I’m continuing our challenge from 2013 to make at least one new recipe from our two newer cookbooks each month. There’s a category on the blog for these posts called “recipe review 2014.”
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Recipe: Farfalle with Pesto from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 247)
Another recipe for Mission Pasta-ble! Don’t worry, though, we’ve been using the pasta in lots of other recipes lately, just not new ones. Aaaannnnd, I may have purchased a few more boxes the other day (it was a really good sale!!). Haha!
Also, this was a fantastic recipe to make with my daughter. She loves to help me in the kitchen, and so I was so happy when I realized that she could help me in a significant way with some of the preparation. She picked the leaves off of the basil stems for me, and used her toy rolling pin (which is basically as good as a small, real one!) to begin the basil bruising process. Little chef-in-training!
- when did we make this? Wednesday, April 23, for supper.
- did we change anything? Only in very minor ways. I halved the recipe**, and in doing so, I used 6 half-Tablespoons of oil, rather than 7 half-Tablespoons. I also didn’t have quite enough basil, so it probably wasn’t a full measurement. I also didn’t use any of the reserved pasta cooking water.
- what did we like? This pesto is absolutely delicious, and the garlic blanching technique is brilliant! The garlic flavor was much more delicate, and I enjoyed the pesto tremendously.
- what didn’t we like? Nothing.
- will we make it again (any changes in the future)? YES. Most definitely.