Today was just one of those days that gets you overwhelmed with things that went wrong and things you did not count on to happen. Well, a day like this deserves to be ended with a full glass of wine - tangy and deep red. Reality strikes again right after the first sip and you sadly realize that it's not how you teleport yourself into tomorrow morning, and there's still yesterday's dishes that need to be washed, garden that needs to be watered, cats that need to be pet, make up that needs to be removed, laundry that needs to be sorted, bellies that need to be fed. And there is also a fridge that is in a desperate need of a weekly grocery shopping.
It did take me few peeks into it in order to figure out how to stop to an end of a lausy day full of "wrongs" and highlight it with one good and tasty "right". That's when totrellini came in, acompanied with basil pesto, cheese and brussels sprouts.
I am not a huge fan of pesto and I always use it carefuly, I kind of like to add just a spoon of it into the dish or it all turns into an unbearable nightmare for my taste buds. Tonight I felt like taking a risk while pairing it with bittery brussels sprouts and mild bocconcini cheese, so I added two spoons! It ended up as being a good decision, as almost tasteless bocconcini soaked up the strong pesto flavour to the perfect point, leaving the enough space for brussels sprouts to take the part of the stage. Yummy. That's all that I can say.
How to make it:
• 500g cheese tortellini • 10 Brussels sprouts florets • 100g grated white cheddar cheese • 4-5 fresh basil leaves • 2 table spoons chopped parsley • 3 table spoons butter • 1 table spoon sesame seeds • 1 table spoon chives • 1 table spoon garlic powder • 2 table spoons basil pesto sauce • salt and pepper • 200g bocconcini cheese • 1 tea spoon dry basil
Cook tortellini according to the package instructions, then drain when cooked and set aside. Wash brussels sprouts and cut each in half, then cook in boiling salted water for 15 minutes and drain when done. Turn oven to 375F. In a larger pot, melt butter then add drained brussels sprouts and sauté for 4-5 minutes. Add chopped basil leaves, parsley, sesame seeds, chives, garlic powder and basil pesto sauce. Stir and cook for 4-5 minutes. Add grated cheese and mix well. Salt and pepper to taste. Add drained tortellini and mix well again. Lightly grease the casserole dish and transfer pasta into it. Layer sliced bocconcini on top of the pasta, sprinkle with dry basil and put in the oven for 7-8 minutes, until cheese on top is melted.
No comments:
Post a Comment