We’re onto our third recipe for the Food Matters Project. I apologize for the delay, but we were out of town this weekend- and with no groceries in the fridge, it’s hard to make dinner!
Whenever I come back home, whether it’s from vacation, a work trip or just a weekend getaway, I always want something home cooked and fresh. But it’s very difficult to have anything in the fridge if you were gone (since it’ll go bad). Does anyone have great recipes which they make once they’re back from being out of town? If so, I’d love to hear them (or have some links).
This week’s challenge was: Roasted Red Pepper and Walnut “Pesto”. Mark Bittman gave some ideas on how to change up this pesto, which we did- although we also had some of our own ideas. As he suggested, this does not only need to go onto pasta, feel free to pour it over vegetables, use it as a spread or an appetizer dip!
As with many recipes which we make, feel free to change out any ingredients which you like or don’t like, or have in your fridge or pantry. For example, we used arugula- but spinach would be a great substitute. Instead of pine nuts, use walnuts. Or add some beans. There are a million possibilities!
Heather has chosen this weeks recipe of Roasted Red Pepper Pesto.
If you’d like to see our previous Food Matters Project recipes, check them out here:
Squash with Chipotle Dipping Sauce
Roasted Red Pesto
Inspired by: The Food Matters Cookbook
1 lbs dried fusilli pasta
1 16 oz jar roasted red peppers, drained
1/4 cup kalamata olives, drained
1/4 cup sun dried tomatoes, drained
2 cups baby arugula
4 cloves garlic, diced
1 cup parmigiano reggiano cheese, grated
1/4 cup pine nuts
3 tbsp olive oil (you can use less or more, per your taste and texture)
salt (per your tastebuds)
pepper (per your tastebuds)
1 tsp crushed red pepper (optional)
Add dry pasta to liberally salted, boiling water.
In a skillet over medium heat, add garlic to 1 tbsp of heated olive oil and sweat for 1 minute, being careful not to burn. Add mushrooms, pine nuts, pepper and crushed red pepper and saute until the mushrooms are soft. Add arugula and saute another 1-2 minutes until wilted.
Transfer mushroom/arugula mixture, olives, sun-dried tomatoes, red peppers, and grated cheese to a food processor. Process mixture, slowly adding about 2 tablespoons olive oil until smooth. Add salt and pepper to taste, then pour mixture over drained pasta and serve!