Chipotle Pesto Pasta - Revision history

Jiran at 23:37, 30 June 2008

2008-06-30T23:37:48Z

Sam I Am at 20:28, 8 January 2008

2008-01-08T20:28:01Z

Toast at 14:16, 1 June 2007

2007-06-01T14:16:17Z

Toast at 14:15, 1 June 2007

2007-06-01T14:15:57Z

Fistgrrl at 02:40, 31 May 2007

2007-05-31T02:40:56Z

Toast at 18:38, 29 March 2007

2007-03-29T18:38:05Z

Djarum at 06:54, 15 September 2006

2006-09-15T06:54:34Z

Djarum at 06:46, 15 September 2006

2006-09-15T06:46:22Z

Djarum at 06:40, 15 September 2006

2006-09-15T06:40:09Z

New page

By Fistgrrl

Most of my best recipes have been gleened from other people and in this case, stolen by my friend who worked at Jane's restaurant here in Chicago. Their dish has chicken in it, which I enjoy, but I make it vegetarian and it's still delicious.

Here is the copy of the original STOLEN recipe! She's been fired from there for years so don't even think about trying to get us busted!
[[Image:pasta1.jpg]]

I make this as a 1/2 recipe and it feeds four. Also, you'll have about half the pesto leftover which can be frozen in airtight container for a later second batch.

Here's the ingredients:
[[Image:pasta2.jpg]]

Put on a huge pot of salted water to boil for 1 pound of Angel Hair (capellini)

Pesto:
1/2 7oz can of chipotle in Adobo (smoked jalepenos, a little goes a long way)
1/4 cup Parmesan cheese
1/2 cup EVOO (Extra Virgin Olive Oil)
2 cups of basil and cilantro
3/4 cup of pine nuts
1-1/2 tablespoons of salt (I use Kosher)
1/2 jar of sliced sundried tomatoes (found in produce section usually)

Start by pulvarizing the pinenuts, basil and cilantro in a large food processor:
[[Image:pasta3.jpg]]

It should look similar to ordinary pesto:
[[Image:pasta4.jpg]]

Add the chipotle peppers (with sauce), sundried tomatoes, oil, parm, and salt:
[[Image:pasta5.jpg]]

Again, pulvarize and you'll get this:
[[Image:pasta6.jpg]]

Okay, pesto is complete.

Now comes the Cotija. Cotija cheese is available in Mexican grocery stores and Whole Foods type places. It can be a bitch to find, so make sure you can get it before attempting this recipe. I usually buy the round version, but bought this square block at Danny's Mercado after trying too many damned stores (Dominick's on Kimball, Fresh Market in Northbrook).
[[Image:pasta7.jpg]]

Break up the cheese into chunks with your hands so it fits in a small food processor:
[[Image:pasta8.jpg]]

Process around half the block and about 15 seconds until it looks like this:
[[Image:pasta9.jpg]]

Wrap up the other half to use some other time.

Meanwhile you need to dice some tomatoes and chop some extra cilantro. I recommend John Boos cutting boards. Made here in Illinois and I learned of them in this forum:
[[Image:pasta10.jpg]]
[[Image:pasta11.jpg]]

In a large skillet, pour about 1/4 cup of water and around three large spoonfuls of pesto (around half of what you have).
[[Image:pasta12.jpg]]

With the heat on low, add a full bag of fresh baby spinach:
[[Image:pasta13.jpg]]

Also sprinkle about a handful of the cotija in the pan. Cover and allow the spinach to steam:
[[Image:pasta14.jpg]]

Cook your pasta for 3 minutes so it's al dente.
[[Image:pasta15.jpg]]

Stir in the skillet mixture:
[[Image:pasta16.jpg]]

On plate, top pasta with AMPLE diced tomatoes, cilantro and cotija cheese. Enjoy!
[[Image:pasta17.jpg]]

Serve with crusty bread and a nice Spring Mix salad. As I said this dish is usually made with chicken. If you want to make it that way you can be lazy and buy the Tyson pre-cooked white meat strips in the meat department or start by sauteing small chicken medallions prior to steaming the spinach. Make sure it gets a good pesto coat.

