Recently we went Upstate NY, to see our dear Margaret.
I love the two hours train ride, but what I love the most, is hanging out, relaxing and picking fresh fruits and vegetables at local farms .
This time was different, no local farms in program, but similar, we were privileged to invade some relative's vegetable garden, and pick up yellow zucchine, baby zucchine, zucchini blossoms, cherry tomatoes and some fresh basil .
The next day's dinner was already planned.
This time a pasta dish. I did choose pennete, but you can use
any kind of short pasta.
While I was boiling the pasta (1/2lb for 2 portions),
I started to make a quick cheese-less pesto.
2 cups of chopped basil
2 garlic cloves
1/2 cup of cracked almonds
1/2 cup of olive oil
lemon zest (from half lemon)
sea salt and pepper
After processing the ingredients until became homogeneous,
the pesto was ready .
I sautéed 10 small shrimp with cherry tomato and touch of olive
oil for 2 minutes, and added 8 small zucchini blossoms, cooked
pasta and the pesto, afterwards.
This pasta is a great summer pasta, and can be enjoyed cold or warm.
As a wine match, we had a beautiful Traminer,
again from Slovenia ( G Pullus 2009) .
If you try to cook this one at home, I assure you, that
you won't be disappointed!
Cheers!
