12/10/15 - Join us for Thursday’s special Topical Currents with Linda Gassenheimer and Chef Dewey Losasso.
He tells about the development of a culinary scene in South Miami-Dade, and the Schnebly Redland's Winery. It’s famous for exotic wines created from tropical fruits. Chef Losasso helped create The Redlander Restaurant at the winery. That’s Topical Currents . . . Thursday at 1pm.
Red Pepper Pasta with Walnut and Chickpea Salad – quick dish for this busy time of year.
1/4 pound fresh spaghetti or dried spaghetti
1/2 pound fresh tomatoes, about 1 cup tomato flesh
1 teaspoon minced garlic
1/2 tablespoon olive oil
1 cup fresh basil leaves
1 tablespoon tomato paste
1 tablespoon pine nuts
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 tablespoons grated Pecorino cheese
Place a large sauce pan filled with water on to boil for the spaghetti. When water is boiling, add the pasta. Cook 2 to 3 minutes for fresh pasta and according to package instructions for dried pasta.
While water is coming to the boil, wash tomatoes, cut in half and squeeze out seeds and juice into a salad bowl. Set bowl aside. Add tomato flesh to the bowl of a food processor. Add garlic, oil, tomato paste and basil. Process until a sauce consistency is reached. Remove to a large bowl and add the pine nuts, cayenne pepper and salt and pepper to taste. Mix well.
Drain spaghetti and add to the bowl. Toss well. Sprinkle Pecorino cheese on top. Makes 2 servings.
SALAD WITH WALNUTS AND CHICKPEAS
2 tablespoons reduced-fat oil and vinegar dressing
4 cups washed, ready-to-eat lettuce
1 1/2-cups chickpeas
1/4 cup broken walnuts
Add the dressing to the tomato juice and seeds from Red Pesto Pasta recipe. Mix well. Add the lettuce, chickpeas and walnuts. Toss well. Makes 2 servings.
Nutrition Information
RED PESTO PASTA:Per serving: 315 calories (23 percent from fat), 8.1 g fat (1.9 g saturated, 3.9 g monounsaturated), 5 mg cholesterol, 11.8 g protein, 48.8 g carbohydrates, 3.5 g fiber, 79 mg sodium. SALAD WITH WALNUTS AND CHICKPEAS:Per serving: 242 calories (49 percent from fat), 13.1 g fat (1.2 g saturated, 2.1 g monounsaturated), 1 mg cholesterol, 9.4 g protein, 24.8 g carbohydrates, 4.5 g fiber, 220 mg sodium.
Shopping List
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1/4 pound fresh spaghetti or dried spaghetti, 1/2 pound fresh tomatoes, 1 bunch basil, 1 can tomato paste, 1package pine nuts, 1 small piece Pecorino cheese, 1 bag washed, ready-to-eat lettuce, 1 can chickpeas and 1 package broken walnuts.
Staples: Olive oil, minced garlic, cayenne pepper, reduced-fat oil and vinegar dressing, salt and black peppercorns.
Helpful Hints
- Any type of pasta can be used.
- 2 crushed garlic cloves can be substituted for 1 teaspoon minced garlic.
- Parmesan cheese can be used instead of Pecorino cheese.
- If your fresh tomatoes aren’t the best, use 1 cup drained best quality whole canned tomatoes. Be sure to squeeze out all of the juice.
Countdown:
- Place water for pasta on to boil.
- Make red pesto sauce.
- Assemble salad.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
