Tag Archives: pesto

Tagliolini with vegetable strings and walnuts

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Hello,

Make your pasta colourful and rouse! This time I decided for tagliolini which is a variation of tagliatelle (an Italian pasta). Tagliolini has long and cylindrical shape in contrast to flat shape of tagliatelle. I thought matching flat and round structures will be a nice differentiating detail that will make my pasta more exciting. Both tagliatelle and tagliolini are great for thick sauces but also for less rich ones. To enrich taste and give it a luxury tint I decided to add walnuts.

Ingredients (for 2 people):

– 250g tagliolini

– 1 garlic clove

– 1 zucchini

– 3 carrots

– Pesto

– Parmigiano

– Walnuts, 4 per person

– Olive oil

– Salt to taste

Know-how:

  1. Peel off carrots and cut lengthwise into thin slices.
  2. Slice in the same way zucchini (with skin).
  3. Cook vegetables without salt.
  4. At the same time cook tagliolini.
  5. Press garlic and fry until start gets brown.
  6. Cooked and drained tagliolini mix with fried garlic.
  7. Drain vegetables and lay down on tagliolini.
  8. Top with a tablespoon of pesto.
  9. Decorate with walnuts and sprinkle with olive oil and Parmigiano.
  10. Salt to taste if needed.

Let me know what you think of this recipe:)

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*Enjoy your meal* OnMyDish.wordpress.com

Pesto feast

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Hey,

One of the organic vegetables that I got this week was Chinese cabbage.

This year there is no spring. It’s cold, cloudy and rainy. I decided to bring a bit of happiness on my dish and used young potatoes, fish and pesto which to me associates with Italian coast.

Ingredients (for 2 people):

–          ½ Chinese cabbage

–          1 apple

–          Juice of ½ green lemon

–          1tbsp. pesto

–          1tbsp. sour crème

–          2tbsp. pine nuts

–          Potatoes

–          Perch fillets

 

Know-how:

  1. Steam potatoes in pressure cooker. Do not peel off. You can also boil them if you want. (I didn’t use any salt to keep the natural taste of the potatoes)
  2. Spread pesto over perch fillet and simmer in water. (If you use pesto, you do not need salt:))
  3. Slice cabbage into thin strips, squeeze lemon over the top and mix.
  4. Peel off the apple, grade and add to Chinese cabbage.
  5. Mix sour crème and pesto in separate container, add to vegetables so the taste will mingle.
  6. Fry pine nuts that will be used for perch fillet and Chinese cabbage salad decoration.

 

 

*Enjoy your meal* OnMyDish.wordrpess.com