It is RIDIC hot in San Francisco. Like 85 degrees. No joke. All the ladies came into work today with sleeveless sundresses on. After our weekly team lunch, I was suffering from a massive mexican food induced coma. Definitely didn’t help that I was resting on a nice leather couch by the window. I decided to venture outside since it was so freaking nice (and super rare!) to go and grab some froyo to wake me up. I came across Caffe Ambrosia while I was yelping for some frozen treats when I gave up ice cream for Lent. And man, this place is GOOD. It’s a pretty hole in the wall cafe and hard to spot since it’s literally in an alley. My go to flavor is the French Custard and I’ll usually add some toasted almonds and crushed up Oreos. Super simple treat and they give very, generous portions. The texture is super smooth and the taste is more like soft serve ice cream than you’re typical tartiness of other frozen yogurts. Tummy is happy.
Happy Monday! I was pretty surprised Nate was up to do another dish for the blog today. That’s 3 in a row! I was thinking once a week was going to be our average quota. Nate opted to do a noodle based dish today, so I persuaded him to do pasta! Mostly because of my love for cheese and the fact that his basil plant was starting to wither. He forgot plants needed sun. After going on a quick run to Trader Joe’s after work, we were set to start cooking.
This is the recipe Nate used.
The Dish: Chicken Pesto Pasta
- A Couple of Chicken Breast
- 2 cups of Basil (or all of his potted plant basically)
- Cherry tomatoes
- Heavy Cream
- Pasta (we used linguine)
- 1/2 Cup of Parmesan Cheese
- 3 cloves of Garlic
- Olive Oil
- 1/3-1/2 cup of walnuts or pine nuts
- Salt & Pepper
- Add 1/3-1/2 cups of walnuts and 3 cloves of garlic to a food processor and pulse it a few times
- Add the basil and pulse a few more times
- Slowly add the 1/2 cup of EVOO and pulse a bit more (scraping off all the sides)
- Add the 1/2 cup parmesan cheese and pulse it yet again
- Add salt and pepper to taste
- Boil the water and salt it accordingly to cook your pasta
- Heat the pesto in a pan with a little EVOO and stir it
- Add as much cream as you deem necessary (We ended up adding more than we originally planned to thicken it, but it didn’t turn out super creamy)
- Add some tomatoes
- Salt and Pepper to taste
- Add the pasta and mix thoroughly
- Salt and pepper
- You can grill it or pan fry it (He used a pan, since he can’t have a grill at his apartment)
- Cook throughly
- Cut and enjoy!
Here is the final product!
After the two major fails (see below), Nate’s dish actually came out as a major success! He was very impressed with himself, which he claims is hard to do. Obviously, I added more parmesan cheese to my pasta. The pasta wasn’t as heavy as I expected which is how I prefer it. It was pretty light dish overall and I loved the nutty and crunchy texture of the pesto. We paired our pasta dish with a light side salad as well to balance out the heavy carbs.
Stay tuned tomorrow for our next noodle dish!
**Please don’t be as clumsy as we were