As we enter July, my backyard garden has become lush and green with a myriad fresh herbs, especially the shiny, wide leaves of my beloved basil plants. This fragrant herb has become the go to for salads, soups, sandwiches and jars of pesto that increasingly take up space in my pantry and fridge. Pesto is my favorite summertime condiment, dolloping on grilled fish, spreading on sandwiches, and twirling with noodles for a quick, delicious impromptu lunch or dinner.
My version of pesto takes a little longer to prepare, but the blanching technique tends to yield more, while making the color POP appropriately for the season.
Lastly, there are so many beautiful flavors that seem to lend themselves almost poetically when crossing the borders between Asian and Italian cooking; long noodles that cling to rich, aromatic sauces that are shared by two of the most iconic cuisines in the world. My affection for BLUE ELEPHANT Yellow Curry grows even deeper with the addition of homemade pesto made from fresh basil grown in my backyard; and the idea that ingredients harvested lovingly from two completely different parts of the world when combined can make something so incredibly delicious and poignant fills my heart. THUMP THUMP!
THAI YELLOW CURRY NOODLES WITH PESTO
SERVES 4 TO 6 | COOK AND PREP TIME 25 MINUTES
INGREDIENTS
1 10.6 ounce BLUE ELEPHANT Yellow Curry Sauce
1/2 cup water
Kosher salt
10 cups or about 2 bunches fresh basil leaves
1/2 cup finely grated parmesan, plus additional for sprinkling
1 1/2 tablespoons pine nuts
2 garlic cloves, chopped
1/2 cup extra virgin olive oil, plus additional for drizzling
1 pound spaghetti
TECHNIQUE
In a medium sauce pan, add the pouch (10.6 ounce) of BLUE ELEPHANT Yellow Curry sauce and combine with 1/2 cup water; bring to a simmer then turn to low.
To make the pesto, bring a large pot of salted water to a boil. Place a wide rimmed colander into a large bowl of ice water near your sink. Working in two or three batches, quickly blanch the basil for about 10 seconds. Then, using a large slotted spoon, move the basil to the colander of ice water; allow to cool completely. Set aside 1/2 cup blanching water, and reserve pot with remaining salted blanching water.
Hoist colander from ice water to drain basil. Gently, squeeze excess water from basil then transfer leaves to paper towels. Yield should be approximately 1/2 cup blanched basil. Allow to cool for 10 minutes.
Place blanched basil, 1/2 cup Parmesan, pine nuts, and garlic in a food processor. Blend until well combined, adding blanching water if needed. Pulse until pesto is smooth and thick - probably about 1 minute.
Transfer pesto mixture to a medium bowl, then blend in 1/2 cup oil. Season to taste with salt.
Return water in pot to a boil; add more salt. Cook spaghetti until al dente. Spoon 1/2 cup pesto and the yellow curry sauce into a large bowl. Using tongs, transfer spaghetti to bowl and toss vigorously, drizzling with oil and adding more pesto and cheese accordingly. Season with salt if needed, then divide curried spaghetti into bowls, then top with additional pesto and cheese..
*Time an issue? BLUE ELEPHANT Premium Yellow Curry is also a great idea for those busy weeknights for when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!
1) In a saucepan, add 1 pouch (10.6 oz.) of curry sauce and 1/2 cup of water. Bring to a boil.
2) Add peeled shrimp (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until protein is cooked completely.