Yesterday, I was wondering how I was going to use my new Basil-Cilantro Pesto... Duh! In this, of course! Thank god I didn't waste half of it, slathered on some random piece of bread!
Everything I&T write in the intro to this recipe is true:
1) "You will be craving this from now on, mark our words."
2) "...red onions add just a hint of sweetness, color, and texture. Don't replace the red onions with regular ones unless you really have to."
3) "This also makes a great fast and fancy meal..."
a) It is delicious and crave-worthy.
b) The red onions are amazingly sweet - not maple sauce sweet (boo!), but just sweet enough to make you think, Wow, is all that sweetness coming from the onion? and then you run through the list of ingredients and realize, Yes!
c) This does come together in a snap and seems a lot more labor-intensive than it is, i.e. great effort/results ratio. Definitely worth pulling out when you want to dazzle but don't have much prep time.For the record, when assembling the pasta and pesto, I had to add quite a bit of pasta water to loosen the pesto. I was adding it by the tablespoonful, and I would say I probably ended up adding
around 1/2 cup, all told.
In conclusion, yum and yummer! As much as I love parmesan and want to put it on everything, this dish was completely satisfying and delicious without it, and I can't recommend it highly enough!
SFO: 10
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