Posts Tagged 'pinenut paste'

pine nut pasta

this is my own theme and variations of a walnut pasta which is essentially the same but i have substituted walnuts for pine nuts and parsley for basil. this, snow, is my hook. and this is what i found:

ingredients

1 clove or garlic (ie. 2)

1 tsp salt

200g pine nuts (toasted…but only very lightly because inspite of my own fabricated version of common belief, pine nuts very lightly toasted will give off an unprecedented creaminess – one which you just cant get from your pine nuts toasted to golden colour.)

150g sourdough

100 ml mik

1 bunch basil roughly chopped

100ml olive oil

juice of 1/2 lemon

200 g tagliatelle

100g parmesan

in a mortar and pestle bash up garlic with a pinch of salt to a paste. add the pine nuts and pound until its a rough paste. you could, i realised after accidently sticking my finger in and putting it in my mouth, leave it at this stage and eat straight from the mortar itself. be reasonable they say. but then as mae west said, too much of a good thing can be wonderful. i guess the bottom line is if i were pounding nuts and garlic into some sort of sickeningly sublime paste for my own personal consumption this wouldnt be much of a blog and you wouldnt be reading it. but then according to my stats, you arent. not that i look at that kind of thing. i digress. then transfer into a bowl depending on the size of your mortar and add the bread which has been soaked, along with the remaining milk. mix again, then add the parmesan and the olive oil and finally a squeeze of lemon. (the lemon takes this from creamy, heavy, stodgy and potentially bland to something entirely different…because thats what lemons do.)

Cook the tagliatelle for 3 or so minutes and drain. return pasta to the pot and keep some cooking water back. then pour in your pine nut sauce (pesto/paste/stuff) and mix until all the pasta is coated. sprinkle with parmesan cheese, some torn up basil and some toasted pine nuts (not too many in spite of what the pine nut enamoured voices in your head might say…its just to echo whats happening in the sauce and adds texture for those who like that kind of thing.

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