Summer is my least favorite season. But one of the things that makes summer a bit more tolerable is pasta. This one is elegant, simple, and delicious. It only takes 20 minutes flat, start to finish.
Cook 12 ounces gemelli (I used strozzapreti) pasta according to directions. Drain. Meanwhile, in a blender or mini food processor, puree 2 cups fresh basil leaves with 1/2 cup olive oil until smooth. Toss the pasta with the basil oil, 4 ounces of crumbled goat cheese, 1 cup fresh basil leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground pepper. I like a few extra grinds of triple berry pepper on top. Yum. Oh. Yum.
By the way, "strozzapreti" means "priest choker". Apparently, gluttonous Italian priests were so enthralled by the savory pasta, that they ate too quickly and choked themselves, sometimes even to death. Okay, I like this pasta, but not that much.
Oh my *drool*
ReplyDeleteDelicious, I like the basil oil touch.
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ReplyDeleteOh, Tess. You are a kindred spirit in regards to our feelings about summer. I'd prefer to spend mine on the coast of Maine and I would if it were at all possible. But this salad oh, my! This will go a long way to making things bearable. I am going to make this tonight. My sister is coming and she loves goat cheese. Wonderful ~
ReplyDeleteThese are the only times I regret my South Beach diet. I have to console myself with the knowledge that next week I will be wearing my skinny jeans to work! Sigh... pasta.... what a lovely memory.
ReplyDeleteMarcheline, I'm working toward my skinny jeans, too. I let myself have the occasional pasta. I'm into portion control and moderation. I've lost 15 pounds since Easter! yay verily yay
ReplyDeleteThat is fantastic! Wonderful!
ReplyDeleteThanks for sharing this...
ReplyDeleteI love pasta recipes... so this is going to my collection.
If you only knew how much I love goat cheese! This looks amazing!
ReplyDeleteOh yes, oh yes. Me like big time! Although when making my version, I always use Penne rigata.
ReplyDeletePriest choker, that's hilarious. Summer is my least favorite season also. Can't wait for fall. Thanks for this fantastic recipe!
ReplyDeleteDear Tess: Love goat cheese; especially in Greek salad. This sort of sounds like creamy Alfredo. I must try this. I love basil but 2 cups seems to me to be quite a hefty bit of basil. No wonder the priest keeled; I meanted kneeled!(they are watching you you know)! Great recipe! Serve cold? Should come with a warning; "Eat slowly"! or "Don't choke on the basil"! teehee!
ReplyDeleteChicco, two cups of fresh basil is really not that much, especially when it's buzzed into the oil. Take my word for it, it's very mild tasting.
ReplyDeleteOk, seriously you cant do this to me while Im at work...now all I can think of is this amazing dish....five o clock, PLEEEEEASE hurry up ;)
ReplyDeletesounds yummie. i esp like the goat cheese added to the pesto. i love goat cheese on just about anything. it is soooo chilly here i made macaroni and cheese yesterday and am eating leftovers today. it feels like a winter dish but brrrr.
ReplyDeleteI don't love summer either, but it is very cool here and I love the light, and pasta. Goat cheese is my new fav.
ReplyDeleteIt sounds like perfection. And I love the little pasta story -- have you seen the book "The Encyclopedia of Pasta" by Oretta Zanini de Vita? It's fantastic --
ReplyDeleteOoooh, I love the notion of the goat cheese in this. Yum. Sounds delicious. Basil is probably my favorite (well, at least one of my favorite) herbs. Have a great weekend, Tess.
ReplyDeleteSimple perfection. Now I know what to make for supper - thanks!
ReplyDeleteI love basil and basil oil - the aroma is just wonderful. I like goat's cheese, too. This looks like a winner:-)
ReplyDeleteIf I can ever find enough basil, this would certainly be on my list of summer recipes. Dried basil just can't cut it and I find it hard to propagate (it must be my brown thumb).
ReplyDeleteI'll have to admit, though, my first glance at the picture reminded me of calamari.
(Okay, now I be damned hungry!)
;-)
Now I know what to bring to our monthly meeting at work. Yummy.
ReplyDeletesounds delish. (and summer is my least favorite season, too...)
ReplyDeleteElizabeth, I am adding The Encyclopedia of Pasta to my library list. You know I'm gonna love it! Thanks, dear friend.
ReplyDeleteI love pasta, even the choking kind. I love basil oil. But oh dear no to the goat's cheese. It just tastes like a goat smells to me. Bad experience under the Arc de Triomphe with a French shoplifter and goat's cheese once too.
