Friday 30 July
This is done with the fruits of summer: zucchini, tomato, and basil; so we renamed it. I don't know why it's called pasta primavera when it includes basil, which even in Italy is more of a summer herb. Certainly our garden basil (both Genovese and purple ruffle, planted by our kind garden sharecropper, Allison) is only now getting big enough to have its top leaves plucked.
Some local heirloom tomatoes just simmered in a pan with a bit of garlic; then we threw in a couple of zucchini, cut into batons, until tender, and finally added cream and chopped basil. Toss with penne, and that's it.
No comments:
Post a Comment