Sunday, July 19, 2009

Restaurant-ish Pasta

More pasta. Its not all we're eating...really! I just can't find time to blog lately. I'll get around to writing up the fragrant keema mattar, velvety chocolate bread pudding, pickled beets, pineapple zucchini cake with cream cheese frosting and fabulous lemon chicken sometime soon, but for right now, with my preliminary literature review due at 9am and a long night of blurry-eyed proofreading ahead, I will just note that tonight's pasta was spectacular, if I do say so myself. Layers of flavor, good balance and pretty to look at. Bill ate himself into a food coma and passed out on the couch, indicating that perhaps this dish is a little too "restaurant-ish" for every day usage.

3 cloves garlic
1 scallion
6 sun dried tomatoes
hefty glug of white wine
juice of one lemon
olive oil
spoonful of chicken fat
1/2 cup chicken broth
2 T pesto
large handful of shrimp, sheeled and deveined
red pepper flakes
handful frozen peas
2 T pesto
copious amount of chopped fresh parsley
salt and pepper, to taste
pesto bread crumbs

1 comment:

  1. I like your blog, your recipes look delish and your photos are lovely, I found it googling leftover rice recipes.