- Recipe(s):Summertime tagliarini (page 68)
- Prep: Easy
- Taste: Good
To celebrate the coming of great weather in Vancouver we made this recipe the other night. It has summertime in the name, so it felt fitting.
This is an extremely quick recipe to put together, although obtaining all of the required ingredients can take a bit of time. I was actually away when my partner went to the store and picked everything up but I was told it took some searching. The last time I went to the store I could not find Pecorino cheese but she did!
Anyways, as I mentioned above, this recipe is super easy, especially when you have the Ninja system, which if you have read any of my previous posts you will know that I use it often. On this occasion I used it to blend the olive oil, half of the pine nuts and lemon juice. It created a really nice silky base, to which the cheeses and finely chopped parsley are added to create a really nice looking sauce. The sauce itself did look a touch too thick but I resisted the urge to add anything to loosen it up. In the past this is what I would have done and would have been disappointed that it became too runny in the end. I was very glad I did not add more liquid. Once the cheese hit the heat it melted and the sauce was perfect!
This dish was quite tasty. The heat and cheese really mellowed the lemon juice. This recipe called for the juice of two lemons, which is a face puckering amount. I was surprised at how mellow it became when it came to consuming the dish, pleasantly surprised. The flavour of the parsley did not work for me. It did not meld itself with the rest of the ingredients. Perhaps this is because you are to use full parsley leaves, as opposed to chopped up leaves. I, personally, think that basil would have worked better, which is, apparently, how it is traditionally made.
Aside from the parsley issue this dish was quite tasty. The amount of cheese was not overpowering and it seemed quite light. As it was a breeze to prep and cook, it places fairly high on the flavour to taste scale and I would look at making it again in the future, with basil instead of parsley.