This must’ve come from a TV show profiling a particular chef. I don’t see how I could do the steps in order while the linguine is cooking, being sure to be done with everything else before draining the linguine. I would have to set it up with all measuring and prep work such as peeling the shrimp and toasting the pinenuts, with all the ingredients set out, ready to be added – what chefs call mise en place. Otherwise, I see myself cooking the sauce first, and keeping it warm while the linguine cooks.
12 ounces linguine
¼ cup pine nuts
1 pound large shrimp, peeled
1 teaspoon oil
½ teaspoon ground cumin
2 large plum tomatoes, diced
6 ounces refrigerated basil pesto
¼ cup chopped parsley
grated Parmesan cheese
- Cook linguine; reserve 1 cup of cooking water and then drain. While it is cooking, do the following:
- Toast pinenuts in large nonstick skillet over medium heat; remove.
- Heat oil in skillet. Add shrimp & cumin; sauté over medium-high heat 2 minutes or until cooked.
- Add plum tomatoes, pesto & parsley; toss until hot. Remove from heat.
- Toss with drained pasta & reserved cooking water. Top with grated cheese.
Recipes out of the Blond Box 