Thanks for the kind words on my last post. I always struggle with how candid and honest to be on the blog. In many ways, the candid posts are the ones where I feel I’m most able be myself, but I also recognize that for many people reading a food blog is more about a happy escape or discovering new recipes and want to be respectful of the fact that those readers may not come to my blog to read about my daily struggles. Yet separating the two can be challenging because food for me is more than fuel and accordingly, mood drives what I make and what I make drives my mood.
In any event, I’m feeling much better. Because I am still condo hunting, my life still feels a bit unsettled and up in the air at the moment, much as if I am constantly waiting, lips pursed, to take my next breath, but I think I am becoming more accustomed to dealing with this inbetween place.
But although I have moved on to a happier mindset, I still wanted to share another recipe I made when I was still in the phase of cheering myself up. When last I posted I turned to one of my top two favorite ingredients – chocolate so it only makes sense that my second recipe would feature the other – cheese, and goat cheese to be specific.
In this recipe it gets combined with sweet sun-dried tomatoes, parsley, and walnuts for a deliciously well balanced pesto. I made this recipe years ago and loved it over pasta, but this time decided to add in some evaporated milk for a creamier, saucier sauce.
I loved this over whole wheat pasta. The sun dried tomatoes and parsley cut through the richness of the dairy while the walnuts really bring out the nuttiness of a whole grain pasta. I tossed some simple roasted cauliflower in with my pasta, but this would be equally delicious tossed with some broccoli, mushrooms or even bacon.
Adapted from The Complete Book of Pasta and Noodles
-¼ cup walnuts
-3 medium garlic cloves, threaded on a skewer
-16 sundried tomatoes, packed in olive oil, drained
-2 tablespoons fresh flat-leaf parsley leaves
-7 tablespoons extra-virgin olive oil
-2 tablespoons parmesan, grated or shredded
-¼ cup (2 oz) fresh goat cheese
-1/2 teaspoon salt
-1 12 ounce can evaporated fat free milk
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
Meanwhile, bring at least 2 cups of water to a boil in a pot. Lower the skewered garlic into the water; boil for 45 seconds. Immediately run the garlic under cold water. Remove from the skewer; peel and mince.
Place the nuts, garlic, tomatoes, parsley, oil, cheese and salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl. Slowly stream in evaporated milk until well combined.
To serve, toss with hot pasta.