The “early summer” edition of the LCBO’s Food & Drink is now circulating and this one’s pretty good. There’s two or three Greek-inspired recipes worth trying, a write-up on Ouzo and some other dishes I’ve bookmarked for trying out.
This pesto made for a quick and delicious lunch yesterday. It calls for the use of wild leeks, otherwise known as making the rounds in other blogs as “ramps”.
Ramps area cross between garlic and leeks and although I could have easily hopped over to my neighborhood Asian market, I made suitable substitution with a large handful of garden chives and a clove of garlic.
Scallions would also work wonderfully here and although the recipe calls for the use of almonds, walnuts pinch-hitted hereÂ and the Pesto was wonderful.
This pasta dish used the first herb to sprout in my garden (chives), it was eaten “al fresco” or outdoors and it’s a harbinger of all the fresh cooking to come using an array of herbs, right from the garden.
Another wonderful substitution here would be to use some crumbled Feta cheese as a topping. Yeah…I think I’ll try that next time!
Pasta With Wild Leek Pesto
Recipe adapted from Lucy Waverman
(serves 4 as first course, 2 as a main)
1/2 cup walnuts
1 cup chopped wild leeks (ramps) or chives or scallions (green part only)
+ (1 clove of garlic if wild leeks are not available)
1 cup of baby spinach (washed and patted dry)
1/4 – 1/3 cup extra-virgin olive oil
1/4 cup grated Romano cheese
Salt and pepper
250 gr. of tagliatelle or other broad egg noodles
- Place your walnuts in the food processor and grind until the nuts are roughly chopped. Add the wild leeks, spinach, garlic and olive oil and process until just a little chunky but smooth.
- Stir in the grated cheese and adjust seasoning with salt and pepper.
- Bring a large pot of water to boil. Add the pasta and cook to “al dente”, as per package instructions. Save some of the pasta water and then drain.
- Toss the pasta with the pesto and add a little pasta water to help amalgamate the sauce. Top with a drizzle of extra-virgin olive oil and some more grated Romano.
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