Monday, March 13, 2006

Fettuccine with pesto

Fettuccine with pesto made from the Real Food Daily cookbook. Holy crap it was garlicky. But very good.

Tomato salad: sliced tomatoes topped with buffalo mostarella (from the Uncheese cookbook), basil, salt, pepper and balsamic vinegar

The highlight (for me) were these French carrots I found at the market today. I didn't peel them - I just cut each carrot into thirds lengthwise and lightly steamed them. Then I roasted them in the oven with a little Earth Balance margarine and a tiny amount of brown sugar. I could have eaten an entire platter of these.

My older daughter said "we should have this exact dinner again sometime" so I would declare it a success!


Anonymous said...

Love your blog! How long did you steam the carrots for? And then how long did you roast them?

"the anti-Martha"

Guinnah said...

I steamed them for maybe 10 minutes or so. They weren't quite fork tender when I took them off. I roasted them at 450 for about 1/2 hour (or however long it took to go get H. from lacrosse practice)

jess (of Get Sconed!) said...

I don't like fettucine nor pesto on pasta...BUT that looks indeed freaking good. I dig this blog!!