@@ Line 16: / Line 16: @@
 Pesto:
-/2 7oz can of chipotle in Adobo (smoked jalepenos, a little goes a long way)
+*1/2 7oz can of chipotle in Adobo (smoked jalepenos, a little goes a long way)
-/4 cup Parmesan cheese
+*1/4 cup Parmesan cheese
-/2 cup EVOO (Extra Virgin Olive Oil)
+*1/2 cup EVOO (Extra Virgin Olive Oil)
-cups of basil and cilantro
+*2 cups of basil and cilantro
-/4 cup of pine nuts
+*3/4 cup of pine nuts
-Tablespoon of salt (I use Kosher)
+*1 Tablespoon of salt (I use Kosher)
-/2 jar of sliced sundried tomatoes (found in produce section usually)
+*1/2 jar of sliced sundried tomatoes (found in produce section usually)
 Start by pulvarizing the pinenuts, basil and cilantro in a large food processor:

← Older revision		Revision as of 20:28, 8 January 2008
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	[[category:Fistgrrl's Recipes]]		[[category:Fistgrrl's Recipes]]
	[[category:Featured Recipes]]		[[category:Featured Recipes]]
		+	[[category:Basil]]

← Older revision		Revision as of 14:16, 1 June 2007
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	[[Category:Chile Pepper]]		[[Category:Chile Pepper]]
	[[category:Fistgrrl's Recipes]]		[[category:Fistgrrl's Recipes]]
		+	[[category:Featured Recipes]]

@@ Line 1: / Line 1: @@
-Submitted by: Fistgrrl Uploaded by: [[:User:Djarum|Djarum]]
+Submitted by: [[:category:Fistgrrl's Recipes|Fistgrrl]] Uploaded by: [[:User:Djarum|Djarum]]
@@ Line 85: / Line 85: @@
 [[Category:Vegetarian]]
 [[Category:Chile Pepper]]

← Older revision		Revision as of 18:38, 29 March 2007
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	[[Category:Main_Course]]		[[Category:Main_Course]]
	[[Category:Vegetarian]]		[[Category:Vegetarian]]
		+	[[Category:Chile Pepper]]

@@ Line 1: / Line 1: @@
-By Fistgrrl
+Submitted by: Fistgrrl Uploaded by: [[:User:Djarum|Djarum]]
 Most of my best recipes have been gleened from other people and in this case, stolen by my friend who worked at Jane's restaurant here in Chicago. Their dish has chicken in it, which I enjoy, but I make it vegetarian and it's still delicious.
@@ Line 78: / Line 79: @@
 Serve with crusty bread and a nice Spring Mix salad. As I said this dish is usually made with chicken. If you want to make it that way you can be lazy and buy the Tyson pre-cooked white meat strips in the meat department or start by sauteing small chicken medallions prior to steaming the spinach. Make sure it gets a good pesto coat.

@@ Line 9: / Line 9: @@
 Here's the ingredients:
 [[Image:pasta2.jpg]]
@@ Line 26: / Line 27: @@
 It should look similar to ordinary pesto:
 [[Image:pasta4.jpg]]
 Add the chipotle peppers (with sauce), sundried tomatoes, oil, parm, and salt:
 [[Image:pasta5.jpg]]
 Again, pulvarize and you'll get this:
 [[Image:pasta6.jpg]]
@@ Line 37: / Line 41: @@
 Now comes the Cotija. Cotija cheese is available in Mexican grocery stores and Whole Foods type places. It can be a bitch to find, so make sure you can get it before attempting this recipe. I usually buy the round version, but bought this square block at Danny's Mercado after trying too many damned stores (Dominick's on Kimball, Fresh Market in Northbrook).
 [[Image:pasta7.jpg]]
@@ Line 55: / Line 60: @@
 With the heat on low, add a full bag of fresh baby spinach:
 [[Image:pasta13.jpg]]
@@ Line 61: / Line 67: @@
 Cook your pasta for 3 minutes so it's al dente.
 [[Image:pasta15.jpg]]
 Stir in the skillet mixture:
 [[Image:pasta16.jpg]]