Penne with Homemade Pesto, Mushrooms, Grilled Aspargus, & Sun Dried Tomatoes

Moose · 06-08-2010, 01:51 AM

The missus was in the mood to make some homemade pesto from scratch tonight. Who am I to argue with that, when all I have to do is grill some asparagus spears?

After the pesto was made, we sauteed some sun dried tomatoes and mushrooms. When the pasta was finished cooking, we put it in a large non-stick pan and tossed it with the grilled asparagus, sun dried tomatoes, and mushrooms and let it cook for a minnute over medium heat.

Here it is served, with freshly grated parmesan and fresh ground black pepper:

Grillman · 06-08-2010, 02:47 AM

that looks great....I don't suppose you would be able to get your wife
to share her Pesto recipe?

dannypat21 · 06-08-2010, 02:54 AM

Wow that looks amazing. Great pic!

Neil · 06-08-2010, 03:47 AM

Quote:

Originally Posted by Grillman

that looks great....I don't suppose you would be able to get your wife
to share her Pesto recipe?

I'll second that motion! Looks great.

firecracker jack · 06-08-2010, 03:58 AM

I'd hit that! Looks great.

firecracckerjack

bobsuosso · 06-08-2010, 05:39 AM

Looks GREAT, the grilled asparagus was used to make the pesto sauce?

Phubar · 06-08-2010, 08:16 AM

Nothing beats (homemade) pesto.
Made my own 2 times,I don't have the recipe but I do know the ingredients.

-lots of basil
-pinenuts
-garlic
-pecorino or parmesan
-olive oil
-salt
-pepper

These are the only ingredients you need if I'm correct.
I use the morter & pestle to grind all of it,I believe this way the juices and oils will extract more from the ingredients and blend better together.

SmokeJumper · 06-08-2010, 10:24 AM

Great looking bowl of pasta. I always freeform my pestos using the ingredients Phu pu up but with lemon and lemon zest as well.

Like I told Phu, if you have some leftovers we can bake it into the Timpano to make it a grilled dish.

Phubar · 06-08-2010, 10:38 AM

Quote:

Originally Posted by SmokeJumper

Great looking bowl of pasta. I always freeform my pestos using the ingredients Phu pu up but with lemon and lemon zest as well.

Like I told Phu, if you have some leftovers we can bake it into the Timpano to make it a grilled dish.

I use lemon and/or zest almost as much as I use salt.

Never tried to add some oPh that to my pesto but I've made it only 2 times as I said...
The way I make the pesto is alla Genovese (that's what it's called I believe).

I need to get some Masterclasses Phrom you Phor sure iPh I want to make a Timpano!

Moose · 06-08-2010, 11:25 AM

Quote:

Originally Posted by Grillman

that looks great....I don't suppose you would be able to get your wife
to share her Pesto recipe?

Here you go, Kerry:

Moose's Fresh Pesto

Makes about 1.5 cups

* 2 cups firmly packed basil leaves
* 3/4 cup Parmesan cheese (grated)
* 3/4 cup extra virgin olive oil
* 4 garlic cloves
* 1/3 cup pine nuts

1. Combine all ingredients in blender or food processor & cover.

2. Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

This actually freezes really well. We make extra, then pour it into a square pan. Once it freezes, take it out of the pan and wrap in plastic wrap, then place in a ziplock bag. When we need some pesto, we slice off however much we need and let it thaw.

Phubar · 06-08-2010, 11:30 AM

Quote:

Originally Posted by Moose

This actually freezes really well. We make extra, then pour it into a square pan. Once it freezes, take it out of the pan and wrap in plastic wrap, then place in a ziplock bag. When we need some pesto, we slice off however much we need and let it thaw.

Great tip Moose!

Moose · 06-08-2010, 12:03 PM

Quote:

Originally Posted by bobsuosso

Looks GREAT, the grilled asparagus was used to make the pesto sauce?

