Cooking with Intel // 2 in 1

May 28, 2015

#spon: I’m required to disclose a relationship between our site and Intel This could include Intel providing us w/content, product, access or other forms of payment.

Intel 2 in 1
As someone who loves to cook, you can often find me in my kitchen making a new recipe, or a tried and true favorite.  I love browsing the internet for new dinner ideas, or quickly pulling up one of my recipes to make.  I don’t ever print out recipes anymore with the convenience of devices, it’s no longer needed!
I was excited to receive an Intel 2 in 1 Laptop/Tablet Lenovo Yoga 3!  It makes cooking so much easier to have the recipe at my finger tips.  I like that it is not just a tablet, but also a laptop, and doesn’t require a stand.  It can bend in all directions depending on how I need to look at it.  It can take me through a recipe start to finish, and even help me browse for recipes to use in the future.  It is also really nice to have a keyboard to help with faster searching.
I made this amazing pasta dish for dinner the other night with a fresh arugula pesto.  It was so good, and fresh.  I kind of had to laugh to myself too when my kids thought it was so awesome to eat green pasta!  They asked it if was Leprechaun day again.  Little did they know they were eating loads of greens!
Here’s the recipe I adapted from Blue Apron.
Fusilli Pasta with Arugula Pesto and Snap Peas
Serves 4-6
16 oz Fusilli pasta, cooked and drained.  Reserve 1-2 cups of pasta water.  (I used Gluten free Fusilli)
1 1b Sugar Snap Peas, snap off the top and pull of and discard the tough strings that run the length of the pod
5 Ounces Fresh Arugula
3-4 Cloves Fresh Garlic, minced
1 Lemon, zest lemon and cut in half
3 Tablespoons un-salted Butter
3 Tablespoons Pistachios, shelled and coarsely chopped (toast over high heat for 1 minute in a skillet)
1 large Shallot, diced
1/2 cup Grated Parmesan Cheese
Olive Oil
Cook the Fusilli according to package directions.  Be sure to reserve 2 cups of the hot pasta water before you drain the pasta.
Place the arugula, lemon zest, all but a few tablespoons of the parmesan cheese (save the rest for garnish) in a food processor.  Season with salt and freshly ground pepper.  Pulse until leaves and cheese are fully chopped. While pulsing the food processor drizzle in enough Olive pile to create a rough paste.  Pulse in juice of one lemon to taste, and season again with salt and pepper to taste.
Place a large skillet over medium heat.  Melt the butter.  Once the butter is melted, add the chopped garlic and shallot; season with salt and pepper.  Cook stirring occasionally about 2 to 4 minutes or until garlic and shallot are softened.  Add the sugar snap peas, and season with salt and pepper.  Cook stirring occasionally for 3 to 4 minute, or until peas are bright green and slightly tender.  Remove from heat.
Add the pasta, and arugula pesto to the skillet. Add a cup of the pasta water, or more if it still looks dry.  Season with salt and pepper to taste.   Garnish with chopped pistachios, and remaining parmesan cheese.
So, tell me in the comments, what is your favorite go-to dinner to prepare?
{all photos by me}

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