On The Table

Spaghetti with Broccoli Creme Fraiche Pesto

For a few years now, I've followed the culinary adventures of Smitten Kitchen with her unbelievably experienced hand in her tiny 42 square foot kitchen. She is not formally trained in the culinary sense but that's like saying an artist can't paint a masterpiece just because an education doesn't wield the brush. I'm sure she's just as great as most chef's out there, if not even better. As a home cook, I wouldn't dare dance around the flame of feeling extraordinary. I'm still finding my way in the kitchen, but I have come a long way. Six years ago - and I say this with utmost shame, I didn't know the difference between a zucchini and a cucumber, what a nutmeg was and couldn't cook rice to save my life. 

These days I'm finding endless ways to entertain myself in the kitchen, learning along the way. The recipe I found for this pesto - if we can call it that is courtesy of Smitten Kitchen of course, but modified with creme fraiche since I didn't have any heavy cream around. Thankfully, it made the dish rich and buttery with just the right tap of tartness. 

Ingredient List: 

Full Recipe Here

1/2 pound broccoli
1/2 pound dried spaghetti
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 small onion, finely chopped
1 clove garlic, minced (or, more to taste)
1/2 teaspoon table salt
Freshly ground black pepper or pinches of red pepper flakes
4 tablespoons creme fraiche
A heap of grated parmesan (about 1/2 cup), to serve

A heap of grated parmesan is indeed key! I find that freshly grated parmesan cheese is the key that unlocks the umami for pasta - or any dish for that matter. The sharpness and nutty flavor is lost when buying the pre-grated kind.  So don't be shy with it,  pile it on like white on rice. 

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