"Recipes from the Chef's Kitchen"

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Kathleen Linton - Certified Chef Instructor
Email: sorosky2000@yahoo.com

Lemon Pesto
(To be mixed with Spaghetti Pasta)

1)   1 cup fresh parmesan cheese
2)   6 cloves garlic 
3)   2 cups loosely packed baby spinach leaves 
4)   1 cup firmly packed basil leaves 
5)   1/2 cup chopped walnuts 
6)   1/4 cup lemon juice 
7)   1/4 teaspoon lemon zest 
8)   1/4 teaspoon salt 
9)   2 tablespoons olive oil 
10) 16 ounces colored spaghetti pasta (see recipe below)

1)   Bring a large pot of lightly salted water to a boil.
2)   Cook pasta at a boil until cooked through but firm to the bite, about 12 minutes...
       then drain. Transfer pasta to a large bowl.
3)   Place first eight ingredients into food processer and pulse until combined
4)   With food processor running, drizzle olive oil into the mixture. Continue processing
       until the oil is integrated smoothly.
5)   Pour sauce over the spaghetti pasta and toss to coat. Salt to taste.

Colored Pasta (for Spaghetti)


1)   2 cups semolina flour
2)   2 cups unbleached all-purpose flour or “00″ flour
3)   4 large eggs
4)   1 tsp. extra-virgin olive oil
5)   1 tsp. salt
6)   (this entire recipe will require ~ 6 oz. of puree)
7)   1 cup unbleached all-purpose flour for dusting
8)   Coloring ingredients (see below)

Coloring Ingredients:
1)   Natural  Food Coloring (turmeric powder, yellow carrots, lemon zest,
       saffron flowers, bee pollen)

2)   Natural  Food Coloring (orange carrots, orange zest, carrot juice, pumpkin,
       papaya, cumin powder)

3)   Natural  Food Coloring (red beets (great coloring and doesn’t yield much
       flavor!), chilli powder, strawberries and pomegranate)

4)   Natural  Food Coloring (beetroot, pomegranate powder and raspberries)
5)   Natural  Food Coloring (red grapes, organic red wine, red cabbage,
       purple carrots, purple potatoes, acai berry powder)

6)   Natural  Food Coloring (spinach juice, wheat grass, kale, swiss chard
       leaves, lime zest)

7)   Natural  Food Coloring (blueberries and blackberries)
8)   Natural  Food Coloring (instant coffee granules, pure espresso, heavily
       steeped black tea, cocoa powder, cinnamon)


1)   Make sure you have a clean work surface. Using your flour, create a ‘well’ directly
       onto your work surface (think volcano). 
2)   Pour in the eggs, olive oil, vegetable puree and salt.  Then add the coloring ingredients
       of your choice.
3)   Staying in the center, begin mixing the eggs with a fork. Once your egg yolks have
       been broken, use your hands to slowly incorporate flour, and mix until fully
       incorporated. The dough will start to stiffen, and come together. 
4)   Set the dough ball aside, and wash and dry your work surface as well as your hands.
5)   Lightly flour your clean work surface, and knead the dough until smooth and
       workable. It will be slightly firm, but it shouldn’t be too dry, nor too wet. If you find
       that the dough is too sticky, add a little bit more flour. If you find that your dough is
       too dry, wet your hands a little bit, and knead some more.
6)   Roll the dough into a ball. When you poke it, it should feel tacky, but not sticky
       (think play-doh)
7)   Loosely wrap the dough in plastic wrap, and refrigerate for 45 minutes. 
8)   You don’t need a pasta machine, but it makes your life a little bit easier. You can
       always use a rolling pin, and a lot of elbow grease. 

Good Eating!!!