I just finished a shoot for House + Home magazine. People always find it surprising that I cook. It is one of my passions. 

I made my mothers day dinner. Cooking is relaxing for me! Weird as it may sound. 

I thought I’d share one of my successes…

Ingredients are the Key

Fresh French Beans – steam for 5 minutes, put in ice bath, chop into 1¼”

Zuchini – chopped ¾”, ½ moon

Fava Beans – blanch for 5 minutes, peel think skin

Cherry Tomatoes – roast on 350 degrees for 25 minutes with salt and 4 cloves of garlic

Egg Noodles, Garlic, Basil, Pine nuts, Good Olive Oil, Parmesan cheese

Mix in Food Processor

Cup of Pine Nut

Two big handfuls of basil

¾ cup of cheese

1 clove garlic 

Pulse don’t process. I like a pesto with texture and you don’t want to bruise basil

Drizzle olive oil

Sautee           

2 Clovers of sliced garlic

Zucchini and a small amount of butter until slightly browned (Do not over cook should still be firm)

Add a swish of olive oil

Mix together beans on high heat and add white wine until it evaporates

Take off heat

Add Blistered Cherry Tomatoes

Gently toss

Boil noodles for required time and add hot noodles to vegetable mix.

Stir in pesto

Serve immediately with cheese and basil garnish 

            
Bon Appetite! As Julia would say. 

This entry was posted on Tuesday, May 11th, 2010 at 3:09 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.