Sunday, September 26, 2010

Entertaining/Recipes/Green Design

Spinach Tagliarelle with Pesto and Cream


Homemade pesto is simmered with heavy cream, then garnished with pine nuts and basil. Italian plate by Match.
 
SPINACH TAGLIARELLE WITH PESTO AND CREAM


Serves 4 to 6

2 cups fresh basil leaves
2/3 cup pine nuts, toasted
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 cup grated Parmigiano-Reggiano
salt and pepper
1 pound Cipriani spinach tagliarelle (spinach linguine or spinach fettuccine may be substituted)
1 cup heavy cream



In food processor, pulse basil, 1/3 cup pine nuts and garlic 8-10 times until coarsely chopped. With processor running, slowly, add olive oil in a stream until smooth. Add cheese and pulse a few more times. Season with salt and pepper to taste.

Cook tagliarelle in large pot of boiling water according to package directions.

In small saucepan, mix pesto and cream, and simmer. Pour over drained, cooked pasta and garnish with remaining pine nuts and cheese. Serve immediately.

Green Table Decor


Hydrangeas and green spider mums accompany salads of dressed field greens. Antique English leaf plates and green and off-white ticking tablecloth complement the setting.
 
No, this is not Carolyne's version of how we help to save the planet and be responsible conservationists. While I am a strong believer in those worthy endeavors and am becoming better informed in my choices, this green story is about the color green in food and decor. I love green. This wonderful color is one of Mother Nature's impeccable choices for a neutral. Think about how every flower, regardless of color, has green stems and foliage to frame it. Think of how green grass is the foundation and carpet to garden and home, and how truly beautiful a tree is with its canopy of green leaves.

Bruschetta with Arugula Pesto


Marinated tomatoes and Parmigiano-Reggiano top the homemade pesto bruschetta. Leaf plate by Christian Tortu.

BRUSCHETTA WITH ARUGULA PESTO AND MARINATED TOMATOES


Serves 4 to 6

FOR PESTO


2 cups arugula leaves
2 cloves garlic, peeled
1/2 cup walnuts
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
salt and pepper

In food processor, combine arugula, garlic, walnuts and lemon juice and pulse 8-10 times or until coarsely chopped. With processor running, slowly add olive oil in a stream and process until smooth. Remove from processor and stir in cheese. Add salt and pepper to taste.

Yuuummm!!!! Plus pretty decor and tablesetting will always add to the ambiance to make these dishes even more delectable.

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