It's the summer solstice. The air is filled with the scent of jasmine and rose. And, there is this magical place among the garden fairies floating in the air, where the ferns dance in the moonlight, the hostas are decked out in their tootoos, and the champagne bubbles are playing Chopin.
The table is set, the wine is poured, and dinner is ready to be served --
Inspired by the table setting? It's Costa Nova Friso Dinnerware. As for that Fettuccine with Garlic Scape Pesto, the recipe is below.
Garlic Scape Pesto
12 garlic scapes, chopped (can be found at farmer's markets around the summer solstice)
1/4 cup toasted walnuts
1/2 cup extra virgin olive oil
2 ounces Parmesan cheese, shredded
6-8 large basil leaves
Juice of 1 lemon
Salt to taste
Place the garlic scapes in a food processor and pulse for 20 seconds. Add the walnuts and pulse for 30 seconds. Scrape down the sides of the bowl. Add the olive oil and process for 15-20 seconds; you should start to see an oily paste forming. Add the Parmesan cheese, basil and lemon juice and process until you get a smooth paste consistency. Taste and adjust seasoning with salt. Serve over fresh fettuccine. This is also great over fresh goat cheese, or as the base for a tomato tart. Enjoy!
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