Sweet and light on a sunny day
Wednesday, February 27th, 2013 02:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serai.
Catching up with Jon and Stephen while enjoying a yummy bowl of pasta. Mmm...
Angel Hair Pasta with Walnut-Carrot Sauce
Kosher salt
10 oz whole-grain angel hair pasta
2 medium carrots, roughly chopped
1/3 cup walnuts
2 cloves garlic, roughly chopped
½ tsp dried oregano
1 tsp grated lemon zest
Pinch of red pepper flakes
2 tbsps extra-virgin olive oil
½ cup golden raisins
½ cup grated pecorino or parmesan cheese (about 2 oz), plus more for topping
Juice of ½ lemon
3 tbsps chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1½ cups cooking water, then drain the pasta.
Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, ¼ tsp salt and the red pepper flakes in a food processor and pulse until finely chopped.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.
Serves 4
Catching up with Jon and Stephen while enjoying a yummy bowl of pasta. Mmm...
Angel Hair Pasta with Walnut-Carrot Sauce
Kosher salt
10 oz whole-grain angel hair pasta
2 medium carrots, roughly chopped
1/3 cup walnuts
2 cloves garlic, roughly chopped
½ tsp dried oregano
1 tsp grated lemon zest
Pinch of red pepper flakes
2 tbsps extra-virgin olive oil
½ cup golden raisins
½ cup grated pecorino or parmesan cheese (about 2 oz), plus more for topping
Juice of ½ lemon
3 tbsps chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1½ cups cooking water, then drain the pasta.
Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, ¼ tsp salt and the red pepper flakes in a food processor and pulse until finely chopped.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.
Serves 4
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Date: Wednesday, February 27th, 2013 10:42 pm (UTC)no subject
Date: Thursday, February 28th, 2013 04:34 am (UTC)no subject
Date: Wednesday, February 27th, 2013 11:08 pm (UTC)How are you doing?
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Date: Thursday, February 28th, 2013 04:32 am (UTC)Recently, I took on a project for a friend of mine who asked me to renovate this interesting old table he'd bought in Mexico. It was in a horrible state, but my BiL (who's a woodworker) did some repairs on it and then I hand-painted the entire thing in Aztec style. Jason loved it and encouraged me to do more. So I'm thinking of maybe getting into doing that. There's a very nice little side-table that my dad made which he asked if I wanted. It's completely raw and unvarnished so I think I'll have a go at that and see how it comes out. If it goes well, I'll try a couple more things, and if I get good reactions to my work I'm thinking about maybe trying Kickstarter to gather money to start a little business refurbishing old pieces and hand-painting them. Beats playing video games and staring at the walls!
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Date: Thursday, February 28th, 2013 12:44 pm (UTC)