Walnut Pesto Pasta is a Tuscan favourite

Alvina's Bell at Podernuovo is calling me to lunch - happy memories!

Pesto is a favourite subject of mine. This year, in my Mosman garden, one punnet of basil planted here and there, yielded constant harvest of a favourite, aromatic herb.

Traditionally Pesto is made with pinenuts - perhaps they were plentiful in Italy but they still had to be super labour intensive! Have you seen the way they have to extract each little precious pinenut. An alternative is Walnut Pesto which evolved from the need to find ways to use the walnuts which drop from the old walnut trees on the property.

We worked in the fields with Umberto, doing what needed to be done - digging out stones, picking grapes, making wine etc.

I cut the lavender and rosemary back before winter - I had helped to plant it a few years ago but since everything grows so quickly it needed cutting back.

Alvina's bell is a suspended bronze bell which she rings when lunch is ready. She has tended the vegetable garden, harvested its bounty, applied her endless creativity, and the call of the bell means that a delightful lunch awaits. We eat, exchange experiences of the morning, make plans for the evening meal (everything revolves around food of course) then retire to our villa for siesta - maybe to doze or perhaps to read the current novel which was being circulated.

Alvina's Walnut Pesto Pasta (to be served with tomorrow's Fennel and Orange Salad)
Serves 4
400g (13oz) cappellini or angel hair pasta - sea salt and black pepper to taste
Pasta comes in different shapes and sizes like angel hair or capellini, fettuccini, fusilli, linguini, macaroni, spaghetti, etc. Capellini or angel hair pasta are long strands of pasta that are commonly used with light sauces.
Pesto
Large bunch fresh basil leaves
2 cloves garlic
1 large handful chopped walnuts
extra virgin olive oil
1/2 cup grated parmesan cheese

Shred basil leaves and place in a blender with crushed garlic, walnuts and about 2 tblsp olive oil. Puree until smooth and then add the parmesan cheese and a little more oil.

Place pasta into boiling water with salt and cook for around 15 mins or until el dente which means firm to bite.
Pour over the drained pasta and garnish with fresh basil. Add a few more chopped walnuts and parmesan to taste.

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Picking up Walnuts in Tuscany

We have been very fortunate to spend some wonderful time in Tuscany, with Alvina and Umberto at their Villas at Podernuovo.  I am missing the tranquility and the fertile abundance so am treating myself to a few retro blogs which you may not have seen.



It took a while to pick all of these and now the task
is to crack  them to release their bounty.  We became adept at this.

They say 'A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three dozen neuron-transmitters for brain function.'

In the British Journal of Nutrition, a rodent study found a walnut rich diet reverses the effects of brain ageing.

G picked more than I did?   What are the secrets of filling up the bucket?...... Yes, I know the basic stuff - like the walnuts fall off the tree - (helped sometimes by extension and shaking of the human hand etc) but next time I go to Tuscany, I want to win!!

I also am aware of natural physics, such as that walnuts will roll down hills - so look there first. (I have a theory that G was told this and gathered all the good ones before I joined him in the exercise.)
Then you had to think laterally - like if they didn't roll downhill, perhaps they went sideways and settled in any depression or were caught by other foliage etc.

I spent happy times on my own picking up walnuts, enjoying just being there, then of course to enjoy 'Pasta with Walnut Pesto'.  Recipe will be on my next blog.
Clara
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Mango magic




Mango magic

This dish was served to us by Alvina and Umberto www.timeintuscany.com , not in Tuscany but here in Sydney when mangoes were at their best.  In true Tuscan style, fruits and vegetables in season are used in an amazing variety of simply delicious dishes.
 

For the mango jelly
makes 4 servings

2 ripe mangoes - peeled and cut (see
¼ cup caster sugar
Juice of 1 lime
1 cup water
1 tbsp gelatine powder
2 tbsp hot water
macadamia pralines - crushed

Place mango, sugar, lime juice and water into the jug of a blender and blend until smooth.
Strain the mango mixture through a sieve into a saucepan. Place it over medium heat and cook, stirring, until it’s heated through and the sugar is melted.
Place the gelatine powder into a small bowl, add the hot water and whisk well until the gelatine dissolves.
Add the gelatine mixture to the mango mixture and stir to combine. Divide the mixture into individual wetted moulds,  cover and place into the fridge for 3-4 hours until set.

To serve, arrange slices of cut mango on plates,  dip moulds in hot water and invert to release the jelly.   Serve with icecream or Greek yoghurt if desired and sprinkle with crushed macadamia praline.



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