HAPPY MEMORIES - Alvina's Bell at Podernouvo still calls me to lunch!
 |
| Walnut pesto pasta |
 |
| G assisted in the fields with Umberto, doing what needed to be done - digging out stones etc; we picked grapes and I cut lavender and rosemary back before winter. |
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.
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. (For family meals I actually use whatever nuts are in the pantry and use alternative herbs such as parsley and coriander.)
Alvina's Walnut Pesto Pasta
Serves 4
400g (13oz) cappellini or angel hair pasta - sea salt and black pepper to taste
(Cappellini 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 tbsp 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 (firm to bite.)
Pour over the drained pasta and garnish with fresh basil. Add a few more chopped walnuts and parmesan
to taste. Serve with Orange and Fennel Salad or a Green Salad.
http://www.timeintuscany.com/
Click on 'comment' at bottom of page to have your say.
