Tuesday, May 10, 2005

Way behind - Penne Rigate with Red Pepper Pesto

So, I've made it a goal to post about everything I cook. Don't ask me why - at this point, I am just talking to myself, so it really doesn't do much. But it's something to do - and if I get better at writing, I will hopefully make myself a part of the rich food blog community, and maybe contribute. I have gained so much from reading from others and I want to try sharing myself.

Anyway, I have been very lazy about posting, but rather than overwhelm myself and write it all at once, I will go back to where I left off, and slowly catch up. Since I am not in the mood for cooking (food just doesn't appeal right now), I hope to catch up in time to actually be writing right after I taste.

So - Penne Rigate with Red Pepper Pesto. This one comes from Simply the Best Italian (Weight Watchers). I actually got this book for free, when someone on a board I used to post to saw that I wanted it. She didn't get any inspiration from it - but I think it is full of recipes that I can see myself trying. I think this is the first recipe from this I have tried. It's not an overwhelming success, but it does have some good points. First of all, it is simple - cook the pasta, blend the pesto, bing - you're done. Second, it has a unique appeal - it is definitely a nice color when mixed - no pics here yet, but to get an idea, it is a nice reddish-pink. Kinda like a penne in vodka sauce I've had before - very appetizing. On the downside, it doesn't zing for me. It's not a recipe I toss immediately - and I have one serving in the freezer that I will defrost and eat with pleasure after some time has passed. But sadly, it is not something I will readily repeat. Good, but not great.

* Exported from MasterCook *

Penne Rigate with Red Pepper Pesto

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 roasted red peppers
8 ounces penne rigate
1/4 cup grated parmesan cheese
2 tablespoons slivered almonds
2 teaspoons tomato paste
1 garlic clove -- crushed
1/4 teaspoon salt
2 teaspoons olive oil

Cook penne. Drain, reserving 1/4 cup of the cooking liquid, and transfer to a serving dish.

Put the peppers, cheese, almonds, tomato paste, garlic, and salt in a food processor; puree until thick and creamy, but not perfectly smooth. With the machine running, slowly drizzle in the oil and process until it is completely absorbed, about 1 minute. If the mixture is too thick, drizzle in some of the pasta cooking liquid. Pour over the penne and toss to coat.

"Simply the Best Italian"

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Per Serving (excluding unknown items): 290 Calories; 7g Fat (22.0% calories from fat); 11g Protein; 46g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 253mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

1 comment:

Cate said...

Just so you don't think you're talking to yourself ... ;) How many points is the pasta?