Monday, July 08, 2013

Cooking With The Schubert Family

Hello again! I hope you all had a wonderful Fourth of July weekend, I know I sure did! We spent the majority if it outdoors with our friends, which was a nice change of pace from our usual hectic weekends. How about you? What was your holiday weekend like, I would live to know! 

Today I have to share with you another recipe post. I adopted this pesto sauce recipe from my Vitamix cookbook, adding a bit of lemon juice for freshness and a little secret from the Italian restaurant I once worked at in Philadelphia. I made this with my family when they came to Dallas while the Hubs was away. My dad made some delicious shrimp to accompany my pasta and my mom helped us both with the cooking. My talented brother documented our whole cooking process, which was really fun and I am loving the photos. I think they would make very nice prints for my kitchen and I would really like to have some framed in the future. I hope you enjoy this meal as much as me and my family did!

Fresh Pesto And Mozzarella Pasta


    • One box of shaped pasta that will hold your sauce well, like cavatelli or orecchiette 
    • One container of small fresh mozzarella cheese balls, sliced in half
    • One cup of olive oil
    • One cup of fresh grated Parmesano Reggiano cheese (you need the good stuff) 
    • Six garlic cloves, peeled
    • Four cups of fresh basil leaves 
    • Six tablespoons of pine nuts
    • The juice of two lemons
    • Salt and pepper to taste


     Boil salted water and cook your pasta according to the directions. While the pasta is cooking, grate your Parmesan cheese and peel your garlic. Place the olive oil, garlic, Parmesan cheese, pine nuts, basil, lemon juice, and your desired amount of salt and pepper into your Vitamix or food processor. If using a Vitamix, turn it on speed one and quickly crank it up to speed seven. Let it combine for about thirty seconds, making sure the pine nuts are ground up but the sauce is not puréed completely. If using a food processor, you may want to slowly add the oil in as the sauce combines. When your pesto sauce is complete and your pasta has finished cooking, drain your pasta and transfer it, the pesto, and the fresh mozzarella to a large pan over medium heat. Cook the pasta with the sauce for about a minute just to marry the flavors and to slightly melt your mozzarella cheese. Serve immediately and enjoy! 

1 comment:

  1. That looks just divine! I don't celebrate the 4th but Canada Day was awesome!