a
truly summery pasta sauce 
Coming up on Thursday July 6th, I am offering a class on summer
pasta sauces and I have been very busy creating new
recipes for this class. This month I decided to give you a sneak
preview and also perhaps to whet your appetite!
This particular recipe was born just last week when Nevia No, the
brilliant and inspired owner of Yuno's Farm in Princeton, New Jersey
(who by the way has a stand at our beloved Piermont Farmer's Market*
all summer long - not to be missed!), dropped off a bag bursting
with her scrumptious veggies. Amongst the abundant display of collard
greens, red spinach (something new and OH…. so delicious!), tender
fresh asparagus and just-picked strawberries, was a big bunch of
spunky arugula. The obvious choice would have been to make a salad
with it, but I wanted to let my creative juices flow that day. So
I came up with an arugula pesto. The arugula gives the pesto a tangy
and very "green" taste. The pecorino Romano adds a bit of saltiness
and depth to it.
The results were encouraging: both my husband and I kept dipping
our spoons straight into the sauce! And then it came to me that
to make the dish complete I should serve it with warmed cherry tomatoes
sautéed with garlic, chives and a touch of lemon. A perfect summer
meal!
I hope you try it in your own kitchen… and I hope to see you in
my July 6th class, where I will be sharing more summer pasta sauces,
many of them inspired by Nevia No and her spectacular fresh vegetables
to be sure!
* The Piermont Farmer's Market is held every Sunday 9:30
AM to 3 PM, from early June until Thanksgiving in the M&T Bank parking
lot (at the corner of Ash Street and Piermont Ave, right in the
center of the village). For more info call Miriam Haas at (914)
923-4837.
Click on this video and watch Viviane demo Gemelli
with Arugula Pesto and Warmed Cherry Tomatoes.
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For the pesto
4 oz arugula — rinsed and spun dry
1/2 teaspoon sea salt or to taste
1/2 cup freshly grated Pecorino Romano
1 large garlic clove — skinned
1/3 cup sliced almonds
1/2 cup extra virgin olive oil
freshly ground black pepper to taste
For the pasta
extra sea salt for the pasta water (about 1 tablespoon)
1 pound gemelli (lpreferably De Cecco or Martelli)
2 tablespoons extra virgin olive oil
1/2 small lemon — peeled (use vegetable hand-peeler) and cut
in julienne strips
2 large garlic cloves — skinned and finely chopped
8 oz assorted cherry tomatoes — halved
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
1 small bunch fresh chives — cut in 1/2" pieces (use kitchen
scissors)
2 chive blossoms — each floret removed from stem, as garnish
(when available)
Step 1: For the arugula pesto, place all ingredients in
the bowl of a food processor. Process until it forms a creamy paste,
about 2 to 3 minutes, scraping the sides of the bowl once. Transfer
to a bowl, cover and keep refrigerated until ready to use.
Cook's note: The pesto will keep for about
3 days in the refrigerator, or 1 month in the freezer.
Step 2: Bring 6 quarts of water to a boil. When the water
is boiling, add the salt and the gemelli. Cook pasta according to
package instructions, until tender but still al dente. Drain well.
Step 3: While the pasta is boiling, heat a medium heavy bottom
skillet over high heat. Add the lemon zest and sauté for 1 to 2
minutes until golden and crispy. Add the garlic, and sauté for 30
seconds until the garlic releases its flavor, but doesn't brown.
Add the tomatoes, salt, pepper and chives. Sauté for 1 to 2 minutes,
until the tomatoes are warmed through but not cooked (or the skins
will get tough). Remove from heat and set aside.
Step 4: When the pasta is drained, transfer to a large bowl.
Spoon the pesto over the pasta and toss well.
Step 5: Spoon pasta in bowls. Garnish with the warm cherry
tomatoes, sprinkle with the chive blossoms and freshly ground pepper
to taste and serve immediately.
© 2007 viviane bauquet farre — food & style NY LLC
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