Wednesday, April 15, 2009
This week's episode is up! I riffed on Muhammara, the Syrian dip made from roasted red peppers, walnuts and pomegranate molasses... turning it into an easy, no-cook pasta sauce. Take a look and forward it to anyone you know who likes to cook! Or who's scared of cooking! Or who likes the ukulele! Or who likes Johnny Cash! Huh? Confused? Watch and it'll make sense. Make sure to hit the "hq" in the bottom left-hand corner to watch it in high quality!
2 cups dry whole wheat rotini pasta
6 roasted red peppers
3/4 cup toasted walnuts
2 tsp pomegranate molasses
2 tsp cumin powder
1/4 tsp smoked paprika
Juice of half a juicy lemon
4 garlic cloves, peeled
3 zucchini, sliced in half, then sliced into 1/2" half moons
1) Get a big pot o' water boiling. Make sure you salt it once it's at a roiling boil
2) Dump pasta in the water. Set your timer for about 2 minutes less than the instructions. In my case, about 8 minutes
3) In a food processor, grind red peppers, walnuts, spices, lemon juice, molasses, salt and pepper until mostly smooth. Taste and season.
4) Add zucchini and garlic cloves to the boiling pasta. Cook another 2 minutes until zucchini and pasta are cooked.
5) Drain. Add garlic cloves to the red pepper mixture and whiz up again until as smooth as you like it.
6) Toss pasta, zucchini and sauce. Sprinkle some chopped parsley over the top. Taste, season and serve!
at 12:49 AM