Has this not been the longest short week ever? Seriously though. Good thing I went to an awesome show last night! I saw the Lumineers and they are phenomenal. Love ’em, just love ’em.
So, I’ve decided to challenge myself this month. I am going to post everyday (including weekends!) this month. Therefore, if you have any suggestions, tips, recipes or restaurants you’ve been dying to try, please send them my way! Thanks to all of you lovely people, I had a spike in traffic this month and its been the best month on record!! Thanks y’all!! To return all that love I want to give y’all more of what ya want! So tell me your thoughts and dreams and let’s do this.
in Austin, TX. Temps are creeping up to almost 100 degrees! Which makes me want lemons. So today I give you lemon pesto pasta. Because you all know how much I love pesto. And pasta. And of course, I put a poached egg on top. Because I love those too. I decided to switch up my normal pesto and go lemon-y. And cheesy.
You’ll need: Whole Wheat Angel Hair Pasta (thats my fav) Frozen Peas Red Bell Pepper 1 Lemon Fresh Mint Handful of Almonds Romano Cheese Green Onion Crushed Red Pepper Olive Oil
3 cloves of garlic Salt and Pepper Poached egg if you’re into those…
Do a rough chop of the lemon, green onions, romano cheese and garlic…
Throw that all into a food processor. With the almonds,crushed red pepper flakes, a little kosher salt and few tablespoons of olive oil. Be sure to wash the lemon because I put mine in rind and all.
Blend that all until smooth. Well smooth-ish. This pesto will be a little chunkier than others.
Get that pasta boiling… and then move onto the red bell pepper. Cut out the white part on the inside.
Chop up the red bell pepper and mince a few leaves of mint. Just a touch… not too much.
Once the angel hair is al dente, throw the frozen peas in the hot pasta water and they will cook on their own in about 3 minutes.
Drain the water from the pasta and peas. Add the red bell pepper, mint and lemon pesto and mix all together.
Happy Tuesday everyone! I created a new section How-To’s! This section gives basic instructions on kitchen tasks and other good foodie tips. If you have a burning question or requests for this section please send them my way!
I’m a lover of poached eggs and although I’ve given some instructions on this before, I thought I would give some step by step pictures. Here goes!
First, bring a pot of water to a rolling boil. A few bubbles and steam but not boiling over.
Stir the water with a large spoon creating a whirlpool.
Now for the hard part, getting the egg in there without breaking the yolk. I started out learning this technique by placing the cracked egg into a Tupperware with gentle edges. Gladware Tupperware is great for this. Then gently pour the egg into the whirlpool. Now that I’ve got the hang of things I just crack the egg into the pot but the trick I just mentioned helped me learn.
Ok some of the egg whites will start to boil off. This is inevitable, don’t stress.
I scoop the cooked off egg whites out so I can keep an eye on the egg.
After a few minutes scoop the egg out and place on a paper towel. I left the egg in there a little too long and some of the yolk cooked out, oops. Guess I was distracted taking pictures. The longer you boil the egg, the harder the yolk will be. So if you like your yolks runny, only cook for 2-3 minutes. If you like them a little harder cook for 5 minutes or so. Everything really just depends on your water temperature etc, use your best judgement.
I decided to eat my poached egg for dinner with this spicy pesto pasta!