Monday, July 8, 2013

Trofie "al Pesto"

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.

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.

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.

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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