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Red Chile Linguine with Pumpkin Seed Pesto
- -Make a double batch -- it is worth the extra effort, and you will have enough for a few meals.
- -Don't knead the red pasta dough on a wood countertop, it will stain.
- -I had good results by drying my pasta overnight. I just tossed the linguine (immediately after cutting it) in a big bowl filled with a couple inches of fine semolina flour after coating -- so the noodles don't stick to each other.Then I hung it to dry overnight.
- -When it came down to the moment of truth, I only cooked the pasta for about 40 seconds and it came our perfect. I tossed it immediately with the pumpkin seed pesto and had none of the clumping problems I've encountered in the past.
Directions:View on 101 Cookbooks
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