Pensieri di un lunatico minore

Piquillo Pistachio Pesto

When time is short, and I’m simply out of ideas for what to cook for dinner, I often turn to my Italian heritage for ideas. What could be better than a little pasta with pesto? Tonight, I decided to try a new one made from piquillo peppers and pistachios. It turned out quite well, and you can find the recipe here in PDF form. I’m tired of fighting with HTML to make it look reasonable.

To go with it, I decided to do my own spin on shrimp fra diavolo, this time basically poaching the shrimp in olive oil that’d been warmed with chiles pequin in it to pull the heat out, without the bitterness. While a lot of people would saute the shrimp, I’ve found that high heat and shrimp—especially frozen shrimp—is a bad idea. Rubber is the result. Instead, let them just barely cook, almost poaching, in the oil.

The end result of the two together. As always, click to enlarge.

Not bad for less than half an hour. Now to get better at the photography aspect of food.