I am in love.
Well, sort of. This whole “love” thing tends to be a lusty daily occurrence anytime I see a man who is taller than me, has dark brooding eyes, sings, plays anything, or…cooks.
What can I say, I’m a lover.
Naturally when I stumbled upon The Amateur Gourmet’s site, the blogger turned FoodNetwork TV star, I was bitten by the smitten bug. To add to my profound love for this man, he created How-To’s like these:
Obviously, he’s a man after my heart. Not to mention he’s full of wit, interesting blog posts AND RECIPES! (yippee)
Here’s one of my favorites for you all and I urge you to check him out!
PENNE WITH SPICY GOAT CHEESE AND HAZELNUT PESTO
(pasta is generally a food of choice for me because it’s simple):
First make the Hazelnut Pesto.
2 cups fresh Basil leaves, lightly packed, washed and spun dry.
2 garlic cloves.
1 tsp hot red pepper flakes.
1/4 cup hazelnuts.
1/2 cup extra virgin olive oil.
Place the basil, garlic, red pepper flakes and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine off and drizzle in the olive oil in a thin stream. Season with salt.
PART TWO requires:
8 oz. penne
4 oz fresh soft Goat Cheese
Bring about 6 quarts of water to a boil and add about 2 Tbs of salt.
Cook the penne according to package instructions until tender but still al dente, and drain well. Transfer the pesto to a 12 to 14-inch saute pan. Whisk in the cheese until smooth. Toss the penne into the pesto mixture and stir together over very low heat for 1 minute, until thoroughly coated. Pour into a warm serving dish and serve.