Time flies when your having fun.
It also flies when you have a hectic week.
My last week ran so fast, I couldn’t catch up until the middle of this week.
Weekend Herb Blogging waits on no one!
It is sort of like catching the bus, if you miss one ride you just wait on the next.
Kalyn is hosting this week so check out Kalyn’s Kitchen for the ride.
Get your ticket for some great recipes and information.
My own contribution this week reflects my hectic cook schedule and style in general. Simple and local.
Slap my hand if you catch me buying and shipping that black truffle!
Of course, I won’t turn it down if you wish to donate.
Hot cooked fettuccine
tossed with pesto along with broiled tomatoes
2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan cheese
3/4 cup olive or vegetable oil
1/4 cup toasted walnuts
3 cloves garlic
squirt of lemon juice
salt and pepper to taste
Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes,
stopping occasionally to scrape sides, until smooth. Toss with hot cooked pasta.
“1 1/3 Cups”
spread 1 T olive oil in a cast iron skillet
slice tomatoes thick and place in skillet, sprinkle with kosher salt and drizzle with olive oil
place under the oven broiler about 15-20 minutes until they begin to brown
remove and top with mozzarella and fresh thyme sprig
place back under the broiler until cheese melts and begins to turn golden
serve on the side with the fettuccine