Suzette made fresh pesto by putting ½ cup slivered almonds
into the Waring Blender and pulverized them and then added four cloves of fresh
garlic and pulverized that and then packed the blender with 1 to 1 ½ cup of
basil leaves and added ½ cup of olive oil slowly and pulverized some more, then
added 2 Tbsp. of butter and then 2 tsp. of sea salt and blended until smooth
and creamy.
After the pasta was cooked and drained, Suzette diced about ½
to ¾ cup of fresh mozzarella cheese and put that in a bowl with the pasta and ¼
cup of pesto.
Before cooking the pasta and making the pesto we chopped the
fresh beets, a crook neck yellow squash, a zucchini squash, about three leaves
from a bulb of fennel shaved with a vegetable peeler, 1 white onion, 1 cup of cherry tomatoes, and about three cups
of kale from the garden, plus 1/3 cup enoki mushrooms from Ta Lin.
Suzette then sautéed the vegetables in a large enameled pan in
butter and olive oil and after they were cooked added the kale and covered the
pan to steam the kale, while I sliced slices of Regianno Parmesan Cheese and
went to the basement for a bottle of D’Aquino Chianti Riserva 2006 (Trader Joes.
$5.99?).
Suzette then mixed about 1/3 cup of pesto into the cooked
pasta and added ½ cup of fresh mozzarella to the pasta and we toasted slices of
French bread (Riviera Bakery $2.99). We
plated up pasta bowls with the pasta, vegetable mixture and slices of cheese
and poured glasses of Chianti and put the toasted French bread in a bread
basket on the table. Viola.
As we watched the Olympics on T.V. we discussed the
food. We were amazed that the rag tag
assortment of vegetables tasted so good.
We noted that beets stained all the other vegetables pink. We noted that Bell Encanto pasta was more
expensive and doughier or flaccid, not as toothsome, than its predecessor Pasta
Davina pasta and we decided that we would rather make pasta than pay $5.00 for ½
lb. of fresh pasta anyway.
Bon Appétit
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