COOKING BYDEI Hey Guys, My name is Shelma Dei, my love for food stems from my childhood and also being rather fussy when it comes to food. I am very passionate about food and love to create dishes that spring into mind. I love to experiment with different ingredients, often things you wouldn’t expect to put together. Due to the covid Britain has now been subjected to lockdown part two . This is unfortunate but I keep telling myself that it’s for the best and the Britain will return to business as usual soon. I was due a trip to Italy but unfortunately I had to cancel due to covid . I was reluctant to travel due to health and safety concerns. I deceived to make a Italian pasta dish that I had on a previous trip to Italy. It was tasty and nutty with a zesty tangy after taste I wanted to make the dish to feel better about kissing out on Italy. After eating the dish I was rather happy and satisfied and kept telling myself I’ll be in Italy next year. Try this dish , it will not disappoint during these trying times. Food glorious food is always a good idea.
@cookingbydei
COOKING BYDEI Shelma Dei shares her new found favourite recipes during lockdown PISTACHIO PESTO WITH LINGUINI
Serves 2-3 Ingredients 3 cups lightly-packed fresh basil leaves 1/2 cup freshly grated Parmesan 1/3 cup pistachio Kernels 3 cloves garlic 1 teaspoon sea salt 1/2 teaspoon freshly-cracked black pepper 150g Buratta cheese 1/2 cup extra-virgin olive oil 25g butter 200g Linguini Half a lemon grated (lemon zest ) Method In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped a tiny bit of lemon juice . With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth. Meanwhile in a boiling pan with sea salted water and a knob of butter add the linguine. Cook for 8-10 mins or until el dente once cooked drain the linguine in a colander over the sink. Now it’s ready to toss through the pistachio pesto – it’s best to do this in the pan, adding splashes of cooking water and mixing as you go until your sauce coats the pasta and is the perfect consistency. Spoon onto plate and garnish with burrata cheese, crushed pistachios and lemon zest.. Enjoy!
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