blistered

From Susan Spungen's new book: <a href="https://www.amazon.com/gp/product/0525536671/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0525536671&amp;linkId=3e5c3d587e862eba1de20e9015dd9303" target="_blank" rel="nofollow noopener">Open Kitchen</a>
<a href="https://www.amazon.com/gp/product/B071KH1X16/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B071KH1X16&amp;linkId=6bc7a12e22bb82e6c833e6153cb9b1ea" target="_blank" rel="nofollow noopener">Aleppo pepper</a> has a nice smoky flavor, with a subtle kick, too. If you don't have Aleppo pepper, a pinch of cayenne, though much spicier than Aleppo pepper, would be a nice touch here.

Blistered Shishito Peppers with Avocado Crema

avocado

Greek yogurt

lime juice,

flaky sea salt,

Aleppo pepper, if you have it, see notes above

oz shishito peppers

olive oil

Heat the broiler to high. Line a sheet pan with foil. 

Combine the avocado, yogurt, lime juice, pinch sea salt, and pinch Aleppo pepper, if using, in a food processor. Process until completely smooth, scraping down the sides of the processor as needed. Taste. Add more salt or lime juice to taste. Spread this avocado crema over a large platter.

Spread the shishito peppers over a sheet pan. Toss with the 2 teaspoons olive oil and a generous pinch of salt. Spread into an even layer. Transfer pan to the broiler. Broil 2 minutes. Check. If shishitos are looking nicely charred, remove pan. If not, cook for another minute or until peppers look charred to your liking. Remove pan. Flip peppers. Return pan to broiler, and broil another 1-2 minutes or until charred to your liking. Watch the entire time to ensure they don&#8217;t blister beyond repair. 

Remove pan and tumble the peppers over top of the platter smeared with avocado crema. Sprinkle with Aleppo pepper and sea salt to taste. Serve immediately, passing more lime on the side if you wish. 

thank you for this recipe, really nice balance of flavors with the creama and shishito peppers

I made this last night, and it was so delicious! My husband and I sat around the platter and devoured each pepper, then finished off the avocado cream with tortilla chips. A winner of a recipe.

https://www.youtube.com/watch?v=fFgSCIF9C5I

This is one of those dishes where simple meets spectactular. Here, you make a simple avocado, Greek yogurt, and fresh lime juice purée in the food processor. Then you spread this creamy mixture across a platter, which you then top with broiled shishito peppers. A sea salt sprinkling is a must. Aleppo pepper, if you have it, is a nice touch. 

Find the full recipe here: https://alexandracooks.com/2020/05/05/blistered-shishito-peppers-with-avocado-cream/

Blistered Shishito Peppers 🌶🌶 with Avocado Crema 🥑🥑

Looking to give pasta night an easy, fresh and fabulous upgrade?! Make this Arugula Pesto Pasta recipe! Loaded with mozzarella pearls, cherry tomatoes and sweet basil, it&#039;s a delicious and light vegetarian dish the whole family will love! Serve it plain or top it with chicken, shrimp, fish or steak for a more substantial meal. Either way, it’s bursting with flavor and guaranteed to be a crowd pleaser!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Arugula Pesto Pasta

Cocktail Tomatoes ((can substitute Cherry or Grape Tomatoes))

Bucatini

oz Mozzarella Pearls ((can substitute burrata, torn into bite sized pieces)

Sea Salt & Freshly Ground Pepper

Clove Garlic (- peeled)

Cup Pine Nuts (- plus more for garnish)

Arugula

Cup Pecorino Romano (– grated, plus more for garnish)

Lemon

½ Cup Extra Virgin Olive Oil

Make pesto

Make the Arugula-Pesto: In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino and lemon juice.  Season with a pinch of salt and pepper. Process until coarsely chopped. 

Adjust seasoning

With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.

Cook pasta

Meanwhile, cook the pasta in salted water and cook until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water and transfer to a large bowl.

Toss together

Toss pasta:&nbsp; Add the arugula pesto to bowl with pasta along with 1/4 cup of the pasta cooking water.&nbsp; Toss to coat, adding more water as necessary to create a silky sauce.

Garnish

Add the basil to the pasta along with half of the mozzarella and tomatoes.&nbsp; Toss again until combined.

Serve

Serve: Divide pasta between serving bowls and top with remaining mozzarella and tomatoes.  Garnish with additional arugula, pine nuts and pecorino if desired. Serve.

https://content.jwplatform.com/videos/p91Jeq8e.mp4

Bucatini pasta coated in rich, peppery arugula pesto and topped with creamy mozzarella pearls, juicy cherry tomatoes and sweet basil.  This Arugula Pesto Pasta is delicious and light a vegetarian dish that is so easy to make!

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Top 2 blistered recipes from across the web

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Blistered Shishito Peppers with Avo...

Arugula Pesto Pasta

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