Penne Rigate

Pasta With Sun-dried Tomato/Cashew-Pesto And Ricotta

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Question : Who love’s a bright-green, traditional, heavenly aromatic basil pesto?
Answer :    Just about everybody does, that’s who. (Including myself)
However, for my very own personal taste, I prefer to pair traditional pesto with light and airy gnocchi, while I love to marry a rustic pasta like penne rigate, rigatoni, farfalle or bucatini with a more complex pesto such as this Sun-dried Tomato/Cashew-Pesto.
I hope that the Italian purist’s out there will forgive me and maybe even agree with my opinion that a non-traditional pesto such as this Sun-dried Tomato/Cashew-Pesto can elevate a simple pasta to even greater culinary bliss than a one-note basil/pine pesto nut will ever be able to do. In my humble opinion, anyway……. 🙂

Bon Appétit !   Life is Good !
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Click here for more Pasta  on  ChefsOpinion
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Click here for more Pesto on  ChefsOpinion
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Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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Pangrattato  you ask ? Don’ t worry, we are just talking about sautéed breadcrumbs here, nothing complicated, but oh so good.
Most cuisines which use pasta also use pangrattato in one form or another : bread crumbs sautéed in butter, in olive oil, in schmalz or just dry toasted, seasoned with anything from salt and pepper to garlic, herbs cheese, nutmeg or whatever else is traditional in your area of the woods or whatever tickles your fancy. The main task for the bread crumbs is to add texture to your pasta. And if you can add flavor on top of that, so much the better.
Sometimes, all I want for a great meal is just perfectly cooked pasta with lot’s of tasty pangrattato and a bit of grated cheese on top. Perfection for pasta lovers, right there. But today, I made a dish with even more pizzazz by adding sautéed shrimp and scallops in herb butter to an already sexy dish. Aaahhhh,  Life is Good 🙂
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Bon Appetit !   Long Live Good Food !
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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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Penne Rigate With Pangrattato

Penne Rigate With Pangrattato

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Preparation :
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saute chili flakes in butter

saute chili flakes in butter

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add panko bread crumbs, kosher salt, garlic paste

add panko bread crumbs, kosher salt, garlic paste

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saute until golden, keep warm

saute until golden, keep warm

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melt garlic/herb butter

melt garlic/herb butter

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add scallops and shrimmp, season with kosher salt and cayenne pepper, add white wine and lime juice, check / adjust seasoning

add scallops and shrimmp, season with kosher salt and cayenne pepper, add white wine and lime juice, check / adjust seasoning

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plate freshly cooked, al dente penne rigate

plate freshly cooked, al dente penne rigate

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top pasta with a generous amount of pangrattato

top pasta with a generous amount of pangrattato

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top with seafood, sprinkle with chopped Italian parsley

top with seafood, sprinkle with chopped Italian parsley

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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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