Archive for November, 2015

November 16, 2015

Quick Weeknight Dinner: Spinach Tagliatelle with Pesto, Cherry Tomatoes and Roasted Peppers

by ashley
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Photo by: Paolo Margari

Before we start cooking, let’s first imagine we are gliding down a canal in Bologna, Italy in spring with beautiful flowers gracing the balconies and friendly Italians waving as we pass. Somewhere off in the distance a man with a deep baritone voice is singing as he kneads dough to make delicious spinach tagliatelle pasta. We stop at a market to pick up the freshest, most vibrant cherry tomatoes, fire roasted red peppers, some robust balsamic vinegar and a basil pesto sauce made fresh that morning by the world’s most adorable grandmother. Of course we can dream up the best ingredients possible, but we all know that I’m stuck in a city apartment the size of a closet and cooking with the best I can find in my local market. I was able to find some amazing fresh spinach tagliatelle, you can substitute dried if you don’t have this luxury. And I purchased a jar of great basil pesto as well as a jar of fire roasted red peppers, both of which should be easy enough to find in most supermarkets. I already had a great Modena balsamic vinegar at home and some cherry tomatoes that needed to be used – and voila, the quickest gourmet weeknight dinner ever.

If you have 15 minutes, you have enough time to put this on your table tonight. The below recipe yields enough for a quick dinner for one or two, but can easily be adapted into dinner for a family of any size.

Spinach Tagliatelle with Pesto, Cherry Tomatoes and Roasted Peppers

Serves two

Ingredients

  • 4 oz spinach tagliatelle pasta (fresh, if available)
  • 2 tbsp basil pesto (typically found in your grocer’s sauce aisle)
  • 1 whole fire roasted red pepper, cut into strips
  • 1 pint grape/cherry tomatoes, halved
  • 1 tsp minced garlic
  • 1tbsp balsamic vinegar

Boil water in a medium sized pot and cook the spinach tagliatelle until al dente, time will vary depending on whether you purchase fresh or dried pasta. In a separate pan on medium-high heat, sauté the halved cherry tomatoes, the minced garlic, and roasted red pepper strips until heated through and slightly browning. Add the basil pesto and the balsamic vinegar to the pan and turn off the heat, stirring constantly until heated through and well incorporated. Serve the sauce over the cooked pasta.

  

 

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November 9, 2015

It’s Hello Fresh For Dinner…. Again

by jem614

I’m a sucker for a good deal and every single time that Hello Fresh sends me their little coupons for 50% off, I jump on it (even full price, these meals are worth it!).  I received the package of 3 vegetarian meals on Thursday afternoon and have made the Tuscan Ribollita and Curried Thai Rice Bowl, both delicious!  These boxes make me feel like a fabulous chef and even though my husband doesn’t relish the taste of Thai food (in fact he refuses to eat Thai), he asked me to pack what was left for lunch.  Too late! I packed it for myself.

The Tuscan Ribollita was a suprise to me.  I thought I was going to hate it because it seemed there were too many veggies and not even spices but it was absolute perfection when paired with the ciabatta bread croutons.  The perfect combination of savory and fresh.  I honestly wish I could have these boxes delivered to me every week because it makes things so much simpler and I always have leftovers in our three person household.

As a reminder, you can check them out here:

http://www.hellofresh.com/raf-helloshare/?c=JHCQ2F (this code will give you $40 off your first box so eat up!)

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