Romance, Passion and Pesto
by Leslie Coons
February is the month of romance and passion, a time to turn up the heat with
the one you cherish. Some herbal folklore refers to basil as an herb for
lovers. Several old texts suggest presenting sprigs to the person you fancy,
on the premise that if the gift is accepted, your feelings are returned.
The offer of a home-cooked meal might be a bigger hit. Serve a fast and easy
repast that includes Pesto Pasta Salad with Peas, featuring a tasty
basil-based sauce, and have more time to focus on your guest. A simple
roasted chicken, a crusty loaf of bread, and beer or cider pair well with
this dish.
Pesto Pasta Salad with Peas
Serves 2 (with leftovers for the next day's lunch)
Prepare at least an hour before serving
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons basil pesto (see Tip below)
1 tablespoon chopped fresh spearmint
1/2 teaspoon salt
Dash black pepper
2 cups fresh or frozen cheese tortellini
2 cups fresh or frozen green peas
1 tablespoon minced chives (garlic chives work well)
Fresh mint and basil leaves, for garnish.
Sweet red pepper rings, for garnish
Combine first six ingredients. Blend well and refrigerate.
Cook tortellini. Drain and rinse with cold water. Set aside.
Cook peas. Combine tortellini and peas in a bowl. Pour dressing over this
mixture. Toss lightly and refrigerate at least 1 hour. This tastes best if
you let the mixture blend overnight.
To serve: Sprinkle with chives, and garnish with mint and basil leaves. Lay
sweet red pepper rings on top, right before serving.
Tip: Commercially prepared pesto can be found at the grocer, but nothing
beats the taste of homemade. Plan to grow your own basil next summer and
harvest it frequently to promote more growth. Pesto can be frozen in ice-cube
trays. Store the frozen pesto cubes in plastic freezer bags, and you'll be
able to enjoy the taste of summer, year 'round!
Basic Pesto Sauce
2 cups fresh basil leaves, washed
2-3 cloves garlic
4 tablespoons pine nuts (or walnuts) - optional
1/2 cup good olive oil
1/2 cup Parmesan cheese, grated
Mix first four ingredients to a smooth paste, using a blender, food processor
or hand-held blender. Stir in cheese by hand.
About the Author: Leslie Coons is a New York-based food and garden writer with a special
interest in culinary herbs. This article is excerpted from her new eBook,
"Fast, Easy Ways to Use Culinary Herbs," available from
Booklocker.com .
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