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ReplyDeleteI love your poetry Tess, but I think you should consider a cookbook as well. I love your recipes - have tried many.
ReplyDeletetess this isn't just about food, this is a song about love and the beautiful capacity for people to love themselves through preparing the most exquisite and simple experiences. one of my food gifts to me in the summertime is pasta with goat cheese, sundried tomatoes, and olive oil with freshly ground pepper and a beautiful hot red wine to chase it down ... like this exquisite dish, it's a summer's dream. steven
ReplyDeleteAnd I predict your next book, Tess, will be a (drum roll)...
ReplyDeletecookbook!
:)
summer is also my least favorite season.
ReplyDeletebut.....
omg! this looks so incredible.
i may even try to make it.
xx
Perfect timing - I have lots of fresh basil from my garden!
ReplyDeleteAnd this looks fantastic!
Home made pasta is best! Knead that oil into the dough! Durham wheat flour has a low Glycemic index and is better for you. You can also do the same trick with Gnocchi! Believe me! Home made is soooo much silkier than store bought pasta!
ReplyDeleteI love Summer for its fresh basil. I put into pots so that it won't get lost in the wilds of my garden. The smell is everything.
ReplyDeleteLooked delicious......so being the *good* obedient Catholic Girl that I am... am in the midst of making it TONIGHT! It smells delicious.....opening a bottle of Pinot Grigio...and almost readty!
ReplyDelete(Your "Yea, verily, Yea" comment reminded me of one of my FAVOURITE Comedies....Danny Kaye in "The Court Jester".... the *Yea, Verily, Yea" scene STILL makes me scream with laughter!!!
OK....it's done! Salad tossed, time to EAT!!! Thanks for the receipe Tess!
Love,
♥ Robin ♥
Oh I do love your recipes! Poetry in the kitchen!
ReplyDeleteLove the shape of that pasta.
ReplyDeleteGod that looks good! What do you think it says about someone if they dont like summer? I'm an autumn person myself. I love the smell of it!
ReplyDeleteRobin, yes, yea-verily-yea is from The Court Jester! I love that movie and it happens to be one of my pet phrases. I adore Danny Kaye.
ReplyDeleteDom, yes, I am an autumn and winter person. I like to think my personal springtime, my time of renewal is in the fall, when the cool breezes bring me back to life.
ReplyDeleteTotally delicious Tess.....Have a wonderful weekend....xv
ReplyDeleteTess -- a nice summer dish to serve cold also -- I think -- barbara
ReplyDeleteSounds good - I shall try it. I make a similar recipe but use toasted pin nuts instead of goat's cheese - the result is also very good.
ReplyDeleteWeaver, a handful of pine nuts tossed in, in addition to the goat cheese would be wonderful. I shall do that next time!
ReplyDeleteOK I am doing that tomorrow. Yummmmm.
ReplyDelete(More of a Spring/Fall girl myself!
My mouth is literally watering. I will have to try this one.
ReplyDeleteI thought maybe the shape of the pasta was at the core of the name because it looks like a rope to me (choking). It looks yummy though. And I agree with you about summer: my least favorite too. The only thing that makes it partially good is the longer days so that I can be outside longer working in my yard and having enough time for a walk too.
ReplyDeleteTeri, I think the pasta looks like the perfect rope for choking, too. It's gotta be part of the etymology somehow.
ReplyDeleteI've just fallen in love with goat cheese, so this recipe looks DELICIOUS!
ReplyDeleteFusilli and pesto for me tonight ... love pasta ...
ReplyDeleteWow, that's an interesting tidbit on the strozzapreti origin! Admittedly, summer is also my least favorite season but dishes like this one as well as Iced Tea and Iced Coffee make it tolerable ;)
ReplyDeleteThis is a fantastic looking dish and just perfect for the warmer days ahead.
Also, thats a very good photo and has my mouth watering already.....thanks for that!
Always a pleasure to visit your blog.
Soon again, Tess.
hehe..Funny story about the priestly pasta!
ReplyDeleteI'm with you on summer being my least favorite season. And while I'm on the subject...why are all outdoor festivals held during the summer? Why not spring or fall...even winter would be okay with me? I'd rather stand outside under an umbrella in the spring than pour sweat and enjoy nothing during the summer!
we have to try this!
ReplyDeleteI am going to try this one!
ReplyDeleteThis sounds wonderful. Another great vegetarian dish for me. Thank you. The next few weeks will be between 30 and 40C. A different way of life for these 8 - 10 weeks of summer. Look for shade and jump in the pool to stay cool. Tigerbrite
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