Saturday, October 05, 2013

Fresh Fettucine and Pesto


Wednesday 2 October
It's already October, and though the weather has still been summery, you can see the little basil plants in our garden trembling, recognizing the declining of the days, the waning of the warmth. 
Answer: pesto, which is basil's bid for immortality.  Holt made a batch of fresh pasta dough early in the morning and let it rest in the fridge.  Then Barbara came back from the office early and picked each leaf from our largest and lushest plants, leaving the plant alone to develop its seeds, and also leaving a few small plants for cosseting under cloches.  

She brought in the harvest and Dora supervised the washing and drying.
We ground the leaves into a simple robot-coupe pesto, using walnuts and pecorino romano.

Then we rolled our fresh pasta into fettucine, and adorned it with said pesto. 
Nothing else was needed.

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