Okay... I hear you.
You still have some turkey left over.
The gang liked the Linguine Aglio Olio.
But, enough with the leftovers.
They'll put up with the turkey, again.
But they'd like a different starch.
Here's another linguine recipe.
But, as with the Linguine Aglio Olio recipe, another pasta can be used.
If your supermarket is like mine, pasta is regularly on sale.
Pasta doesn't go bad, so it's a good idea to stock up when that happens.
Get out of your comfort zone and try some of the other shapes.
I mean, they all cost the same.
I always liked Adriana La Cerva.
Her heart was bigger than her brain, but, so what?
In Artie's The Sopranos Family Cookbook she wrote about cooking up a special dinner.
Especially a romantic dinner.
We are talking Adriana.
Not for Adriana a title like Rage, Guilt, Loneliness and Food.
Adriana serves up Cibo D'Amore.
Just a reminder: Al dente means the pasta is tender yet firm to the bite.
Of course there isn't much garlic in this.
As Adriana says Buon amante!
Linguine al Pesto
Serves 4 as a first course, 2 as a main dish
Combine in a mortar with a pestle (or use a food processor)
1/2 Cup tightly packed fresh basil leaves, rinsed and dried
1 Tablespoon pine nuts or blanched almonds
1 garlic clove
a pinch of coarse salt
Pound until the mixture forms a thick paste.
3 Tablespoons Extra Virgin olive oil
Blend until smooth.
Place the mixture in a large bowl.
1/3 Cup Parmesan cheese
1 Tablespoon unsalted butter, softened
In a large pot place
4 quarts water
salt to taste
Bring to a boil.
8 ounces linguine
Cook, stirring frequently, until the pasta is al dente.
Set aside 1/2 Cup of the cooking water.
Drain the pasta and place it in the large bowl with the pesto.
Toss the pasta until it is coated.
Add as much water as needed if the pesto is too thick.
Would I make Linguine al Pesto again?
It's another handy quick recipe.
And it can use up that jar of pesto that's been sitting in the fridge.
One recipe down. Seventy-six more to go.