Posts Tagged Pasta

Basil Pesto with Mayo?

The heat has been unbearable and it’s taking every ounce of my will power not to turn the air-con on the moment I get home. I am also running out of summer clothes and am this close to wearing my singlets to work (those things are quite airy).  It’s now wonder the malls are packed because with this Manila sun, free air-conditioning rocks.

The upside of this weather is that I tend to stay in my room longer, watching my favorite cooking shows. The other day, The Barefoot Contessa was featuring recipes for a portable picnic – simple recipes but sure to be crowd-pleasers like, basil pesto pasta, tomato feta salad and this scrumptious looking lemon cake.  My mind went crazy with excitement, trying to think of reasons to invite friends over so I could feed them.  Right now, I’m thinking, carbo-loading party!

Her recipe for basil pesto intrigued me because it involved an ingredient that I would never put in my pesto – mayonnaise! But I know better than to doubt the Barefoot Contessa and her culinary instincts. So without thinking twice, I went ahead and put a large dollop of mayonnaise into my basil pesto and lemme tell you… my basil pesto will never be the same again.  You don’t actually taste it in the pesto because the mayo emulsifies so well with the olive oil that it gives it a richness and a creaminess that you will certainly miss. I do suggest though that you use good mayonnaise such as the Japanese mayo.

Go ahead and try it. You can thank me later 😉

You can find all the recipes from that episode here.


  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • 1/4 cup good olive oil
  • 1 1/2 cups pesto, packaged or see recipe below
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups good mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen peas, defrosted
  • 1/3 cup pignolis (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper


Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.


  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

* Recipe from

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Tomato Chorizo Pasta

Pasta dishes are probably the fastest meals you can whip up in the kitchen. All you really need is some garlic and olive oil, and you’re done. Fortunately for our hungry bellies, we had more than that last Monday night when Mister M came over.

I tossed whatever I found in the ref into the pan and came up with a pretty good dinner. Red, ripe tomatoes, chorizo, onions, garlic, fresh basil, chili flakes and lots of olive oil. I must have had three servings of pasta but was only slightly remorseful. This was too good! Thinking about it now is making me want to cook it again. Mmmmm.

Tomato Chorizo Pasta

  • 1 tsp. garlic, minced
  • 1 onion, finely chopped
  • about 7 (very ripe) tomatoes
  • 1/2 c. chorizo, minced
  • 1 tsp. pepper flakes
  • a handful of fresh basil
  • 1/4 c. olive oil
  • salt and pepper
  • any kind of pasta, cooked

In a pan, heat olive oil and saute’ onion and tomatoes until tender. Add chorizo and garlic and saute’ for another 5 minutes.  Add chili flakes, salt and pepper, and remove from heat. Add basil. Toss in the pasta and serve.

How fast was that?!

No wonder the scale said I gained three pounds. Tee hee. Oh, well.

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What’s For Lunch?

Penne with roasted garlic and pancetta is what’s for lunch.

I love recipes that use simple and few ingredients but still manage to produce a wonderfully flavored dish. I guess that’s the art of cooking – being able to maximize an ingredient’s full potential.

This dish is so easy to make that anyone can probably make it under 3o minutes.

Ahhhh. I love non-working holidays 🙂

Penne with Roasted Garlic and Pancetta

  • 3 heads of garlic, roasted (how to prepare roasted garlic)
  • 1 onion, finely chopped
  • 1/2 c. all purpose cream
  • 1/4 c. sliced pancetta or bacon
  • chili flakes
  • flat leaf parsley (or any herb you prefer, like basil)
  • salt and pepper
  • 1/8 c. olive oil
  • 1/2 lb. penne

Using one garlic first, remove it from the skin and mash with a fork.  Set aside.  Remove the garlic from the two remaining heads and set aside.

In a non-stick pan, heat the olive oil and saute the onions until transparent and soft.  Add the pancetta and saute until golden brown.  Add the mashed garlic and simmer for about 2 minutes.  Add salt and pepper to taste.  Sprinkle the chili flakes, parsley and add the rest of the garlic. Add sauce to the pasta while hot.

If the sauce gets too thick, you can always add a few tablespoons of  water or chicken stock then simmer for a few minutes

*It’s always best to work with fresh ingredients so feel free to add whatever you might have in your kitchen or garden.  Tomatoes and mushrooms will work wonderfully with this recipe, too.

