Twelve Recipes by Cal Peternell

Author:Cal Peternell
Language: eng
Format: mobi, epub
Publisher: HarperCollins
Published: 0101-01-01T00:00:00+00:00

In summer, line plates with sliced tomatoes and set tangles of pasta with pesto on top. In winter, slivered sun-dried tomatoes tossed in with the arugula version taste of longer, sunnier days.

There’s a point in every basil season, late in the summer, when the pesto frustratingly turns brown when it contacts the hot pasta. If this bothers you, you can boil half of the basil very briefly in the pasta water to set the color. Scoop it out quickly and drop into a bowl of ice water. When cooled, squeeze handfuls of the boiled basil to get rid of as much water as you can, chop it up a bit, and add it to the blender with the raw basil.

Make a superior potato salad with lengths of boiled green beans and halved cherry tomatoes dressed, along with the boiled potatoes, with pesto.

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