I don’t know about where you are, but here on the East Coast it’s been hot. Equatorial hot. I’m talking ninety-five degree, two thousand percent humidity hot. My one mile walk to work in the morning (and I leave the house at 7am) leaves me a sweaty mess by the time I get to work. Luckily my workplace is over air-conditioned and pleasant.
When it comes to making dinner in this type of oppressive heat I like to do as little as possible. Since I never turn on the air conditioning (because I like it hot) I try not to turn on the oven that much during the summer (because I don’t like it that hot). What I cook this time of the year leans toward easy, quick and with as little preparation as possible.
Pesto is a great choice for those hot summer nights. All you have to do is boil up some pasta and grind together some other ingredients in the food processor. This meal can be thrown together in fifteen minutes, which is a good thing after you’ve walked the mile home and are now really tired and sweaty.
Or maybe you can find someone nice to make this for you? Print out the recipe and leave it in a conspicuous place. Perhaps someone will feel bad for you when you melt into the floor.
 |
| Don't you wish you had a salt pig as cute as this!??!! |
by Giada De Laurentiis1 lb chicken breasts
1 lb whole wheat fusilli
1 ½ cup walnuts
2 tbsp butter
¾ tsp kosher salt
½ tsp freshly ground black pepper
1 cup extra virgin olive oil
½ cup grated parmesan cheese
½ cup heavy cream
Bring a large pot of water to a rolling boil and cook fusilli according to package instructions.
Meanwhile, heat a small saucepan to medium heat and toast the walnuts. Shaking occasionally, heat until they smell nutty and have browned slightly.
In a food processor combine the walnuts, butter, salt and pepper. Pulse to combine. Slowly drizzle in olive oil while pulsing the processor. Pour into a small bowl and mix with parmesan and cream.
Brush chicken breasts with olive oil and season with salt and pepper. Grill over medium heat for 5 minutes per side. Feel free to use a charcoal grill if you have one! Let sit for at least 5 minutes before cutting into bite-size pieces.
Once the pasta is done reserve 1 cup pasta water, then drain in a colander. Combine pasta, chicken and sauce in a large bowl. If sauce is too thick, add some of the reserved pasta water, quarter cup at a time. If you want to add some veggies I recommend peas or broccoli!
Meanwhile, heat a small saucepan to medium heat and toast the walnuts. Shaking occasionally, heat until they smell nutty and have browned slightly.
In a food processor combine the walnuts, butter, salt and pepper. Pulse to combine. Slowly drizzle in olive oil while pulsing the processor. Pour into a small bowl and mix with parmesan and cream.
Brush chicken breasts with olive oil and season with salt and pepper. Grill over medium heat for 5 minutes per side. Feel free to use a charcoal grill if you have one! Let sit for at least 5 minutes before cutting into bite-size pieces.
Once the pasta is done reserve 1 cup pasta water, then drain in a colander. Combine pasta, chicken and sauce in a large bowl. If sauce is too thick, add some of the reserved pasta water, quarter cup at a time. If you want to add some veggies I recommend peas or broccoli!
No comments:
Post a Comment
Questions? Comments? Concerns? Leave them here!