No, we added the grilled asparagus, mushrooms, and sundried tomatoes to the pasta and pesto when we tossed it.

Grillman · 06-08-2010, 03:33 PM

Thanks Moose.

I will be making this very soon.
By the way...do you toast the Pine Nuts first?

If not; it really intensifies their flavor.
Just be sure to let them cool down before you eat any;
otherwise you may get burned.

Gore · 06-08-2010, 03:39 PM

That looks delicious Moose. I'm not so much interested in the pesto as how you got that bowl to levitate! Dang, I want some levitating dishes! That's an absolutely beautiful picture.

bobsuosso · 06-10-2010, 01:20 PM

This actually freezes really well. We make extra, then pour it into a square pan. Once it freezes, take it out of the pan and wrap in plastic wrap, then place in a ziplock bag. When we need some pesto, we slice off however much we need and let it thaw.[/QUOTE]

If you fill an ice cube tray, after it hardens you will have nice little blocks to wrap with plastic wrap to use as needed

06-08-2010, 01:51 AM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Penne with Homemade Pesto, Mushrooms, Grilled Aspargus, & Sun Dried Tomatoes The missus was in the mood to make some homemade pesto from scratch tonight. Who am I to argue with that, when all I have to do is grill some asparagus spears? After the pesto was made, we sauteed some sun dried tomatoes and mushrooms. When the pasta was finished cooking, we put it in a large non-stick pan and tossed it with the grilled asparagus, sun dried tomatoes, and mushrooms and let it cook for a minnute over medium heat. Here it is served, with freshly grated parmesan and fresh ground black pepper: __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

06-08-2010, 02:47 AM	#2
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	that looks great....I don't suppose you would be able to get your wife to share her Pesto recipe? __________________ ........................

06-08-2010, 08:16 AM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nothing beats (homemade) pesto. Made my own 2 times,I don't have the recipe but I do know the ingredients. -lots of basil -pinenuts -garlic -pecorino or parmesan -olive oil -salt -pepper These are the only ingredients you need if I'm correct. I use the morter & pestle to grind all of it,I believe this way the juices and oils will extract more from the ingredients and blend better together. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

06-08-2010, 03:33 PM	#13
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	Thanks Moose. I will be making this very soon. By the way...do you toast the Pine Nuts first? If not; it really intensifies their flavor. Just be sure to let them cool down before you eat any; otherwise you may get burned. __________________ ........................

06-08-2010, 03:39 PM	#14
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	That looks delicious Moose. I'm not so much interested in the pesto as how you got that bowl to levitate! Dang, I want some levitating dishes! That's an absolutely beautiful picture. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

06-08-2010, 02:54 AM	#3
dannypat21 is One Chatty Farker Join Date: 03-01-10 Location: Castaic, CA	Wow that looks amazing. Great pic!

06-08-2010, 03:58 AM	#5
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich.	I'd hit that! Looks great. firecracckerjack

06-08-2010, 05:39 AM	#6
bobsuosso Full Fledged Farker Join Date: 07-11-09 Location: Saugus MA	Looks GREAT, the grilled asparagus was used to make the pesto sauce?

06-08-2010, 10:24 AM	#8
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	Great looking bowl of pasta. I always freeform my pestos using the ingredients Phu pu up but with lemon and lemon zest as well. Like I told Phu, if you have some leftovers we can bake it into the Timpano to make it a grilled dish.

06-10-2010, 01:20 PM	#15
bobsuosso Full Fledged Farker Join Date: 07-11-09 Location: Saugus MA	This actually freezes really well. We make extra, then pour it into a square pan. Once it freezes, take it out of the pan and wrap in plastic wrap, then place in a ziplock bag. When we need some pesto, we slice off however much we need and let it thaw.[/QUOTE] If you fill an ice cube tray, after it hardens you will have nice little blocks to wrap with plastic wrap to use as needed

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