MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended but
still has a slightly grainy consistency. Take care not to
over-grind to avoid a paste-like result. Use a rubber
spatula to transfer the pesto to a small mixing bowl.
Press plastic wrap directly on the surface of the pesto
and chill until you are ready to use it. For best results,
use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with a
thin film of olive oil; press plastic wrap directly on the
surface and seal the container. When ready to use, thaw
and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated on
the package directions. Just before draining, set aside
1/2 cup of the pasta cooking water. Drain the pasta; while
it is still dripping wet, return it to the pan. Add the
pesto and the 3 tablespoons grated cheese, blending well
with a wooden spoon and working in a few tablespoons of
the reserved cooking water or more, if needed, to loosen
up the sauce and coat the pasta evenly. Transfer to
individual plates and scatter the chopped pistachios over
each. Pass additional grated cheese at the table.

* If the membrane of the pistachios don't peel off easily
after rubbing them with your fingers, blanch them in
boiling water for about 1 minute. Drain, shock in cold
water, and dry the nuts in a paper towel. Toast them
lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, Citrus, Cheese
Yield: 16 Tablespoon

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350-|F/175-|C.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pistachio-Chicken Rolls
Categories: Poultry, Nuts, Wine, Citrus, Pork
Yield: 8 Servings

8 Chicken breast halves
2 ts Unsalted butter
1 c Mushroom slices
1/4 c Pistachios
1/2 c Baked ham
1/2 c Fresh breadcrumbs
1/2 ts Kosher salt
1/8 ts Pepper
2 ts Cornstarch
1/2 c Dry white wine
1/4 c Unsalted butter
1/4 c Apricot preserves
1/4 c Chutney
1 lg Orange
1/4 c Pistachios

Remove filets from breast halves and reserve.

Place each breast half onto a sheet of plastic wrap,
sprinkle with a couple drops of water. Cover with another
sheet of plastic wrap. Pound each breast half to about
1/4" thick.

heat butter in a small skillet or saute pan, over medium
flame. Add mushrooms, chopped pistachios, and ham. Heat
and stir until mushrooms have given up their moisture and
it has almost evaporated. Add breadcrumbs-mix well.

Remove from heat and set aside.

Season chicken lightly with salt & white pepper. Divide
mushroom mixture between portions of chicken. Roll up
tightly and secure with toothpicks. Place seam-side down
into a baking pan.

Combine cornstarch and wine in a small saucepan - mix
well. Place over a low flame

Add butter, apricot preserves and chutney.

Heat and stir until mixture dissolves & thickens slightly.
Pour half of sauce mixture over chicken rolls.

Bake @ 350A°F/175A°C for 30-40 minutes, basting often.
Remove toothpicks from rolls .

Ladle remaining sauce onto individual serving plates
cut each roll in 3/8" slices.

Arrange cut-side up, in an overlapping pattern, onto
plates garnish with orange slices and whole pistachios.

Serve at once.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

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