Tuesday, July 23, 2013

Purple Basil Pesto Pasta

Hello interwebs.  I have been, well, away from the blog world for a while.  So, I decided I'd finally write something and it includes a super yummy recipe I made the other night.  I don't have many photos, possibly only one.  So I'll have to make this again once my basil grows some more...

also, font/formatting is odd because I put this in my www.sparkrecipes.com recipe calculator to determine nutritional facts, for the most part. (this has approximately 390 calories per serving if it makes 6)

Purple Basil Pesto Rotini topped with Caramelised Red Onion

this delicious pesto pasta dish full of fresh herbs is elevated by the addition of caramelised red onion
Number of Servings: approximately 6


    Garlic, 5 cloves (more or less to your taste)
    Extra Virgin Olive Oil, 3 tbsp
    Thyme, fresh, 1 tsp
    oregano, fresh, 1 tbsp
    fresh basil (purple), 0.5 cup (more or less to taste)
    pinenuts, 1 tbsp
    Sargento 6 blend italian cheese, 1 heaping tablespoon
    Extra Virgin Olive Oil, 1 tbsp
    Tomato Paste, 1 can (6 oz)
    Water 4 fl oz (up to 8 oz if you think it needs it, but start with 4)
    dreamfields rotini, 13 oz
    Red Onion Raw (1/4 cup, 40g or 1.4oz), 0.5 cup
    Butter, unsalted, 3 tbsp
    A bit of sea salt, fresh ground


All measurements are close to accurate... but I kinda gauge things by sight, pinches, and handfuls. So good luck, taste as you go to get your desired flavour


heat the butter over medium heat until melted.  add onion and stir until coated in butter.  Cook onion over medium low heat, stirring occasionally. do not cover. After about 10 minutes, add some fresh cracked sea salt, or salt! Continue to cook onions for an additional 10-20 minutes while continuing with the prep. 

Cook pasta per instructions on box. Return to pot after straining.

In the meantime, prepare your pesto as follows:
in food processor, blend garlic and 3 tbsp olive oil until well blended.
add fresh thyme, oregano, and basil. pulse until well blended.
add pinenuts and cheese. if needed, add another tablespoon of oil. pulse until well blended.
Add tomato paste and water. Blend until desired consistency is reached.

Once pasta is drained, and sauce is complete, mix the sauce into the pasta. Continue to stir until all the pasta is coated.

Put into individual bowls and top with some caramelised onion(I think about a tablespoon or so...). Enjoy!!!

Serving Size: Makes approximately 6 servings