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Kid's Meals Home | Joan Nathan's Holiday Recipes on Starchefs
From Joan Nathan: author, The Jewish Holiday Baker (Schocken Books, 1997)
Jewish Cooking in America (Knopf, 1994; update 1998)
The Children's Jewish Holiday Kitchen (Schocken Books, 1987; expanded edition, 1995)
An American Folklife Cookbook (Out of Print - Schocken Books, 1984)
Jewish Holiday Kitchen (Schocken Books, 1979; paperback, 1981; expanded edition, 1989)
The International Pasta Cookbook (Out of Print - Dorison Publications, 1977)
The Flavor of Jerusalem (Out of Print - co-author, Little Brown and Company, 1975)
Pasta with Vegetables and Pine Nuts
Some of my family's best conversations happen in the kitchen while we're busy stirring pots of soup, kneading bread dough and chopping onions. All of us live in a fast-paced world where everyone orders out so much, but the process of cooking is as important as the meal itself. That's why more often than not, I don't cook FOR my children, but WITH them. When my children were very young, I would help them measure, pour and stir while they would share the delights and disappointments their expanding worlds with me. Now that they're 21, 17 and 14, cooking together still provides a bridge between my worlds and theirs. With the kitchen as the backdrop, we more easily share stories and memories, solve problems and make plans. By cooking and eating together as a family, not only do you enjoy a better meal, but it bonds your family together - and your kids learn manners naturally! Through preparing and sharing our family food together over the years, our family history and traditions have been passed on naturally to my children. Now, along with our love, they take some favorite recipes, warm memories and enduring family traditions with them as they venture further and further out into the world.
These are recipes that my children, even when very young, have always
helped prepare. I encouraged them to measure, wash food, add ingredients,
mix and stir -- either with my help or, as they grew, on their own. Their
interest and abilities in the kitchen grew along with them.
1. Put the olive oil and basil leaves in a food processor and use the pulse
motion to combine, but not pulverize. Set aside.
2. Fill two large pots with cold water and a little salt. Cover and bring to
a boil.
3. Wash and trim the beans. Wash and cut the other vegetables into
bite-sized pieces. When the water is boiling, cook the pasta in one pot
according to package directions. Place the vegetables in the other pot and
cook 10 to 15 minutes until al dente, then plunge the cooked vegetables into
iced water to retain the color.
4. While the pasta and vegetables are cooking, toast the pine nuts in a
toaster oven or conventional oven at 350 degrees for about 5 minutes, just
until golden.
5. Place the butter in a large pasta bowl. Add the pine nuts and garlic and
then toss with the drained pasta and green beans. Add the basil-oil mixture
and then the cheeses. Toss to mix. Adjust to taste, adding more cheese,
basil or oil as needed. Mix with freshly grated pepper and garnish with
cherry tomatoes. Serve lukewarm or at room temperature.
....
Serves 4-6
Ingredients
Kid's Meals Home | Joan Nathan's Holiday Recipes on Starchefs |
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