BFF's Thoughts

~welcome to our contributing blogger! hopefully BFF will find time to share more yummies with us. you know, when she's not being superwoman at work, or super mommy to the worlds cutest 14 month old.. or super BFF to a kinda needy, kinda crazy me
~~Gourmet Vixen


So, I'm excited. The women around me are all about cooking right now and I'm jumping on the bandwagon. Sure, I would like to eat better. But more importantly, I would like to be less ashamed of my cooking skills. For Christmas this year two different friends gave me cookbooks for a gift. Does this mean they see the amazing potential for me as a cook and want to support me in my quest? Or, is it the more obvious answer: You need help, girl. Either way you look at it, I have two new cookbooks! I've actually made 8 new dishes already. Well, let me clarify. My husband and I made 8 new dishes. I can't take all the credit even though we both know I deserve it.

So my favorite was the Pasta with Pesto, Shrimp and Sweet 100s (which I guess are like fancy cherry tomatoes, so I just got cherry tomatoes). This is from Bride and Groom "First and Forever" Cookbook. I know, it's a cheesy title but the recipes are pretty straightforward and super yummy.

First, you make the pesto sauce

1/2 Cup Pine Nuts
4 cups lightly packed basil leaves (READ this carefully b/c I did not get enough basil-4 cups!)
1 1/2 teaspoons chopped garlic
1 teaspoon fresh lemon juice
1/2 kosher salt
1/4 ground pepper
1/2 extra virgin olive oil
3/4 cupe grated parmesan

Bake the pine nuts for 8 to 10 minutes. (We forgot pine nuts and used almonds instead)
Combine basil, pine nuts, garlic, lemon juice, salt and pepper in food processor for about 15 seconds. With motor running, add olive oil. Scrape off sides and add cheese and pulse until it's a thick past. Use immediately or transfer to container, drizzle with thin layer of olive oil, cover tightly and refrigerate. This pesto will keep for two weeks. Also, every thing except the cheese can be frozen for 2 months! A great thing to have on hand.

For the Pasta
8 ounces Angel Hair Pasta (We used fettucine because my husband is anti-angel hair)
1 Tablespoon olive oil
8 ounces large shrimp, peeled and deveined (obviously deveined, right?)
2 teaspoons minced garlic
1/2 cup pesto
1 cup halved sweet 100s or other cherry tomatoes
Grated Parmesan for serving

Pretty much all you do is cook the pasta on it's own. Cook the shrimp for one minute, turn over and add garlic. Continue cooking shrimp until it is opaque in the center, about one to three mnutes more. Add one cup water and pesto until incorporated. Add pasta and tomatoes and toss to combine. Season with salt and pepper.

Yummy yummy.