this is how i found elijah yesterday evening. he and daddy were playing in daddy's closet. too much fun!
i just finished making homemake pesto. yum. can't wait to try it on some yummy pasta. it was super easy...surprisingly. and it's a lighter version...using walnuts instead of pine nuts. here's the recipe if anyone wants to try it out...
makes 3/4 cup
prep time: 10 minutes
total time: 10 minutes
- 3 cups tightly packed fresh basil leaves (2 ounces total)
- 3 tablespoons walnut pieces
- 3 tablespoons grated parmesan cheese
- 2 garlic cloves, peeled
- 1 tablespoon fresh lemon juice
- coarse salt and ground pepper (optional)
- 3 tablespoons extra virgin olive oil
- in a food processor (i used my blender and it worked out fine), combine basil, walnuts, parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. puree until a paste forms.
- with motor running, add oil in a thin stream. process until very smooth, about 1 minute.
shells with grilled chicken and mozzarella
prep time: 15 minutes
total time: 30 minutes
- coarse salt and ground pepper
- vegetable oil, for grates
- 1 1/2 pounds chicken cutlets
- 8 ounces medium pasta shells
- 1 pint cherry or grape tomatoes, halved
- 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
- 1/2 cup fresh parsley, chopped (i used basil. neither john nor i enjoy parsley very much)
- 1/4 cup grated parmesan cheese, plus more for serving
- 2 tablespoons butter
- bring a large pot of salted water to a boil for pasta. meanwhile, heat grill to medium; lightly oil grates. season chicken with salt and pepper. grill until cooked through, 2 to 3 minutes per side. remove from grill, and cut into thin strips, halving if long.
- cook pasta until al dente, according to package instructions. reserve 1 cup pasta water; drain pasta, and return to pot. add chicken, tomatoes, mozzarella, parsley, parmesan, and butter. toss to combine. add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). serve with more parmesan.