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Portobello Mushroom Ravioli

What do you do when you have a good amount of baby Portobello mushrooms, relatively strong muscles and the whole afternoon? Make mushroom ravioli!

Baby Portobello Mushrooms

Baby Portobello Mushrooms

Among all the mushrooms, Portobellos have got to be my favorite, probably because it of it’s meaty and earthy taste.  I love grilling these mushrooms because doing so intensifies the flavor.  Considering that these mushrooms are quite pricey, I wasn’t about to let them rot in the ref and go to waste.

mushrooms on a stove-top grill

mushrooms on a stove-top grill

I’ve only made ravioli once before and was not that successful. I remember that first batch being too thick so the ravioli wasn’t as delicate as it should be. This time, I made sure to make it as thin as possible and since I was only using a rolling pin, I was in for a good workout. Making ravioli is quite easy, only requiring eggs and flour as the main ingredients.  The challenge is in the rolling. Making this dish is really a labor of love. (My forearms are hurting as I type this.

For the filling, I cooked the mushrooms on a stove-top grill

combine all ingredients in a food processor and chop coarsley

combine all ingredients in a food processor and chop coarsley

until soft and caramelized five white onions.  I chopped them coarsely in a food processor along with a few sprigs of flat leaf parsely, half a cup of mozzarella cheese, garlic, olive oil, salt and pepper.  This is a very simple but very flavorful ravioli recipe that could stand alone or go well with a basil pesto sauce or a marinara sauce.   I thought it went perfectly with a glass of white wine.

Portobello Mushroom with Caramelized Onion Ravioli

For the Filling:

•    200 g. Portobello mushrooms
•    5 white onions
•    2 cloves of garlic
•    4-5 sprigs of flat leaf parsley
•    ¼ c. olive oil
•    ½ c. mozzarella cheese
•    salt and pepper

Ravioli dough recipe.


Cut out circles about 3” in diameter using a cookie cutter. Place 1 ½ tsp. of filling onto on circle. Making sure that sides are moist, cover with another circle and secure sides by pinching.  Boil ravioli in water for 5 minutes ot until they float to the top. Serve with a drizzle of olive oil or sauce of your choice.

Portobello Mushroom Ravioli

Portobello Mushroom Ravioli

Enjoy, preferrably with a glass of wine 🙂

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I ♥ Pasta

I love running. I love how at peace it makes me feel; how it eases my restlessness and how empowered I feel after each run. But what I also love about running is the fact that I can now eat carbs guilt-free! I used to stay away from carbohydrates as much as possible but ever since I started running, this was changed. I read in the Complete Idiot’s Guide to Running and Jogging that a lack of glycogen (which, I believe comes from carbohydrates) can cause one to hit “the wall.” Hitting the wall will drastically decrease one’s pace while running. So when I know I’m running a relatively long distance, I treat myself to a bowl of my favorite carbs – pasta!

My new pasta dish was inspired by an appetizer that I had at Commons in Salcedo.  All I remembered was that they were fried mushrooms but wasn’t quite sure what variety they were. So relying on my memory alone, I headed to the supermarket and bought a pack of oyster mushrooms.

some of the ingredients: oyster mushrooms, herbs and a lemon

some of the ingredients: oyster mushrooms, herbs and a lemon

Oyster mushrooms are not as flavorful as shitake or Portobello mushrooms so for this dish, I dredged them in flour seasoned with garlic powder and pepper.  I then fried the mushrooms in very little oil until golden brown. The result was a very thin and crispy mushroom that could have fooled any vegetarian into thinking that this was bacon.

The sauce was quite simple. I used the same pan where I fried my mushrooms and sautéed some garlic in butter and olive oil. When the garlic was lightly browned, I deglazed my pan with a cup of white wine. Imagine all the flavors from the mushrooms, garlic and wine infusing… thinking of this dish is making me hungry. Once the alcohol from the wine had dissolved, I tossed my pasta in and let it absorb the white wine sauce. I turned off the heat and squeezed a fresh lemon onto the pasta and sprinkled some lemon zest over it as well. To give the dish an even fresher taste, I plucked some flat leaf parsley and basil from my mom’s herb garden and tossed it in with my salad along with the chopped mushrooms. It was summer on a plate!

Oyster Mushrooms with Herbed and White Wine Pasta

Oyster Mushrooms with Herbed and White Wine Pasta

So thank you, Running, for allowing me to rekindle my “regulated” love affair with carbs. I heart you.

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