PISTACHIO PESTO PASTA WITH SWEET PEAS (Gluten-free) Serves 4
- 1 cup pistachios, shelled
- 1 garlic cloves, shelled and smashed
- 1/3 cup + 1 tablespoon extra virgin olive oil
- 1/2 lemon, juice and zest
- 1 (heaping) cup basil, washed and packed
- 1/3 cup parmigiano reggiano, finely grated
- 12 oz. pasta, spaghetti or linguini
- 1 cup sweet peas, defrosted
In a food processor, add 1 cup of pistachios and grind into a "flour" or as textured as you'd like the pesto to be. Slowly add olive oil and pulse until well combined. Then add garlic cloves, salt, lemon juice, zest and basil and parmigiano reggiano. Pulse until a well paste and bright green. Set aside.
Add frozen sweet peas to a colander. Rinse with luke warm water for 5 minutes or until thawed and defrosted.
In a large saucepan, add 3 quarts of water with 1 tablespoon of salt. Bring to a boil before adding in 12 oz. of spaghetti. Stir often and cook uncovered at a rolling boil for 10-12 minutes or until pasta is tender. Drain pasta, but reserve 1/3 cup of pasta water.
In a large serving bowl, combine drained pasta, pasta water and a drizzle of olive oil. Stir in pesto until pasta is evenly coated. Fold in sweet peas. Garnish with lemon zest , fresh pepper and more parmigiano reggiano.
Chickpea and Fava Bean Socca with Leek, Marjoram and Thyme (Gluten-free, Vegan) Serves 2-4
- 1 cup chickpea & fava bean flour
- 1 teaspoon sea salt
- 5-6 tablespoons olive oil
- 1 leek, chopped
- 1 tablespoon fresh marjoram, minced
- 1 tablespoon fresh thyme, minced
- 1 cup lukewarm water
- Freshly ground pepper
Heat oven to 450 degrees. Sift chickpea flour into a bowl with salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps. Stir in 4 tablespoons of olive oil. Let this mixture stand in warm spot covered (can be for as long as 12 hours!) Note Batter should be the consistency of heavy cream.
Preheat skillet or cast iron in your hot oven with 2 tablespoons of olive oil. In the meantime, stir in leek and herbs to socca mixture. Carefully remove hot pan and pour in batter evenly. Top with sea salt, fresh pepper and more herbs. Bake for 12-15 minutes or until edges are browned and firm.
Let cool for 15-20 minutes before eating. Serve and top with side salad for extra boost!
FORBIDDEN BBQ SHRIMP WITH ROASTED CORN & CHIVE BUTTER
I'm so honored to be apart of the Fall 2013 issue of Eide Magazine. This up-and-coming lifestyle magazine out of Atlanta is run by Tova Gelfond who was kind enough to feature a story on me in the newest issue.
The FORBIDDEN issue is out now and you can view it online HERE. I made a last-hurrah Summer feast with Pomegranate Molasses BBQ Shrimp and Grilled Corn with Chive Butter. Please read the issue for the full feature and recipes!
MORNINGS
Weekend home brunches are my favorite. On weekdays, I find myself rushed, cramming in some avocado toast or green smoothie while browsing the internet. Not the most inspired combination, but my routine nonetheless. On Saturdays and Sundays, I slow down -- if only for an hour. The spread is usually inspired by Joe's many breakfast food cravings and I'm happy to abide. These mornings are some of the few times we eat breakfast together during the week. Schedules can be so busy and disjointed that we forget to turn the dial down and share a moment. We don't hover over computers or ipads, but instead read an actual, physical newspaper over an actual, real breakfast. It can sometimes be just about sharing a small moment, especially if it's a delicious one.
