Fusilli Alla Crazy B*st*rd - Natashya's Version

"Found this in a wonderful blog by a gal named Natashya - www.livinginthekitchenwithpuppies.blogspot.com . This gal can knock some pots! This is her version of a great recipe adapted from Food & Wine Magazine's recipe in Jan '09 issue. The original recipe called for beet greens but as my kale is way ahead of the beets right now, I seized on this talented cook's version & am quite impressed with the results. I did adapt & use a well-drained pint of canned diced tomatoes as I can't bear to buy winter maters... any of 'em. Worked well for me. May up the greens next time round. Also will prep the nuts & maters earlier in the day (or the night before). Can't wait to make when the first garden cherry, fig & grape tomatoes start coming in!"
 
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Ready In:
40mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Preheat the oven to 350°. On a rimmed baking sheet, toast the pecans for 5 minutes, until lightly browned; let cool slightly. Keep an eye & nose on them so they don't burn. Coarsely chop and transfer to a bowl.
  • Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
  • In a large pot of boiling, salted water, cook the fusilli.
  • Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until just barely golden, 2 minutes. Add the roasted tomatoes, kale and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, about 5 minutes.
  • Drain the fusilli, using the cooking water to warm the serving bowl & reserving 1/2 cup of the cooking water.
  • Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet with the kale & maters and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to the drained warmed serving bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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