I have this little problem. I love magazines. I love to go to the mailbox every day and hope that a new magazine have arrived. When there are new issues, I get giddy. I wait for a few minutes of peace and quiet (which is rare in this house) and sit on the couch and flip through my new magazines and read about all of the new things that we are going to make. If I am really lucky, my husband rubs my feet too. I dog ear the things that I want to make. Then after the magazines start to pile up, I rip out what I was excited about making and stick them into a giant file folder that just seems to grow and grow. I love to look at the pictures and get inspiration. From new flavors, to plates and pots and pans, to linens. Magazines make me happy.
I got this recipe from Cooking Light. It sounded so good that I knew that I had to make it and make it soon. I was not disappointed. I do not eat a lot of pasta, but this was well worth the splurge. What is Pistou you ask? I didn’t know either. Turns out that it is French pesto. Bon Appetit!
4 teaspoons olive oil
2 1/2 cups sliced zucchini
1 cup packed basil leaves
1/2 cup shaved Parmesan cheese
2 Tablespoons toasted pine nuts
4 chopped garlic cloves
2 cups chopped Vidalia (or other sweet onion)
1 3/4 teaspoons salt
8 ounces penne pasta
1/4 cup heavy cream
1/2 teaspoon pepper
Heat 2 teaspoons of olive oil in a large saute pan. Add the zucchini and cook until tender and golden, about 5 minutes. Transfer to a plate and cool.
Put 1/4 cup of the cooked zucchini, basil, 1/4 cup cheese, pine nuts and garlic in the food processor.
Add the rest of the olive oil to the pan and add the onions. Cook for 10 minutes until the onions are brown. Cook the pasta in 6 quart of salted water. Reserve 1/3 cup cooking liquid to add to the processed zucchini mixture. Add the cooking liquid to the food processor and pulse until smooth.
Add the zucchini back to the pan with the pasta and the processed zucchini mixture. Add the heavy cream and salt and pepper. Cook for a few minutes until everything is heated through, maybe 22 minutes. Taste for seasonings.
Pour the pasta into a big bowl and garnish with some basil leaves, pine nuts, and cheese.
Pour yourself a big glass of wine and if you are really inspired make a salad and call it dinner.