Pesto+Pasta

This week's lab will continue to focus on the using various herbs and spices within a dish. Use the following links and information to prep your recipe for lab.
 * PESTO PASTA:**

1. Write down who will complete the following jobs on your recipe. Jobs 1. Boil water and make pasta 2. Prep pasta ingredients (feta, Parmesan, tomatoes) 3. Prep pesto ingredients 4. Blend pesto 5. Make biscuits 6. Make compound butter

2. You will need to start boiling the water for your pasta ASAP. Check the box for the total cook time for farfalle pasta. Remember the following tips when cooking pasta:
 * Wait until the water is boiling to add the pasta
 * Always salt your water (helps it to cook faster and adds flavor)
 * Stir your pasta so it doesn't stick
 * Taste test for al dente to check for doneness

3, For lab you will need to use a food processor to make your pesto sauce. Mrs. Crump will show the class how to properly assemble the food processor. Keep in mind that if you don't put it together correctly, IT WONT TURN ON!

4. For this recipe we will be using a lot of different herbs and spices.They all bring different flavors to the dish and it is important to know what those flavor are when you are working with herbs and spices.

5. One ingredient that you may not be familiar with is pine nuts. **NOTE:** To improve the flavor of the pine nuts you will need to toast them in a skillet BEFORE adding them to the food processor. If you are unsure of how to do this go back to our gazpacho page.

6. You will also be adding the following to your pasta: Both of these ingredients will be tossed together with the pasta and sauce before serving!
 * 2 oz of crumbled feta cheese
 * 1/2 pkg of cherry tomatoes (the tomatoes should be cut in half along the equator)

7.You will be using some techniques learned in culinary 1 and 2. Use the food dictionary to define some of these terms.

8. You will be making some biscuits to eat with your pasta. Make sure to follow the directions!You will need to use a pastry blender to cut in your fat and flour. This can be found in your extra equipment bin.

9. Once you have your dough made, use a biscuit cutter to cut out your biscuits before baking. These can be found in your extra equipment bin in the lab. When you use the biscuit cutters they should be pushed straight down and twisted to make sure you get a clean cut BEFORE moving them to a cookie sheet!



10. You will also be making a cilantro lime compound butter?to eat with your biscuits. This butter will need to be refrigerated and cooled before you can use it. **NOTE:** Get the butter in the fridge ASAP so it can cool!

11 To make the butter you will be using some lime zest and juice. You will be sharing 1 lime with another group. Make sure BOTH groups zest their half of the lime BEFORE cutting it in half to juice it. This will make the process a lot easier.

Compost List
The following items will need to be placed in the compost when you are finished Garlic peel Cilantro stems Thyme stems Lemon grass leftovers Lime rind

Pan List This is a list of cooking equipment that will be used for the different parts of the recipe Sauce pan to boil pasta Skillet to toast pine nuts cookie sheet for biscuits