Pasta with Cucumbers

I found this recipe on the Food & Wine web site while looking for new pasta recipes. The idea of cucumbers and mint with pasta was really interesting to me, yet so very simple. I just had to try it.

Although I usually like more pungent flavors, I've really enjoyed this buttery combination. My only problem is that I can’t find Kirby cucumbers (like those in the picture). I’ve looked at all the different markets I frequent, including the farmer’s market, but no luck. Instead, I’ve used the small Asian cucumbers I find at Trader Joe’s.

I don’t think my husband is all that thrilled with this dish, mainly because it’s not very filling. You might want to try it as a side dish, rather than the main entrée.

Fettuccine with Cucumbers & Mint  PRINTABLE RECIPE
(serves 2)

1/2 Lb dry fettuccine
kosher salt
1 Lb cucumbers (Kirby cucumbers are recommended)
3 Tbsp unsalted butter
1/2 cup finely chopped fresh mint

1. Bring a large pot of water to boil. Add 3-1/2 Tbsp salt and then the pasta. Cook until al dente. Drain, reserving 1/2 cup of the pasta water.

2. Meanwhile, peel the cucumbers and halve lengthwise. Scoop out the seeds. (I’ve found that a grapefruit spoon works really well for this.) Then slice the cucumbers crosswise, 1/4" thick.

3. In a large skillet, combine butter, cucumber slices, and 1 tsp salt. Cook over medium-high heat, stirring frequently, until the cucumbers are tender, but still a little crisp – about 5 minutes.

4. Lower the heat to medium and add the pasta to the cucumbers. Toss to coat the pasta with butter. If needed, add a little pasta water – 1 Tbsp at a time – to moisten.

5. Remove from heat, add mint, and toss. Serve immediately.

Homemade Pesto

I’m hesitant to share this recipe because it’s one of my specialties – one of the things I make that always really impresses people. Maybe they don’t realize how easy it is to make, or that they could go online and find all kinds of great pesto recipes in seconds. Anyway, I guess I’ll go ahead and share.

Pesto is easily found at the grocery store, but the homemade stuff is pretty hard to beat. And if you don’t make it yourself, you miss out on the wonderful aromas of fresh basil and garlic.

There are all kinds of pesto variations with ingredients like sun-dried tomatoes, olives, cilantro, parsley, walnuts, lemon zest, and so on. Mine is a traditional basil pesto. Try it, then feel free to experiment with whatever sounds good to you. You can use a food processor as I usually do; crush and mix the ingredients the old-fashioned way, with a mortar and pestle; or simply chop everything up and toss it all together with your pasta.

I often make this with pepitas (pumpkin seeds) instead of pine nuts because of my son’s nut allergy. If you were at our spaghetti dinner in Minnesota, that pesto was made with pepitas.

Basil Pesto  PRINTABLE RECIPE

6 oz bunch of fresh basil - remove leaves, and discard stems
2 tsp minced garlic
1 tsp kosher salt
1/4 cup raw pine nuts (pignolias) or pumpkin seeds (pepitas) – toast in a skillet until fragrant and just beginning to brown
3/4 cup extra virgin olive oil
1/2 cup shredded Parmesan cheese
2 Tbsp shredded Romano cheese

12 oz dry pasta – prepare according to package directions

Combine the pesto ingredients in a food processor and blend into a smooth paste. Toss with the pasta and sprinkle with a little extra grated cheese and maybe some coarsely chopped, toasted nuts or seeds.