August 26, 2011
Linguine with Zucchini, Almond, and Mint Pesto & Baked Tomatoes with Balsamic Vinegar
Master Gardener Charlie Nardozzi
Cooking with vegetables from an Italian garden-- Master Gardener Charlie Nardozzi shows us how.
Baked Tomatoes with Balsamic Vinegar
Preheat oven to 350F. Grease oven pan/dish with olive oil. Slice in half 8 red ripe tomatoes and place sliced side up ion pan. Mix together an olive oil (4 tablespoons) and vinegar (1 tablespoon) mixture in a bowl and season with salt and pepper. Brush on the tomatoes. Sprinkle fresh thyme over the tomatoes. Place in the oven for 15 minutes at 250F, then lower the heat to 225F and cook for 60 minutes or until the tomatoes are cooked throughout. Serve warm or cold.
Linguine with Zucchini, Almond, and Mint Pesto
Halve 2 zucchini, scoop out the seeds, and bake in a glass pan with salted water for 10 minutes or until the zucchini is tender, but still al dente. Remove the zucchini with a slotted spoon and set aside. Save the cooking water to cook the pasta.
In a food processor, add the zucchini, 18 mint leaves, 1 clove garlic, 2 tablespoons fresh chopped parsley, 1/2 cup blanched almonds, and 1 cup of grated parmesan cheese. With the food processor motor running drizzle in 2/3 cup of olive oil. Season with salt and pepper.
Cook the linguini, adding more water to the zucchini water, until tender. Scoop the pesto on the linguine, drizzle olive oil over the pasta, add more grated cheese salt and pepper to taste. Garnish with slivered almonds.
WCAX News
