egg whites
  • Salt, to taste
  • Pepper, to taste

Preheat oven to 375 degrees. Mix everything together in a big bowl. Take a large baking sheet and stick a wire rack on top. Roll into 1 inch balls and place on wire rack. Bake for 20-25 minutes, or until meatballs are browned. Serve over pasta or in a sandwich.

BONUS RECIPE!

Homemade Pesto

  • 1/4 cup pine nuts
  • 2 cloves of garlic, chopped
  • 5 cups of basil
  • 1 cup grated Parmesan
  • 1.5 cups Extra Virgin Olive Oil
  • Salt and Pepper, to taste

Combine pine nuts, garlic, basil and Parmesan in a food processor. While the food processor is on, slowly add the olive oil until fully combined. Add salt and pepper. Serve immediately or chill in the refrigerator.

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