Jessica Holmes went into the kitchen of downtown L.A.'s Otium, where she got the opportunity to watch Executive Chef and Owner Tim Hollingsworth -- an alum of the world famous French Laundry restaurant in Yountville -- in action. He made Otium's delectable garden pesto, a pasta dish with spaghetti, tomato, pistachio and guanciale. This segment aired on KTLA's California Cooking: Episode 5.
Otium is located at 222 S. Hope St. More information can be found here.
Chef Hollingsworth's Recipe for Otium Garden Pesto with Spaghetti, Tomato, Pistachio, Guanciale
Pesto Rigatoni with spaghetti
Tomato - cherry, cut in half, slightly sautéed with guanciale
Peas - picked , blanched
Pistachio - toasted garnish
Guanciale - diced
Garden Pesto (recipe below)
How to Make Garden Pesto
2 bunches Basil (or other herbs/lettuces: arugula, spinach, kale)
1/2 cup Parmesan, grated
1/2 cup Almonds
2 Garlic Cloves, microplaned
1 1/2 cups Olive Oil
Salt, Pepper, Chili Flakes to taste
Combine all ingredients in a blender or food processor except for the olive oil. Pulse a few times. Stream in olive oil slowly, while continuing to blend. Save for use later
1 pound Spaghetti
2 cups Cherry Tomatoes, cut in half
2 cups Peas, blanched
2 cups Guanciale, diced
1 cup Pistachios, out of the shell and toasted
-Bring a large pot of salted water to a boil and cook the spaghetti for about 8 minutes, or a few minutes shy of the packages instructions.
-Sautee diced guanciale in a medium sautee pan on medium to high heat, until it just begins to brown. Add in the tomatoes and continue to cook. for a few minutes. Add in peas and cook for another minute.
-When pasta is just at al dente, remove from water and add into sautee pan with tomatoes, guanciale, and peas. Top with pesto and mix, allowing the pasta to cook in the sauce for 1-2 minutes. If necessary, you can add some pasta water into the sautee pan.
-Plate and garnish with toasted pistachios.
This recipe is reprinted with permission.