Originally Posted by durangojo
okay, what's a girl gotta do to get an invite? i'll bring wine!....beyond nice eastshores...way beyond nice...one question though, is that linguine or fettuccine? looks a little wide for linguine, not that it matters, and of course you would know since you made it....maybe it's just your wonderful camera angle...obviously you didn't use a phone camera like i do....i need to take a lesson or two from you, that's for sure....really really nice.....
Haha! Thanks very much for the kind words, and you are absolutely right.. it is fettuccine! I should have known better. I also misspelled "linguine" which I see you had no such trouble. I've now made a point to learn the pastas better. If you're interested I've done two articles on taking food photos linked in my signature. I used a small point and shoot digital set to macro mode and the main thing is taking it outside in the shade to get good natural lighting, not too much effort but makes all the difference in the shot.
ChrisB.. here's a walkthrough on the pesto:
I purchased 3 medium red bell peppers at a local produce stand which I am very thankful to have now. We had nothing prior to this stand except large grocery stores.
Remove the stems, seeds, and membranes and quarter the peppers. Place these over med heat on a grill skin side down until a nice char forms. I then flipped them and let the flesh roast a little. As soon as you take them off you need them to be covered in something so that they steam which loosens the skins. After about 10-15 minutes remove as much of the skin as possible. Leaving a little char on is not a bad thing.
I then pan toasted some pine nuts. Basically you want to put a small skillet over high heat and don't walk away from it. Toss the pan carefully to keep the nuts flipping and moving around. Remove them from the heat to cool once they have a bit of golden color.
Combine the roasted peppers, along with the pine nuts, olive oil, diced garlic, and grated pecorino romano cheese in either a large mortar and pestle (or a food processor). Use your own judgement on when it's done, less time for more rustic, more for a smoother pesto.