rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: DO NOT ADD SALT. Pesto from a jar is very salty. The almond milk cuts the saltiness down to bearable levels. There is no need to salt the pasta water or add salt to the sauce or the finished dish.

Note: The recipe as given makes three generous or four moderate servings. To make more, increase the ingredients in proportion.

Ingredients

10 oz pasta
1 jar (7 oz) Seggiano raw basil pesto or equivalent
14 oz unsweetened almond milk (no need to measure in advance)
Freshly ground pepper (optional)
1 package GF parbaked ciabatta rolls (optional)

Equipment

Medium pot with lid for cooking pasta
Scale
Strainer for draining pasta
Small nonstick pot with lid for sauce
Wooden spoons

Steps

0) Mise en place. Gather your ingredients and tools. Fill the pasta pot 3/4 full with water, put the lid on, and start it heating over high heat. Make sure the sink is empty and clean for easy pasta draining. If you're making rolls, preheat the toaster oven as directed on the rolls package.

1) Make the sauce. Remove the lid from the pesto jar and microwave the jar for 30 seconds. Pour the pesto into the pot. Fill the jar with almond milk, cover it with the lid, shake it to dislodge the remaining bits of pesto, and pour the pesto-milk into the pot. Fill the jar with almond milk again and pour it into the pot. Heat the sauce over medium-low heat, stirring frequently, until the ingredients have all combined and started to bubble. Simmer until the sauce darkens and thickens slightly. Cover the pot and turn off the heat.

2) Cook the pasta. When the cooking water boils, weigh the pasta (or estimate based on the size of the pasta package) and pour it into the water. (If you're making rolls, put them in the oven now, assuming it's finished preheating.) Cook the pasta for the time shown on the package, stirring occasionally. When the timer goes off, try a piece. If it's not yet done, keep cooking it until it is. Drain the pasta.

3) Combine. Put the pasta into the sauce pot and stir well, adding hot water if necessary. If you accidentally add too much water, just stir the pasta gently for a minute and the extra water will be absorbed. You can also briefly heat it to thicken the sauce. Serve immediately, ideally with rolls that you can use to mop out your bowl after.

4) Store. Leftovers will keep in the fridge for a few days but should be eaten fairly soon for best consistency. This dish does not freeze well. Before reheating, add a little warm water to loosen up the sauce, since the pasta will have absorbed a lot of the water. Best reheated on the stovetop; if you microwave it, leave the lid on the container, pulling up a corner just enough to let steam out.

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