A Runner’s Delight – Pasta con Pesto di Zucchine Arrostite

As this is an Italian food blog, I have so far shared very little about my other passions in life. Well, at least, apart from hating the Finnish winter with a passion I suppose.

However, this time I can reveal that one of them is running. I love the endorfin rush, doses of fresh air and the feeling of just simply everything making more sense (and of being less grumpy about the most disastrous baking attempts) that you get by simply putting one shoe in front of the other.

I also participate in some half-marathon events every now and then, and even once went to a “running school” to prepare for them. In the school, I learned about this brilliant concept of “carb loading”: in the day or days before your running event, you try to stock up on carbohydrates to increase your body’s reserves for the long endurance work-out. It really is an Italian food lover’s dream, isn’t it? An order to eat as much pasta as you like. Ingenious. Well, ok, I do know that carb loading is a lot more relevant when getting ready for a full marathon. Yet I choose not to let that minor detail get in the way between me and my big bowl of pasta. And I still refuse to believe that pasta is bad for you. Just look at the nation full of happy Italians.

I completed one half-marathon just yesterday and hence dutifully did some serious carb loading the day before. I chose a recipe from a cook book called “Le ricette della prova del cuoco“. It turned out be at least as brilliant as the carb loading concept. You make a supertasty simple pesto sauce of roasted zucchini, pistachio, fresh mint and olive oil, and combine it with the pasta and parmesan. And naturalmente, you don’t have to be a runner to enjoy it – just look at the nation full of happy Italians!

Pasta with Roasted Zucchini

Serves 6

480 g (farfalle) pasta

500 g zucchini

40 g parmesan

60 g pistachios

fresh mint (to your taste)

1 bayleaf

olive oil

salt, pepper

Clean and peel the zucchini, and then cut them in half (lengthways). Place the halves on an oven tray covered with a parchment paper, and season them with salt, pepper and some olive oil. Bake them in the oven at 175C for at least 30 minutes and cool down.

Grate the parmesan. Boil the pistachios in hot water for three minutes (I skipped this step as I was using roasted and saltes pistachios), and once cooled down, peel them. In a blender, mix the pistachios and 50 ml olive oil. Add the roasted zucchini and continue blending. Finally add the fresh mint and again continue blending until you have achieved a nice pesto paste. Put the pesto sauce into a bowl and season it with the grated parmesan and salt (if needed).

Cook the pasta in salted water with the bayleaf. Combine the ready pasta with the pesto sauce and serve.

Advertisements

Pretty Perfect in Pink – Farfalle Fucsia di Ugo Tognazzi

In general, I do my best to be an open-minded and tolerant person. Yet I have to admit one thing: despite quite a significant number of years of us trying to bear each other, me and the Finnish winter just don’t get along. I do enjoy a white Christmas as much as everyone else but six months of temperatures below +5C is simply criminal.

Fortunately spring is now just around the corner! And this time I found a perfect recipe to celebrate that. It is from a cook book called “Mettiamoci a cucinare” by Benedetta Parodi. The idea of this cook book is quite neat as it is organised in three different main sections: 1) “Today I have little time”, 2) “Today I make an effort”, and 3) “Today I want to impress”. This recipe is from the impressive part but it is still simple enough for you to prepare even on a regular weekday if you are feeling as festive about the upcoming season as I am! The ingredients are simple but they cooperate in a fabulous harmony (think opposite of my relationship with the Finnish winter). The sweetness and softness of the beetroot and onion is complemented by the cream and parmesan, and balanced by the acidity of lemon and white wine. In addition, the pink colour of the dish is quite lovely even though my iPhone snap doesn’t do it enough justice!

Fuchsia Farfalle of Ugo Tognazzi

Serves 4-6

400 g farfalle pasta

2 cooked beetroots

250 ml cream

1 onion

1 glass of white wine

3 tbsp grated parmesan cheese

juice of ½ lemon

basil

30 g butter

5 tbsp olive oil

salt, pepper

Chop the onion and fry it gently with the butter and olive oil in a pan. Add the wine and let it evaporate a bit. Cut the beetroots into cubes and add them to the pan. Season with salt and pepper and continue cooking the mixture for a few minutes. Pour the contents of the pan into a blender and mix them with the cream to obtain a lovely pink/ fuchsia and creamy texture. Cook the pasta. Return the beetroot cream to the pan with the lemon juice and shortly heat it. Remove the pan from the heat and add the pasta and parmesan. Serve with fresh basil.