Hand Cut Burgers & Chophouse rolled out a new menu October 1 with four new pasta entrees and a host of other tempting items. Hand Cut’s executive chef (and culinary director for Riot Hospitality Group) Samantha Roberts has graciously shared one of the pasta recipes with PHOENIX magazine.
The recipe calls for imported Italian basil pesto, which you can pick up at the grocery store. Roberts says to look for imported Italian pesto that has less than eight ingredients. “Always taste the pesto (before cooking) so you know how much salt is in it,” she says. And if you don’t have fresh pasta on hand, look for fettuccine in bags that are formed into nests. “They are thinner and made with more eggs than the boxed dry type. Italian imported ones are the best.”
Roberts likes this recipe because of its simplicity. “And it’s full of flavor,” she says. “It has very few ingredients, which is key to a delicious meal.”
Yield: 1-2 portions
½ cup imported Italian basil pesto
2 cups fresh baby spinach
2 oz. fresh grated parmesan
6 oz. fresh egg fettucine
2 oz. peeled baby sweet Italian imported tomato in olive oil with basil
Salt & pepper
Blend pesto with baby spinach in a food processor or a blender until it is almost smooth. Season to taste with salt and black ground pepper depending on your taste. Please note, all pesto will be different so make sure it’s an authentic Italian basil pesto.
Blanch fresh egg fettuccine in salted boiling water until al dente. Warm a pan, add pesto and already warmed pasta making sure to also get a little of the pasta water in the pan. Mix together until warmed through. Plate in a warm bowl and top with fresh parmesan and the diced sweet baby tomatoes on top. Top with fresh basil if desired.