Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pasta, Pesto, Peas, And Pecorino

on February 11, 2015

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I wanted to challenge myself, and see if I could get dinner on the table in under 15 minutes. The good news is, that I did it in under twelve. First I put a large pot on the stove to get some water boiling for some #pasta. At the same time I set the oven to 425 degrees for my cheesy bread that I got in the frozen food section of the grocery store. Ok, now the oven is up to temperature, I placed the slices of cheese bread in the oven. Next I salted the boiling water and got it ready for the pasta, which only takes 8 minutes to cook. This # pasta is my favorite. It’s the closest to fresh that I’ve ever tasted.

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So now I add the pasta to the salted boiling water. While that cooking away, I have a pint of sweet mini San Marzano tomatoes that cut into half. I also have some Pecorino cheese, that I’ve grated into the bottom of a large serving bowl. The reason I do this is because when I add the hot #pasta to the bowl and toss it with the cheese, what happens is. The cheese sticks to the #pasta and the sauce, #pesto will stick to the cheese that sticks to the #pasta. Makes sense right? Trust me it works. Next take the cooked #pasta out of the pot, using tongs so you can save the pasta water, and place it over the grated Pecorino cheese. Toss that hot pasta through and let the cheese coat all of those noodles

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After the pasta’s been toss with the cheese, the hot salted water that I cooked the pasta in, add 1-1/2 cups of frozen peas right into the same water. They are just going to heat through. Next add some of that great store bought #pesto to the hot pasta and toss that through so that the #pesto coats all the noodles. Using a strainer type spoon, grab all those peas out from the pasta water and add those right in with the dressed pasta. Once all the ingredients have been tossed through really well, I add some more of that delicious Pecorino cheese over the top. To finish, remember those San Marzano tomatoes that I halved earlier, well I just place them all around the outside, for color and that burst of sweetness. Oh yes, the bread, you can forget the bread. Pull that out of the oven after about 10 minutes. Dinner is ready, and in under 12 minutes.

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Yields: 4 servings
Prep Time: 0
Cooking Time: 8-10 minutes
Oven Temp: For bread, 425 degerees
Pasta Cooking Time: 8 minutes

Ingredients:
Pasta 1 package of Flora Parppardelle
1-8 ounce container of fresh basil pesto ( in the refrigerated section)
1 pint of sweet San Marzano tomatoes ( cherry tomatoes are fine)
1 cup of grated Pecorino
1/2 cup of shredded Pecorino for the top
1 package for frozen cheesy bread

Directions:
Preheat oven to 425 degrees for the bread. While the pasta is cooking, halve the tomatoes and great the cheese. Open the container of fresh pesto and have it on stand- by. Place the grated cheese in the bottom of the serving bowl. Place the hot pasta on top and toss it through. Place the frozen peas into the hot pasta water. Next add the pesto to the pasta and toss that through. Pull the peas out of the water and toss those through the pesto coated pasta. Lay the tomatoes all around the outside. Finish with the halved tomatoes around the outside. Pull the bread out of the oven, and dinner is ready.


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