I first heard about whore pasta when I was a little kid watching Lidia Bastianich make it on her PBS cooking show. I remember her describing it as something “pungent, briny and spicy” that’s made with inexpensive, easily accessible ingredients. It’s something that’s perfect for the purported “woman of the night.”
..and it’s apparently also perfect for me. 😀
The temperature is dropping and fall is in full swing here and Japan. I wish the weather would stay like this forever. This three-day weekend marked the anniversary of the founding of this prefecture, Gunma, so I decided to try my hand at something I’ve never made before.
First let’s talk about the pesto that tops the whole wheat pasta. It’s been about 3 years since I’ve set foot on my native soil in America and it’s probably been much longer since I’ve had pesto. I think I got the flavors right, but I wasn’t sure if the consistency should be a bit thinner. The pesto was quite easy and fun to make. I ripped fresh basil leaves off the stalk (die die die) and packed it in the food processor (die die die) leaving just enough room for 3 cloves of garlic and a handful of pine nuts. I pulsed it for a bit (die die die die) then I slowly added extra virgin olive oil a few tablespoons at a time and I continued to blend until the mixture became smooth.
Next the chicken breast tenders. I marinated them in extra virgin olive oil and Italian seasoning while I made the soup. When the soup was completed I broiled the chicken tenders about 5mins on each side.
Now the veggie soup. This was my first attempt at the soup and I made A LOT. Which I divided into 6 portions and stored in my freezer. I started with about 7 cups of low sodium chicken broth, 2 red potatoes cut into 1″ cubes, 1 medium carrot cut into thin quarter moons, half a medium yellow onion diced, and 1 cup of sliced celery. I brought the ingredients to a boil then reduced the heat to medium and covered until the potatoes began to get tender.
Then I added 2 cups of sliced zucchini, 1/2 cup of chopped fresh parsley, 4 cloves of chopped garlic, 1/2 cup of tomato sauce, and 1 limo pepper for a little heat. I brought the soup back up to a boil then reduced to a simmer until the zucchini was tender. I seasoned with only a bit of black pepper, there was enough heat from the limo pepper, and a pinch of salt.
total time including prep: 1hour