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Topic: Pasta with fennel, beets and pecan pesto (super yum!)  (Read 1427 times)
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« on: May 03, 2008 11:24:10 AM »

made this a several weeks ago when my boyfriend was in town for the weekend
took forever for me to get around to posting it, but here it is in all its colorful yummyness Cheesy
It is based on this recipe: http://www.almostachef.com/2008/02/farfalle-with-almond-pesto-zucchini-and-fennel/

Pasta with fennel, beets and pecan pesto

~1 cup chopped parsley, fresh or dried
several cloves garlic to taste (we used 6, actually)
3/4 cup olive oil
~1/3 cup roasted pecans
~1/4 cup grated parmesan (or comparable, whichever kind you prefer) cheese
ground pepper and salt to taste

2 bulbs fennel; washed, de-cored, and sliced
3 fresh beets (yellow, red, whatever you prefer although the red leaves very pretty pink marks on the pasta); washed, peeled, and sliced
oil for sautéing

fennel greens from bulbs; chopped
~1 pound farfalle pasta cooked to your preference

1. Combine first set of ingredients in blender or food processor to make pesto sauce.
2. Start cooking pasta while sautéing sliced fennel and beets.
3. Drain pasta when cooked and toss with pesto sauce and sautéed veggies as well as chopped fennel greens.
4. Add ground pepper and salt to taste and serve!

It's super simple really, but oh so delicious!
Here is a pic of my boyfriend showing off his handy work since he's the one who cooked that meal for the weekend (we take turns).

*edited for spelling
« Last Edit: May 03, 2008 01:07:52 PM by mangomerle » THIS ROCKS   Logged
« Reply #1 on: May 03, 2008 12:56:23 PM »

Very pretty! And pecan pesto sounds really good.
« Reply #2 on: May 05, 2008 08:09:36 PM »

Very pretty! And pecan pesto sounds really good.

I was terrific. So much better than the regular pesto with pine nuts! Though I think it woul have been even better yet had I had fresh basil on hand instead of the dried parsley we did use. It's still going into the notebook of totally awesome favorite-est recipes ever.
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