Do you ever feel like you need a weekend to recover from your weekend? Because I sure do.
I don't know when weekends began to feel so jammed, but between four performances of Love, Loss and What I Wore, working for a bit yesterday, holding auditions for the next show I'm directing, cleaning the house and exercising, I lost my weekend. Where did it go, and could I have it back please?
The only time I managed to slow down was when I got home from the theatre yesterday. Free time--what's a girl to do? Why cook, of course. David was still hunkered in the living room watching the football game and I had the kitchen all to myself--though to give full credit to David, he cranked out homemade linguine noodles when the game was over.
|A good smattering of Pecorino Romano on the pasta is a nice finish.|
As an aside, does anyone have a good recipe for wasabi aioli? The Love, Loss cast went out after the show on Saturday to Ginger, a sort of Asian-fusion restaurant around the corner from the theatre. I don't love all their food, but they have fabulous appetizers. The pommes frites with wasabi aioli are to die for.
The following recipe is the compromise for what I had originally intended to make. Lidia Bastianich's recipe contains pistachios rather than walnuts, but the local grocery store was out of pistachios. Seriously?
|Consider this a tease for Wednesday's post; that |
stuffed eggplant in the background is AH-MAZE-ING.
Play with the seasoning on this. I wanted a little zip and added dried peperoncini, but they're not necessary. I added a little more garlic to the original recipe because I thought it didn't have enough oomph; pare back to eight cloves if you're a little more tentative with your garlic.
This recipe makes quite a thick paste; once you've finished cooking the pasta to go with it--I recommend either linguine or spaghetti--reserve a cup of the pasta cooking water to thin the sauce to the desired consistency.
Basil-Toasted Walnut Pesto
Inspired by a Recipe from Lidia's Italy in America by Lidia Bastianich
3 cups basil leaves
1 cup Italian parsley sprigs
1 cup walnuts, toasted
6 tablespoons olive oil
2 small peperoncini
8-10 cloves garlic, peeled
1/2 tsp. kosher salt
Pasta cooking water
All all ingredients except for the olive oil and cooking water to the bowl of a food processor. Pulse the mixture until it is a very thick paste, then drizzle the olive oil in tablespoonful by tablespoonful. As noted above, this will make quite a thick paste that you will need to thin with either pasta cooking water or even chicken stock.
|Isn't that green just gorgeous?|