pasta with goat cheese and basil oil

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.

leftover inspiration

The lovable Kary, over at My Farmhouse Kitchen, has been talking about her never ending Easter ham and the creative ways she's been using the leftovers. We had leg of lamb for Easter, but I picked up a ham last weekend, marked down in the post Easter clearance. After a few meals, I was ready for something different, so I made a variation of Kary's pasta. I'm not sure how she does it, but she always pictures her pasta dishes with the pasta curled up in a beautiful twist. My lame attempt is pictured above. Anyway, this was absolutely delicious and really simple to make. The browning of the ham with the mushrooms and onions gives the sauce a wonderful earthy, smoky flavor. Thanks, Kary, for the inspiration. Here's my take on her ham pasta theme:

1 pound pasta
1 bunch asparagus, cut in 2 inch pieces
1 pound fresh mushrooms, sliced
1/2 large onion, chopped
1 1/2 cup sliced ham, cut in strips
3/4 cup cream (I used Land O Lakes fat free)
1/2 cup Parmesan cheese
4 Tbsp butter
freshly ground pepper to taste

While pasta is cooking in salted water, cook asparagus in salted water, in separate pan until just tender-crisp. Saute mushrooms, onion and ham in butter in a large skillet, until tender and browned. Add cream to mushroom mixture and incorporate all those lovely brown crispies in the bottom of the pan into the cream. Add pepper to taste. Remember, the ham is salty, so I didn't add any extra salt. Add hot drained pasta, cheese, and if needed, a bit of the pasta water. Toss and serve. Yum-o-yum. A wonderful spring dinner.

Serves 4

Comfort Food for the Soul

Okay, I know macaroni and cheese is not exactly what I should be
eating if I am trying to lose that blogger's blub. But this weekend,
I just needed some good old comfort food. What better dish to fit
the bill than dreamy, creamy mac and cheese? I paired it with a
big salad, so than balances things out, doesn't it? Of course it does.

Willow's Mac and Cheese

1/3 cup flour
1/3 cup butter
2 1/2 cups milk (I used 1 1/2 cups fat free and 1 cup half and half)
1 tsp salt
1/8 tsp white pepper
1/8 tsp thyme
1/8 tsp freshly ground nutmeg
3 cups grated fontina cheese (also tasty with cheddar or gruyere)
8 ounces dry macaroni pasta

Cook pasta. In a sauce pan, make a rue by combining the butter
and flour. Cook til bubbly and add salt, pepper, thyme and nutmeg.
Slowly whisk in the milk and stir until thick. Add cheese, stir until
melted. Add cooked macaroni and turn into 2 qt. or small baking
dish. Bake 350 for about 30 minutes or until golden. Serves 4
regular eaters or two complete pigs.