Sunday Pasta®: Spaghetti al Pesto di Peperoni (Red Pepper)

 
Sunday Pasta Spaghetti al Pesto di Peperoni 640

It’s once again time for annual performance reviews at the office. They’re a real pain in the neck to give, but their effectiveness cannot be disputed, as I can think of a  better way to track progress and suggest improvements in an organized, structured, and non-confrontational manner.

In light of the foregoing, I’ve just had the genius idea of implementing similar performance reviews at home. I sincerely hope that my wife and kids appreciate the hard work that will go into this exercise, and also understand how it will really benefit all of us.  Luckily, my work form can be easily adapted for home use. For example, here are some of the categories for review.  On a scale of 1-10, evaluate such things as: punctuality, attention to detail, organizational skills, cleanliness, ability to adapt, multitask, and manage under stress. And then there are softer, but equally important areas to cover, such as attitude toward supervision, demeanor, and willingness to follow instructions. Like I said, I’m announcing my genius plan for domestic growth right here, today, just prior to Father’s Day, together with this delicious pasta recipe. As with any new program, I do anticipate some slight resistance at first, but I’m certain it is for the best. I’ll let you know how it goes.  Wish me luck!

Buon Appetito!

Ed Garrubbo

p.s. Check out our wine pairings for this recipe.

Sunday Pasta: Spaghetti al Pesto di Peperoni (Red Pepper)
 

Total Time: 30 minutes

Serves: 4-6

Ingredients

4 red peppers, coarsely chopped
1/2 extra virgin olive oil
2 cloves garlic
8-10 basil leaves
1/2 cup almonds
1/2 cup Pecorino Romano cheese, grated
Salt, to taste
Freshly ground black pepper, to taste
 

Instructions

In a large skillet over medium heat add the olive oil, peppers and garlic. Cover and cook for approximately 15 minutes, stirring frequently, until the peppers are soft. Remove from heat.

In a food processor, add the almonds and basil with a few drops of olive oil. Blend together. Add the remaining ingredients from the skillet. Blend together until smooth, and then add the cheese and salt and pepper to taste.

 Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir until it boils again, and cook until al dente (about 1-2 minutes less than the package’s directions). Drain the pasta, retaining some of its cooking liquid. Place the pasta in a larger serving bowl and slowly mix in the pesto sauce, adding some of the pasta water only if mixture appears too dry.

Serve immediately.

 

 

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