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Post by Hulk on Jul 4, 2013 4:44:57 GMT -5
have a date friday and going to cook dinner for my date, she likes pesto so going to make a pasta dish with pesto. any suggestions would be much appreciated.
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Post by Rube on Jul 4, 2013 4:49:15 GMT -5
u making the pesto or are you going poverty pesto and buying it?
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Post by PunkChic4life22 on Jul 4, 2013 4:49:34 GMT -5
if you aren't making the pesto, just ****ing stop the thread before it gets out of hand lol
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Post by xea989 on Jul 4, 2013 4:49:53 GMT -5
alternative fennel frond pesto
it's lighter than basil/pine nuts, but very delicious
fennell fronds (a lot, they puree to nothingness), pistachios, olive oil, garlic, parm reg
Then you use the bulb of the fennel in your pasta too
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Post by Prime on Jul 4, 2013 4:50:12 GMT -5
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Post by browneyedsugar on Jul 4, 2013 4:50:32 GMT -5
I put the butter and the olive oil in the blender, mix the pine nuts into a puree, then add as much basil as I can, until it becomes so thick it won't go anymore.
You put it on individual plates of pasta, mix it in. Seriously.
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Post by Prime on Jul 4, 2013 4:50:58 GMT -5
Are you hand making the pasta?
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Post by Hulk on Jul 4, 2013 4:51:20 GMT -5
Can't I use boxed pasta?
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Post by Rube on Jul 4, 2013 4:51:48 GMT -5
You can, but then you can use canned sauce.
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Post by Hulk on Jul 4, 2013 4:52:15 GMT -5
Will she taste the difference?
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Post by Rube on Jul 4, 2013 4:52:35 GMT -5
Do you taste the difference between beef and stake?
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Post by Hulk on Jul 4, 2013 4:52:43 GMT -5
I see your point.
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Post by Dependable Dog on Jul 4, 2013 6:54:47 GMT -5
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Post by Queen of Hearts on Jul 4, 2013 8:33:44 GMT -5
That one above looks really good.
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Post by Charlie B Goode on Jul 4, 2013 12:29:28 GMT -5
Why not cook it together??
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