pine nuts | Bewitching Kitchen

If you are a cookbook lover, chances are you have at least one of Yotam Ottolenghi’s books on your shelf. His book “Plenty” (released in 2011) was a huge success, but “Jerusalem“, which he wrote together with Sami Tamimi is probably the hottest cookbook published last year. Countless bloggers have been raving about the recipes in Jerusalem, and even the Diner’s Journal of The New York Times devoted a special article to the cookbook. As usual, I bookmarked way too many tempting concoctions to try, but when I read this review from Orangette, I knew this pasta would hit the spot with us. Several things I like about it: the sauce is made with yogurt instead of cream or a bechamel; peas are incorporated in two ways; feta cheese gives it a sharp bite, and fresh basil does the magic that fresh basil always does.

But, as if that symphony of flavors and textures was not enough, each serving is crowned with a spicy and nutty flavored oil, made by sauteing pine nuts and Aleppo pepper. Oh, my! Can you spell perfection?

The two main components of the dish come together quite quickly. First, the yogurt-pea sauce, simply whirled in a food processor. Beautiful light green color!

Then, the finishing touch, a flavored oil with pine nuts and Aleppo pepper. Red pepper flakes can be substituted, but I say go for a Turkish pepper if you can find it.

The yogurt sauce is never heated, instead the hot pasta is added to it in small batches to prevent the sauce from separating. Reminds me of pasta in fresh tomato sauce, a regular appearance at our table these days.

I must say this recipe was the best thing I cooked in a few months! I loved everything about it… The original recipe used small shell-shaped pasta which might be even better to catch those cute little peas, but any pasta will work. If you have a dinner party coming up and would like to offer a vegetarian option, I say it will be hard to top this one… 😉

If you want the full recipe, you can buy the book (click here), or you can use the version published at Orangette.

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From one of the latest issues of Food and Wine magazine, this recipe was the only bright spot on a day in which everything that could go wrong (in the lab) went wrong. But, as we were driving through intense Los Angeles traffic that Thursday, I knew that getting home and making dinner would improve my mood. It always does, actually. Especially if I already have it all planned and laid out in my mind, which was the case that day.

COUSCOUS SALAD WITH ZUCCHINI AND PINE NUTS
(adapted from Food and Wine, May 2011)

1 cup diced zucchini
2 Tbs olive oil
salt and pepper

1 cup couscous
1 cup boiling water

3/4 cup frozen peas
1/2 cup water
2 Tbs lemon juice
2 Tbs olive oil
1/2 cup pine nuts, lightly toasted
fresh mint and parsley, minced
salt and pepper to taste

Heat the olive oil in a non-stick skillet and sautee the zucchini until golden. Season lightly with salt and pepper. You can prepare it in advance and keep it in the fridge.

Pour 1 cup of boiling water over the couscous in the bowl you intend to serve the salad. Cover with plastic wrap and let it sit at room temperature for 5-10 minutes as you prepare the rest of the recipe.

Boil the peas for 2 minutes, drain, reserving 1/4 cup of the water. Add the lemon juice and olive oil, a little salt, to the reserved pea water, and whisk well. Fluff the couscous with a fork, pour this dressing over it, mixing it well. Gently mix in the cooked peas, reserved zucchini, toasted pine nuts, and fresh herbs. Taste, adjust seasoning with salt and pepper, and serve.

ENJOY!

to print the recipe, click here

Comments: Next time, I will dice the zucchini in slightly larger pieces, because I’d like their presence in the salad to be a little more obvious, not only visually, but also in texture. I love the popcorn-y taste of pine nuts, but you can use almonds (as in the original Food and Wine version), or walnuts. Make sure to toast them first.

It is crucial to let the zucchini get some color, so I like to leave it undisturbed in the sautee pan for a couple of minutes, before moving the pieces around.

This could be a nice vegetarian entree, as couscous is very filling, but we enjoyed it next to a juicy, grilled chicken breast. And that was a perfect antidote for the “lab-blues.” 😉