Sunday, May 30, 2010

Soska pesto with shrimp

Yes, there has been a six-week hiatus. But it has been an enormously busy and fun six weeks here -- we have had visitors for the entire time (parents, parents-in-law, and good friends, not in that order) and the interruption of an Icelandic volcano.

Earlier in the spring, I planted a (very) small garden. This included "soska", which looked like a lettuce-spinach cross from the package. Last night, I bit into a leaf with enthusiasm -- to discover that "soska" is Hungarian for sorrel. Luckily, the "Two Small Farms" blog gives plenty of advice. We made sorrel pesto, and served it with farfalle and butter-broiled shrimp.

Sorrel growing on the balcony

Pesto ingredients in the food processor

The meal completed!

Ingredients (two servings):
  • 1 cup sorrel leafs, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 tablespoon olive oil
  • 2 spring onions, roughly chopped (white part only)
  • 1/4 cup parsley, roughly chopped
  • 1 tablespoon pine nuts
  • 1/3 cup grated Parmesan
  • pasta
  • 2 tablespoons butter
  • 10-12 large shrimp, deveined
  • For the pesto, place the first seven ingredients in a food processor or blender and process until mostly smooth.
  • For the pasta, cook al dente.
  • For the shrimp, heat a low saucepan under the broiler until piping hot. Remove pan from oven, add butter and shrimp, and return to the broiler for two minutes. Then flip the shrimp and broil for two more minutes.
  • Toss pasta with pesto and serve with shrimp.

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