Cappellini with walnut&basil pesto, Artichoke with garlic-soy sauce (Dinner 30 June)Got a nice bunch of artichoke from a local market. It is seasonal. Basil-pesto cappellini topped with tomatoes and ox tongue salad with cucumber also enhanced the summerly atmosphere!
To prepare the artichoke, I referred this site: http://www.delish.com/recipefinder/grilled-artichokes-recipe
Serve the baked artichoke with chopped garlic, olive oil, lemon and soy-sauce. The hint of Soy-sauce enhances the fresh flavour of artichoke!! It was Delicious!!
In the basil pesto, walnuts were accidentally involved. Usually I use pine nuts. However, I found that a pack of pine nuts was disappeared. It was eaten by Mr. Husband for his beer snack. Therefore, instead, I needed to use other nuts. Walnuts were nice however, the problem was, I needed to remove the skin that might make the pesto bitter. It was a pain to peel the skin of walnuts by soaking them in warm water. Therefore, I recommend everybody to use pine nuts in this recipe.
Cappellini with Basil pestoIngredients: a pack of basil (60g), two tablespoonfuls of pine nuts or peeled walnuts, 1 clove of garlic, two tablespoonfuls of grated Parmigiano Reggiano cheese, three tablespoonfuls of olive oil, 1/2 teaspoonful salt, 200g cappellini, chopped tomatoes
- Chop the basil and put all the ingredients into the blender
- Process it for 40 seconds until it became pesto
- Boil plenty of water in a big deep pan and cook for 1.20 mins till it gets al dente
- take the pasta out and put into a large bowl and add the pesto and mix everything well. If necessary, add some olive oil
- serve the pasta topped with some chopped tomatos with black pepper
|Put all ingredients into a blender to process|
In addition, I fried some slices of ox tongue with balsamic vinegar and served on the thinly sliced strips of cucumber.
It was enjoyable dining indeed with a bottle pf nice red wine!!
Total time to prepare: 50 mins (30 mins for boiling the artichoke, 20 mins for baking it, and pasta and salad were done while cooking artichokes)
Total cost: 4.20 pounds (2 pounds for artichokes, 2 pounds for ox tongue, 20 for other ingredients)