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Topical Currents

From the Tip of My Tongue: Cindy Hutson’s Stories and Recipes

10/01/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview with Ortanique on the Mile, Chef Cindy Hutson. She talks about how she became an award-winning chef and restaurant owner, and about her Jamaican-inspired cuisine.  Her book isCindy Hutson’s From the Tip of My Tongue: Stories and Recipes from One of Florida’s Favorite Chefs.

~~Dinner in Minutes~~

Red Pesto Pasta with Walnut and Chickpea Salad

Fresh, flavor-packed tomatoes and basil blend to make this red pesto sauce, a tasty variation on a traditional pesto.  It retains its vibrant flavors, because it’s not cooked relying on the heat of the cooked spaghetti.  My Italian friend, Ugo, mentioned that he made this sauce for his family and they raved about it.  I’ve adapted his recipe for this quick dinner.

The secret to the sauce is to squeeze the juice and seeds out of the tomatoes.  Just cut them in half and squeeze.  Be sure to catch the juice and seeds in a bowl to add to bottled dressing for an added fresh boost to the dressing.   You can also stir them into mayonnaise for a light mayonnaise sauce.

Recipes

RED PESTO PASTA

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.

WALNUT AND CHICKPEA SALAD

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. WALNUT AND CHICKPEA SALAD: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

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WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.
Richard Ives came to WLRN in September 2000 to begin a new career in radio. Born in Fort Lauderdale, his family moved to Long Island, New York, where he grew up. After graduation from college and an unsatisfying stint in a job that, as he puts it, "paid the bills but for which I had no passion" he found himself contemplating a midlife career change after being laid-off.