pasta with yogurt, peas, basil and chile

Ingredients

2 1/2 cups Greek yogurt
2/3 cup olive oil
4 garlic cloves, crushed
1 lb. frozen peas, thawed
1 lb. pasta shells
scant 1/2 cup pine nuts
1-2 tsp. red pepper flakes
1 2/3 cups basil leaves
8 oz. feta cheese
salt and pepper

Instructions

1. Put the yogurt, 1/3 cup olive oil, garlic, and 2/3 cup of the peas in a food processor. Pulse to a make a uniform pale green sauce and transfer to a large mixing bowl.
2. Cook the pasta in plenty of salted boiling water until al dente.
3. Meanwhile, heat the remaining 1/3 cup oil in a small frying pan over medium heat. Add the pine nuts and red pepper flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red.
4. Drain the cooked pasta, shaking well to get rid of the water and add the pasta gradually to the yogurt sauce (adding it all at once will cause the yogurt to split). Add the remaining peas, basil, feta, 1 tsp. salt, and 1/2 tsp. pepper. Toss gently and transfer to individual bowls. Spoon over the pine nuts and their oil.

*Adapted from Yotam Ottolenghi and Sami Tamimi's Jerusalem a Cookbook

lamb kebabs with mint pesto

Ingredients

For the pesto:
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup olive oil
 
For the kebabs:
1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares

Instructions

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
1. Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
2. Prepare grill (medium-high heat). Thread lamb on skewers alternating with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper.
3. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
4. Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

*From Epicurious.com

orzo with roasted vegetables

Ingredients

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper
1/2 lb. orzo

4 scallions, minced
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, 1/2-inch diced
15 fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling water for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
5. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Pour a little at a time over the pasta, mixing to incorporate- don't need it all!
6. Let cool to room temperature then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temp.

* Adapted by Ina Garten

garlic-roasted cauliflower

I ABSOLUTELY LOVE this recipe!

It makes a perfect side dish or a light vegetarian meal all by itself.

Ingredients

1 whole head of garlic, cloves peeled (cut largest cloves in half)

1 large head of cauliflower, trimmed and cut into large florets

4 1/2 tbsp. olive oil

Kosher salt and black pepper

1/4 cup minced fresh parsley

3 tbsp. pine nuts, toasted

2 tbsp. freshly squeezed lemon juice

Instructions

1. Preheat the oven to 450 degrees F.

2. On a sheet pan, toss the cauliflower with the garlic, 3 tbsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

3. Scape the cauliflower in a large bowl with the garlic and pan juices. Add 1 tbsp. olive oil, parsley, pine nuts, and lemon juice. Season to taste. Toss well and serve hot or warm.

*Adapted from Ina Garten

pesto portobello pizza

Ingredients

1 tsp. pine nuts, toasted
1 tbsp. olive oil
3 portobello mushroom caps, sliced
1/2 cup pesto, homemade is best
1 tomato, sliced or chopped
1-2 cups shredded mozzarella cheese
pre-made pizza crust
handful of fresh basil leaves

Instructions

1. In a nonstick frying pan, toast your pine nuts then remove from pan.
2. Add olive oil to hot pan and saute the mushrooms until softened.
2. Begin to build your pizza: Spread a thin layer of pesto on crust. Sprinkle 1 cup of shredded cheese. Then layer mushrooms. Then layer tomatoes. Then top with a final cup of cheese. Sprinkle on pine nuts.
3. Cook until crust is golden brown and the cheese has melted in a 400 degree F oven, about 10 minutes.
4. When finished cooking, remove from oven and sprinkle with fresh basil leaves.

pesto

Ingredients

1/4 cups walnuts

1/4 cup pine nuts

9 cloves of garlic

5 cups fresh basil leaves, packed

1 tsp. salt

1 tsp. pepper

1 1/2 cups olive oil

1 cup Parmesan cheese

Instructions

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

*Adapted from Ina Garten

pasta with asparagus, pancetta, and pine nuts

Ingredients

cavatappi pasta

1 lb. asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tsp. minced garlic

3 tbsp. pine nuts
2 oz. pancetta, diced

2 tbsp. fresh lemon juice

2 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 cup crumbled Parmigiano-Reggiano cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Cook pasta; add asparagus to pan during last 3 minutes of cooking. Drain and return to pan. Sprinkle pasta with garlic, toss well.

3. Bake pine nuts for 3 minutes or until golden brown at 400 degrees on half sheet. Place in small bowl.

4. Increase oven temperature to 450.

5. Bake pancetta on half sheet for 6 minutes or until crisp.

6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta; mix well. Sprinkle pine nuts, pancetta, and cheese.

*From Cooking Light