Hey, Teen1, are you there? I fixed Trofie with Pesto last night and thought of you. I know you would have loved it. Maybe you can make some yourself? Here is the recipe.
I always use Marcella Hazan's recipe, but I don't add the butter. (Butter just doesn't seem right to me in Italian food.) I usually make three batches and use most of it on the pasta, but save the rest for sliced tomatoes.
First I collected lots of basil, then I washed it and left it to dry whilst I collected the other ingredients.
It's amazing how extra virgin olive oil, pine nuts, garlic...
lots of basil, and salt...
magically turn into this.
Then just stir in the cheeses and it's done.
About two years ago I found this pasta at the Italian grocery store I frequent. It is wonderful and so authentic - it's made in Italy.
So here's a little taste of home from Amongst The Oaks. We miss you Teen1!
A lovely recipe and your photos make it so easy to recreate. I'm sure your teen will get a kick out of this post.
ReplyDeleteyum! will try it! jkj
ReplyDeleteOh, I can't wait until I can start picking handfuls of basil from my plants. This looks wonderful~I love the photo's.
ReplyDeleteMarchela Hazen is one of my favorite Italian cooks. Her recipes are incredible, but she can be a little stuck in her ways!!
I left you an email, my garden advisor!!
xoxo
Jane
Can't find your email address. Please email me at blndy9@yahoo.com
ReplyDeleteThanks!
Awe!! i am sad i missed that, looks good! and yummy!!! =)
ReplyDelete=) love you mum.
beautiful post, as usual!! =)
~teen 1
<3
I made your recipe (no butter) the other day, we had pesto pasta primavera - so good. Thank you for that and your gorgeous blog. Cheers Karen.
ReplyDeleteP.S. Last summer I followed your instructions for lavender wands, made about a half dzn and plan to make more this summer.