Pappardelle with Pistachio Pesto

I was out to dinner last week, and a menu special caught my eye: pappardelle with spring vegetables, parmesan and candied pistachios in a pistachio pesto sauce. If I wasn’t already salivating at the thought of a spring pasta dish, they had me at pistachio pesto. When the dish arrived, I was blinded by how lovely it looked for a few minutes, before realizing that it was served in a cream sauce, not the pesto I had been longing for. No matter, the dish was good, but the inspiration was better.

I made a few notes, mid-bite, and gathered the ingredients at the market the next day. I couldn’t shake the thought of pistachio pesto, and have found only one cure for my insanity. Indulgence. At first bite, my thoughts flickered to the dish I had just days prior. The crunchy snow peas, candied pistachios (don’t skip these!), long strands of pappardelle. Except the pesto just pushed it over the edge. Just as I thought, it was way better my way.

Pappardelle with Pistachio Pesto
serves 4

pesto
2 garlic cloves
3/4 c packed, chopped basil
1/2 c raw shelled pistachios
1/2 c packed, grated parmesan, plus additional for garnish
1 t salt
1/3 c olive oil

pasta
8 oz pappardelle
8 stalks asparagus, tough stems discarded, cut into 4” pieces
1 c snow peas
1/2 c peas
1 T olive oil
1 small zucchini, cut into very thin strips, lengthwise
1/2 c raw shelled pistachios
2 t sugar
1/4 t salt
1 t honey or agave nectar

In a food processor combine garlic, basil, pistachios, parmesan and salt. Turn motor on and add olive, in a stream, through the top hole. Pulse to desired consistency, scraping down the side of the bowl, as needed. Set aside.

Bring a large stockpot full of water to a boil. Add pappardelle and cook according to directions on package. With one minute left in cooking time, add asparagus, snow peas and peas. Remove from heat and drain pasta and vegetables in a colander. Return to stockpot (or serving bowl) and toss with pesto.

In a sauté pan, add olive oil and zucchini strips, over medium-high heat. Cook 4-5 minutes, stirring occasionally, until golden brown. Transfer zucchini to the stockpot with the other vegetables, and reduce heat to medium-low. Add pistachios, sugar, salt and honey. Cook 30 seconds, stirring, until pistachios are well coated. Remove pan from heat.

Divide pasta and vegetables among 4 plates. Top with candied pistachios and grated parmesan, if desired.

Spring Black Rice

It is decidedly spring. The rain has been coming fast and furious, 3 days on, 3 days off. Rivers are overflowing, the sand on the street is being washed away, and there is the most gorgeous sight outside my front door—a blooming purple flower. To not love, or even reluctantly accept, this rain right now would be an unfortunate thing. Because when it ends (and it will end), we will be left with spring in all its glory.

So while I have been eyeing the asparagus at the market for weeks, I finally decided it was time. Mother Nature dictates my grocery shopping, and while she often puts up a good fight, this week I called a truce. Asparagus, chives, peas, spinach, leeks, basil—they are all looking wonderful. So perfectly green. And after months of various shades of brown, outside my door and inside my kitchen (all ugly), I am on a bit of a green overdose.

So indulge me here while I play a bit with color. The weather outside my door is dictating today’s post. Like this dish, it is dark and moody, but with wonderful hints of green.

Hints of spring.

Spring Black Rice
serves 4

14 oz tofu, drained and pressed, then cut into 1/2" cubes
1 1/2 c fresh orange juice
1 T honey
4 garlic cloves, minced
1/2 t salt
1 c Chinese black rice
2 c water
4 T olive oil
20 stems asparagus, tough stems discarded, cut into 1” pieces
1 small bunch chives,  finely chopped
1 c packed basil leaves, cut into thin strips
1/4 c pine nuts, toasted
1 T vinegar (I used red wine)
pepper, to taste

Combine pressed tofu, orange juice, honey, garlic and salt in a large bowl. Gently toss to coat tofu. Let sit at least 15 minutes.

In a medium sauce pan, combine black rice and water, over high heat. Bring to boil and then reduce heat to simmer, 30 minutes. Set aside.

In a large sauté pan (preferably non-stick), heat 2 T olive oil, over high heat. Add marinated tofu cubes, and cook 8-10 minutes, until golden brown, shaking pan often to avoid sticking. Add asparagus, and cook 5 minutes, until tender (again shaking pan often).

In a large serving bowl, gently combine tofu and asparagus with rice. Add chives, basil and pine nuts. Drizzle with 2 T olive oil and vinegar. Gently toss and season to taste with salt, pepper and more olive oil, vinegar, citrus or honey, if desired.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts

 

We arrived home from a sunny few days in Florida to a crazy week packed with birthday and promotion celebrations (sadly, neither of which were mine!). Since my husband had taken Monday off from work, he volunteered to go grocery shopping, which umm, NEVER happens. And while I intended on taking full advantage of the situation, I knew I had to keep the list super simple, or I’d get 36 phone calls asking what the heck is Boston lettuce and where the hell do I find Chipotle Peppers in Adobo? So it read something like: strawberries, asparagus, granola (in cereal aisle), angel hair pasta, corn meal (in baking aisle with flour)... He still arrived home frazzled, with a story about how he couldn’t find the cornmeal and asked this little Italian lady where cornmeal was who preceded to drag him all over the store showing him three different options. I couldn’t help but laugh. Nevertheless, I think this is the first time he successfully completed the entire list so I was proud and now had the fresh asparagus ready to make a healthy dinner. A quick pantry check presented sun-dried tomatoes and pine nuts. Perfect.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts
serves 4

1 lb whole wheat angel hair pasta
1/2 c pine nuts
1 bunch asparagus, tough stems removed and cut into 1” pieces
1/2 c olive oil
1/8 c white wine (or cooking wine)
juice and zest of 1 lemon
1/3 c sun-dried tomatoes in oil, diced (apx 4 oz)
salt and pepper to taste
1/4 c asaigo cheese, grated

Bring a large pot of salted water to a boil, add pasta, and cook 5-7 minutes until al dente. Drain and set aside.

Heat a large pan to medium-high, add pine nuts and cook, stirring, until golden brown, 3-5 minutes. Add 1/4 c olive oil and asparagus, turning heat to high, and cook 1 minute, stirring. Add additional 1/2 c olive oil, white wine, and lemon juice. Cook 3 minutes, until liquids begin to reduce. Turn off heat, add sun-dried tomatoes and season to taste with salt and pepper. Divide pasta among four plates and top with asparagus mixture. Sprinkle with lemon zest and asaigo cheese.