OK, I admit this recipe and its creation came as a result of leftovers. I had made way too much spinach linguini the night before, and, of course, true to my frugal West Virginia upbringing and Croatian Mom’s mantra……’waste not, want not’ I couldn’t bear to toss it out. Add to that the fact that I was tired of ‘pasta’ in the traditional sense, and what do you get? My wheels turning! When my creative wheels start churning, I’m in my ‘Boho’ mode of stretching the limits, seeing things in ways that wouldn’t seem likely…this is what my Bohemian Life is all about…cooking and living adventurously. Even if it simply means finding a new use for a popover pan!
Makes: 9 medium popovers
Preheat oven: 325
What you need:
10 oz cooked spinach (or your favorite) linguini
4 tbl fresh basil chopped
1 ½ cup cherry tomatoes sliced in half lengthwise
6 tablespoons of extra virgin olive oil (Filipo Berio)–divided
2 eggs beaten
½ tsp sea salt
½ tsp coarse ground pepper
½ cup heavy cream
1 ½ cup diced cheese (your choice…I used Pepper Jack, parmesan, and gruyere)
1/3 cup milk
2 tbl seasoned breadcrumbs
What you do:
In medium mixing bowl combine linguini, basil, cherry tomatoes, olive oil, beaten eggs, salt and pepper and toss and blend well. Set aside.
In a small sauce pan over medium low heat, pour cream and add cheese. Stir regularly and melt cheese. Add milk to thin as cheese melts.
Pour melted cheese on linguini mixture and toss and blend well. Coat popover pan with cooking spray. Using tongs, fill popover openings almost full. Finish with a sprinkling of seasoned bread crumbs.
Bake in preheated 325 oven for about 20-25 minutes. When done, remove and let cool about 20 minutes. Gently nudge with a butter knife the linguini popover out of the pan.
Drizzle a little more extra virgin olive oil on the popover and serve as a side or with your favorite marinara sauce.
© Alice D’Antoni Phillips Ally’s Kitchen