Appetite for Deconstructed Pesto

The most recent issue of Fine Cooking had some great recipes, including one that I found curious at first, then I became really intrigued and had to try, so without further ado...

Deconstructed Pesto Pasta
serves 4-6 as a main course

Kosher Salt
1/2 cup pine nuts
1 lb shapely pasta
6 TB Olive Oil
8 Cloves of garlic, thinnly sliced
Freshly ground black pepper
1 cup coarsley grated Pecorino Romano
2 cups basil leaves, cut into 1/4 inch strips

Our friends getting ready for the party.
Brought to you from our friends at Barilla!

Bring a large pot of salted water to a boil. Meanwhile, toast the pine nuts in a 10-inch skillet over medium-low heat, stirring frequently, until golden in places, about 5 minutes. Pour onto a plate and set aside to cool. When the water boils, add the pasta and cook according to directions until al dente.

Pine nuts cooling down after getting toasty with one another.

While the pasta is cooking, gently heat the olive oil and sliced garlic over low heat in the same skillet used for the nuts, stirring frequently, until the garlic starts to turn golden, 4 to 8 minutes. Remove from the heat and stir in 3/4 tsp kosher salt and 1/4 tsp pepper.

The garlic and oil doing their thing.
You'll notice I added a pinch of red pepper flakes for shits and giggles!

When the pasta is done, scoop out 1/2 cup of the cooking liquid and reserve. Drain the pasta and return it to the post. Pour the garlic and olive oil over the hot pasta and toss. Pour the reserved pasta water into the skillet, swirl it around, and pour it over the pasta. Toss well. Add the pine nuts and the cheese and toss again until thoroughly mixed.

Transfer to a serving bowl and let cool for 5 minutes. Then, just before serving, toss in the basil. Pass extra cheese around for those who want more.

Dinner

OK, so when all is said and done...this was a fine experiment in deconstruction and understanding the quality of your ingredients, but it just isn't as good as taking all the ingredients and whirling together to create your own homemade pesto. Don't get me wrong, I ate two bowls of it and am fully stuffed, I enjoyed it, but in terms of a sublime meal, ehh!


~!