The Can't Cook Book: Recipes for the Absolutely Terrified! (33 page)

Pesto Pasta

ACTUAL WORK TIME:
25 minutes |
TOTAL TIME:
25 minutes |
SERVES:
4 to 6

Yes, there are a million pesto recipes out there—probably because it’s so delicious and easy to make. This is a good time to master using a food processor. You can also use this as a veggie dip, or as a dressing for steamed vegetables, even a sandwich spread, you name it . . .

Tools needed:
food processor, cheese grater (if grating it yourself), large pot, colander, liquid measuring cup, measuring cups and spoons, silicone spatula, kitchen timer.

Don’t Panic:
Using your food processor can be loud and off-putting. Don’t shy away.

1.
 
Fill
a large pot with water (to about 1 inch from the top).
Place
on the stove and
turn
the heat to high to bring to a boil.
Place
a colander in the sink.
Pull
the basil leaves from the stems and
wash.
Smash
and
peel
the garlic.
*

2.
 In a food processor,
*
combine
the basil, garlic, pine nuts, Parmesan,
¹
/
₄
tsp. of the salt, and the pepper (about 6 turns on a pepper mill).
Press
On several times until finely chopped.
Scrape
down the sides with a silicone spatula.
Add
the oil and
pulse
a few times until the pesto is smooth and the oil is incorporated
.

3.
 When the water comes to a boil,
add
the pasta and
cook
according to the package directions. Once the pasta is al dente,
use
a liquid measuring cup to
take
¹
/
₂
c. of the pasta water from the pot;
set aside.
Drain
the pasta into the colander.
Return
the pasta to the pot along with the pesto and
toss
well.
Stir
in some of the reserved pasta water if the sauce is too thick.
Season
with the remaining
³
/
₄
tsp. salt.
Serve
topped with extra Parmesan, if you like.

PIZZA MARGHERITA

ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
1 hour |
SERVES:
4

Go to your local pizza joint and buy 1 pound of fresh dough from them (it should cost one to two dollars at most). Or you can find frozen dough in the freezer section of your market.

Don’t Panic:
Stretching the dough is no stretch for you. I’m having you make 2 small pizzas to make it a little easier.

1.
 If frozen,
place
the dough in the refrigerator to thaw overnight.

2.
 When ready to use,
cut
the dough in half. You want to make each half into a round ball, so working one at a time,
cup
the piece in your hand and
tuck
the sides under to
shape
into a smooth ball
.
Place
on a lightly floured work surface,
sprinkle
with a little extra flour,
cover
with plastic wrap, and let come to room temperature, about 30 minutes.

3.
 
Heat
the oven (with the oven rack in the lowest position) to 475°F. Lightly
flour
a rimmed sheet pan.
Slice
the mozzarella into
¹
/
₄
-inch-thick rounds.

4.
 Gently
flatten
a ball of dough with your fingertips
. Then
stretch
it evenly, starting at the edges, until it’s about 8 inches in diameter
. You can
pick
the dough up and gently
pull
at the edges while rotating to help stretch it
. It should be thin but not see-through. If the dough refuses to stretch, let it rest for 10 minutes to relax the glutens.
Repeat
with the second ball.
Transfer
to the prepared pan (2 pizzas should fit on one pan). It’s okay if they are a little wonky and not perfect circles.