Hello and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I follow up on my progress from two weeks ago of living an intentional life, and about a quick pasta dish inspired by my love of leftovers, which I don't talk about enough on the show.
In positivity, spurred by current events, I talk about living life for others and why I find it so frustrating that so many only seem to care about themselves. Thank you so much for listening!
Featured Recipe for this Episode
1/2 portion of homemade pasta or 4 servings of normal pasta 1 pint cherry tomatoes 1 c fresh basil, chopped 10 cloves of garlic, minced 1 c Mexican crema Juice & zest of 1 lemon 1 t white sugar 1/2 c white wine Salt and pepper (to taste) 1 c freshly-shredded parmesan cheese
Cook and prepare your pasta to al dente while you prepare the sauce. Boil salted water and cook according to package directions, or, for homemade pasta, you'll want to do it right at the end. Drizzle a little olive oil in a large skillet and heat over mid-high heat. Add your cherry tomatoes and cook until they are blistered and caramelized, 5-7 minutes. Add your basil, lemon zest, and garlic and cook for 1 minute, stirring continuously to not let them burn (you just want to bring out those oils and let them start to open up). Reduce heat to mid and de-glaze the pan with your white wine. Add lemon juice and sugar, continuing to cook. Stir everything together and reduce by half. Add your Mexican crema. Let this begin to simmer to come together and stir to combine everything well. Season to taste, being mindful of the salt since you'll still be adding parmesan cheese. Add your pasta and parmesan cheese, tossing until well-coated. This only needs a minute or two to finish coming together. Add any other seasoning you may need. Serve immediately.
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