Orchidea05/08/11




Recipe by Chef Koby Weiner. Orchidea is a dairy restaurant located in Brooklyn, NY






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Mezonos


  • RECIPE
    #2109





















  • Orchidea











INGREDIENTS













  • 1 lb small farfalle pasta (bow tie)










  • - olive oil










  • - PESTO:










  • 1 handful fresh basil










  • ½ cup pine nuts










  • 3 cloves garlic










  • ¼ cup olive oil










  • 2 Tbsp Parmesan cheese










  • 3 cup heavy cream










  • - salt and pepper, to taste










  • - GARNISH:










  • 7-8 sundried tomatoes










  • - salt and pepper, to taste










  • - nutmeg










  • - Parmesan cheese










  1. Cook the pasta until al dente. (Bring a pot full of water with a drop of olive oil to a full rolling boil. Cook the past for ½-2 minutes and remove.)



  2. Cool with cold water. Drain very well. Toss with a drop of olive oil.



  3. Pesto: Process the basil, pine nuts, garlic, olive oil and Parmesan cheese until smooth. Add a bit more oil if necessary.



  4. In a pot heat up 1 tbsp olive oil with ½ the pesto. Add half the heavy cream and stir well. Gradually add the remaining heavy cream. Bring to a boil. Lower flame.
    Slice the sundried tomatoes julienne. Add to the pot. Add remaining pesto. Mix well to thicken. Add salt, pepper and nutmeg.




  5. Taste and adjust seasoning. Add pasta to the sauce. Garnish with additional Parmesan cheese.















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

Outstanding

Rating:
 
5.0
Reviewed by njmom
December 05, 2011
 

Tried this recipe out and it came out fabulous!!! Loved the taste it was a huge hit.

 
 
 
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