|Name:||AntiPesto For Two||Contributor:||Martin Golding|
|Description:||AntiPesto, for two||Posted:||1994-09-26|
|Key words:||pecan, pasta||Category:||Main Dishes|
|Ingredients:||1 Tbsp good olive oil
1/4 c pecan halves, chopped crushed or crumbled
2 Tbsp dry sherry
1 clove raw garlic, finely minced
1/2 c dry white wine
1/2 c (Roasted Garlic Alioli)
2 Tbsp (or more) chopped fresh basil (about three bunches)
1/4 tsp salt, approximately, to taste
1/2-1 tsp fresh ground black pepper, also to taste pinch nutmeg
|Preparation:||Saute the pecans in the olive oil until they just start to brown. Add the sherry and fresh garlic, stir until the sherry evaporates. Stir in the rest of the ingredients, check the seasoning, add fresh boiled pasta, toss/stirr to mix, and serve.
The salad should be relatively tart.
|Notes:||If life hands you a lemon, make lemonade.
If, OTOH, you come in to the office to find your desk thoroughly enpasta'd, particularly if it's fresh red pepper shells from the pastaworks, as firm and smooth as a lover's kiss and as pink as a well spanked bottom, it's time to invent: AntiPesto, for two
If you have roasted pecans on hand, you can eliminate the sauteing step.
This can be made arrabiata (raging) by judicious application of crushed chili pepper, and from our experiments at the table, will be QUITE good.
I suspect that vast amounts of fresh garlic can be added to good effect.
This makes a fairly thick sauce. If you want it creamier, reduce the garlic aioli. I'd cut it in half (1/4 c), and simmer until it was the right texture.
The pasta was a gift from Richard Johnson, who got it from somebody else and whose SO lost contact with reality long enough to say "Get that stuff out of the house!", hence my good fortune.
If I didn't like riding so much, I'd have more time to cook.