Originally From
Sprung From
Pasta Caprese
MarianneM wants to cook this
8
Italian
Dinner
- 1 Box Whole Wheat Rotini Pasta
- 1 dry US Pint Cherry Tomatos
- 4 oz Fresh Mozzarella
- Pesto:
- 2 oz Fresh Basil
- 8 cups Fresh Spinach
- 2 Cloves Garlic
- 1/2 cup Olive Oil
- 3 Tbsp Lemon Juice
Really it's all pretty straight forward to start with;
First, make your pesto sauce.
Combine all of the "dry" ingredients into your food processor and turn it on.
Drizzle in about half of the olive oil while it's running, then add the lemon juice.
Stop the machine, taste what's there already, add anything in you couldn't fit in before and start it up again.
Drizzle in the rest of the olive oil and more if needed. You want a thick, yet smooth texture.
Stop the machine again and taste. Season as you see fit, mix it up and set it aside.
Now, you may have noticed that I haven't said anything about starting the pasta water. This is because I like to like the tomatos and cheese marinate in the pesto for a bit.
Next you want to prep your cheese and tomatos. Slice the tomatos in half and cube the cheese to about 1/4 to 3/8 inch cubes. Add these to the pesto.
You may now start the pasta water.
I must emphasize the importance of first letting the water come to a rolling boil, then seasoning generously before actually adding the pasta. This is especially important with whole wheat pasta.
Cook the pasta until the desired doneness, drain the pasta and immediately add to the pesto, tomato and cheese mixture. And please, please, please for the love of Thor's stubbed left toe, do not rinse the pasta.
Mix it all up very well and serve.
First, make your pesto sauce.
Combine all of the "dry" ingredients into your food processor and turn it on.
Drizzle in about half of the olive oil while it's running, then add the lemon juice.
Stop the machine, taste what's there already, add anything in you couldn't fit in before and start it up again.
Drizzle in the rest of the olive oil and more if needed. You want a thick, yet smooth texture.
Stop the machine again and taste. Season as you see fit, mix it up and set it aside.
Now, you may have noticed that I haven't said anything about starting the pasta water. This is because I like to like the tomatos and cheese marinate in the pesto for a bit.
Next you want to prep your cheese and tomatos. Slice the tomatos in half and cube the cheese to about 1/4 to 3/8 inch cubes. Add these to the pesto.
You may now start the pasta water.
I must emphasize the importance of first letting the water come to a rolling boil, then seasoning generously before actually adding the pasta. This is especially important with whole wheat pasta.
Cook the pasta until the desired doneness, drain the pasta and immediately add to the pesto, tomato and cheese mixture. And please, please, please for the love of Thor's stubbed left toe, do not rinse the pasta.
Mix it all up very well and serve.
Pasta
