It's that time of year! Yes, it is hot. Yes, it is humid (or the word I thought of on the way to work this morning: stewmid). But equally and even more emphatically yes, there is basil! Genovese, lemon, purple, and Thai: all are growing by leaps and bounds and I am cutting them heavily this year to force them to grow young tender shoots all summer.
Given all this basil, Ann wanted me to make a pasta with all the ingredients of pesto just roughly chopped and so I did using the Genovese pasta called trofie, a medium length twisted pasta, the traditional pasta for pesto.
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| Glorious Ingredients |
You know dinner is going to be good just by looking at the ingredients: baby yellow haricots filets and basils from the garden, pine nuts from the pantry, cherry tomatoes from the farmers market, and garlic from the refrigerator.
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| Pine Nuts, Slivered Garlic, and Red Pepper Flakes Stewing in Olive Oil |
While the pasta was cooking, I slivered the garlic and set it over a very low flame in some olive oil with the pine nuts and some red pepper flakes. At the end, I added a half a cup of pasta water to this, swirled it together, and poured it over the hot pasta.
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| All the Flavors of Pesto |
I sliced the tomatoes and added them to a big pasta bowl with a huge mound of chopped basil. In the last 30 seconds before the pasta was done, I put the haricots in with the pasta. After draining, the pasta and beans went into the bowl with the tomatoes and basil and over went the garlic-pine nut sauce. Yum!
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