Chef Chuck's Pesto Pasta Salad

Insalata di Pasta al Pesto

A summery pasta salad made with homemade pesto, radiatore pasta and all freshly picked vegetables, from my gardens. This unique shaped pasta absorbed the pesto, a fusilli pasta also would work well. Radiatore meaning radiator, looks like short thick grills.



Pesto Pasta Salad
12 ounces radiatore vegetable pasta
1/2 cup pesto
zucchini slices, thin cut in half
carrots sliced thin
onions, sliced thin
beets, sliced thin
peas
tomato, cubed
mozzarella cubed
fresh oregano
salt and pepper
olive oil
1 tablespoon balsamic vinegar

Pesto
2 cups fresh basil
3/4 cups parmigiana, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil


Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are combined. For this recipe you will need 1/2 cup, store the rest tightly covered in the refrigerator.


Cook pasta till "al dente", rinse in cold water to stop the cooking, drain well, set aside. Mix in the pesto. Add all vegetables, mozzarella, oregano, a drizzle of olive oil and the balsamic vinegar with the pasta. Salt and pepper to taste.

Chef Chuck's Tomato Pesto and Pasta

Pesto di Pomodoro e Pasta

A Sicilian pesto made with fresh tomatoes, garden basil, lots of garlic, and almonds. In southern Italy a red pesto made with tomatoes is more popular, unlike northern Italy where most pesto are basil based. If you love garlic this is the recipe to make tonight for your family.


Tomato Pesto and Pasta
1 pound of pasta
3 large ripe tomatoes
6 garlic cloves
1/4 cup almonds
salt and pepper to taste
1/4 cup fresh basil
3 tablespoons olive oil
1 red bell pepper
goat cheese, crumbled


In a mortar or food processor blend tomatoes, garlic, almonds, salt, pepper and basil. Slowly drizzle in olive oil. Slice red bell peppers thin and saute in a pan with olive oil till softened.
Cook pasta till al dente, pour pesto over pasta, add crumbled goat cheese and place peppers on the side.

Chef Chuck's Pesto Shrimp Pizza

Pesto Gamberetti Pizza

Basil pesto shrimp pizza, is a wonderful way to continue on bringing some more flavors from your garden! With all that basil around we must find great avenues for its use. There are many ways to indulge in pesto. Pesto pizza is one great way, just add a little shrimp for a recipe to enjoy!


Basil Pesto Shrimp Pizza
2 cups fresh basil
3/4 cups parmigiano cheese, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil
Toppings: 6 shrimp


Put all ingredients except olive oil in a food processor, slowly drizzle in olive oil till all ingredients are combined.


Dough
1 cup warm water
1 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
2-3 cups all-purpose flour
1 tablespoon extra virgin olive oil

1 1/2 teaspoons salt

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours.

Makes 1 pizza.


On a floured board work dough to desired shape, transfer to an oiled baking pan spread pesto evenly on dough and add shrimp. Bake at 475 degrees for 13-15 minutes.

Chef Chuck's Basil Pesto

Pesto di Basilico


Homemade Genovese basil pesto with fresh picked basil, and homegrown garlic, has the ultimate flavors. Pesto is great for pasta's, spreads or in soups. Freeze pesto in ice cube trays then store in plastic bags, use 1 or 2 cubes when making soups or stews. The authentic way of making pesto is with the mortar and pestle.


Basil Pesto
2 cups fresh basil
3/4 cups parmigiana, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil


Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are combined. Store in refrigerator, will cover 1 pound of pasta.

Chef Chuck's Pesto Tuna

Tonno


This tuna steak must be very fresh, and at least one inch thick. Be sure to preheat the pan, so it sears the tuna, this technique seals in the moisture and flavor. Fresh yellow fin tuna is a lean meat, with a large flake. This is one tender tuna. The pesto adds another element of flavor.


Seared Tuna
1 fresh tuna steak
extra virgin olive oil
sea salt
cracked black pepper
3-4 tablespoons pesto


Preheat a heavy frying pan over high heat for about 3 minutes. Rub olive oil on both sides of tuna, and then season with salt and pepper. Sear 2 minutes on both sides. Heat pesto and drizzle over finished tuna. Serves 2


Roasted Potatoes


4 large russet potatoes
extra virgin olive oil
3 tablespoons fresh sage, chopped
salt and pepper


Cut potatoes in medium size pieces, place on baking sheet and coat with olive oil. Sprinkle sage, salt, pepper and mix. Bake at 375 degrees for 25 minutes then toss and continue cooking 15 more minutes, or until golden brown.