Day 128 Shells, Tomatoes, Garlic and Parsley

Shells, Tomatoes, Garlic and Parsley

2 Pints of Cherry, Grape, or Small Tomatoes, halved or quartered
2 Shallots, finely chopped
4 Cloves Garlic, finely chopped
6 Tablespoons Olive Oil
1 Small Bunch Flat Leaf Parsley, roughly chopped
Salt and Pepper to taste
12 Ounces Shell Shaped Pasta

Ingredients

1.  In a large skillet add all ingredients except the pasta.

Tomato mixture

2.  Bring a large pot of water to a boil and add pasta.  Cook until the pasta is done.  Drain and return to pot.  Warm the tomato mixture over medium heat.  They do not need to be fully cooked, just lightly heated.  Add to the pasta.  This dish can be eaten immediately or chilled for a pasta salad.

Good for camping trip to eat cold or warmed lightly on a camp stove.

Pairs well with Underwood Pinot Gris.  Canned wine is great for festival camping that does not allow bottles or any glass.

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Day 83 Parsley Pesto

Parsley Pesto

Most pesto sauces are very similar to make, but have variations in the ingredients.  In January, I showed an Arugula Pesto.

1 Bunch Parsley, cut into thirds
4 Cloves Garlic, sliced into quarters
1/2 Cup Pine Nuts
2 Tablespoons Nutritional Yeast
1/4 Water
Juice of 1 Lemon
Salt and Pepper to taste
Hazelnut Oil

Before adding the oil

Place all ingredients except the oil in a food processor fitted with a steel cutting blade.  Process to combine.  Slowly add the oil through the feed tube while the processor is running.  The amount of oil will depend on your use.  For a pasta sauce, the pesto should be thick.  To use as a pizza sauce or sandwich spread it will need to be creamy.  Makes enough for 2 pizzas.

Goes will with pizza.

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