Pistachio Pesto Pasta with Shrimp

Pistachio Pesto Pasta with Shrimp

Pasta isn't one of my favorite things to cook, and much to Mark's dismay, I don't make it often. For me, there are so many other dishes that give you the ability to play up flavor and be creative. I found the idea for this recipe while flipping through my Rachael Ray magazine and thought that it sounded interesting and would be worth testing out, especially since wonderful seafood is so accessible here in San Francisco. Additionally, most of the ingredients are things you likely have on hand, except for shrimp and possibly pistachios (which make a great snack by themselves). 

I was blown away by the amazing flavor of this pesto sauce. I have never heard of using pistachios to make pesto, but the nutty flavor that it produced was out of this world! Make this for a family dinner or when you're having a couple of friends over. It's fairly easy, different, and makes an excellent presentation!

Pistachio Pesto Pasta with Shrimp

3 pieces jarred roasted bell pepper, coarsely chopped

3 cloves garlic, unpeeled

2 cups chopped flat-leaf parsley

1 teaspoon red pepper flakes

A couple of handfuls parmigiano-reggiano cheese

1/4 cup pistachio nuts, toasted

About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling

Juice of 2 lemons

Salt and pepper

1 pound spaghetti or linguine pasta (I always use whole wheat pasta)

1 pound peeled and deveined shrimp (I bought the small shrimp so that they mixed into the pasta well)

Splash white wine or white vermouth

2 tablespoons butter

1. In a small skillet, saute the red bell pepper and garlic cloves over medium-high heat for 8 to 10 minutes. Pop the garlic cloves from their skins. Using a food processor, pulse the pepper, garlic, parsley, red pepper flakes, cheese and pistachios with about 1/3 cup EVOO and half of the lemon juice; season with salt and pepper to taste. Place in a pasta bowl.

2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add a small ladleful of the pasta cooking water to the pesto, then drain the pasta and toss with the pesto for 2 minutes to coat.

3. While the pasta is working, in a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the shrimp, season with salt and pepper and cook until almost fully pink, about 3 minutes. Add the remaining lemon juice and the wine (or vermouth). Swirl in the butter to melt. Serve the pasta in shallow bowls and top with the shrimp.

Substituting chicken for shrimp in this recipe would also be delicious. I would saute the chicken in some olive oil and a splash of white wine with a little bit of salt, pepper and a spice or two that you have on hand, such as cumin and dried parsley. You could also make just the pasta if you're looking for a meatless meal. If you doubled the batch of pesto, freezing the extra sauce would be perfect for a night when you want to throw together a quick but tasty dinner.

Healthy Chocolate Chip Cookies

It is so great to get back into cooking, and in a nice, big kitchen! Mark and I are finally settled into our new place in San Francisco, and I thought it only appropriate to post this recipe for Healthy Chocolate Chip Cookies (California style!). The recipe is from Bethenny Frankel’s Skinnygirl Dish cookbook. I’ve tried a few of her recipes, but this was my first baking experiment. They turned out to be pretty delicious, and I will definitely be making them again.

Because there is a Whole-Foods-type grocery store nearby, I was able to easily buy non-dairy butter and oat flour (the only ingredients you might not have in your pantry), but you could definitely use regular butter and flour. These chocolatey bursts of goodness are excellent heated up for a few seconds in the microwave with some whipped cream on top- a perfect, guilt-free indulgence!

8 tbsp Non-dairy butter, softened

1 1/2 cups Raw sugar

1 small Banana- mashed

2 tsp Vanilla extract

2 cups Oat flour

2/3 cup Cocoa powder

3/4 tsp Baking soda

1/4 tsp Salt

2 cups chocolate chips

1. Preheat oven to 350 degrees. In a large bowl, beat the butter, sugar, banana and vanilla extract with a hand mixer until light and fluffy.

2. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Stir flour mixture into the butter mixture until well blended. Stir in the chocolate chips. Drop by 24 rounded tablespoonfuls onto ungreased baking sheets.

3. Bake for 8 min. Cool slightly on the baking sheets before transferring to wire racks to cool completely.

Instead of making the entire batch, I ended up just baking eight cookies, and freezing the rest of the dough. That way, I’ll have pre-made dough ready to drop onto a cookie sheet for a quick chocolate fix!