We actually walked 29 blocks to shop at our local Italian gourmet grocer. We could have taken a cab, but then we would have gained 5 pounds just by walking inside the store.
To our delight we found the freshiest basil imaginable and impossibly succulent sun-ripened cherry tomatoes. Our Italian evening began with a little basil, ricotta and tomato hors d'oeuvres, wetting our appetite. A nice bottle of Tuscan red flowing, we finished by gorging on pappardelle pasta served with a homemade pesto sauce. The recipe was a souvenir from Lake Como.
Five pounds later (remember the 5 we saved from walking?), we're watching television and decide that in order to keep our waistbands in place, maybe we should eat salad the next night. A nice pasta salad, of course.
H.I.T. Arsenal Recipe #8: Como Pesto Pappardelle
1 package pappardelle noodles
25-30 Fresh basil leaves
3/4 cup Extra virgin olive oil
1/2 cup Pine nuts
1/2 cup Parmesean/Romano cheese, grated
1. Boil water and salt in a large pot. Water should be salted well.
2. Meanwhile in a food processor, puree fresh basil leaves, extra virgin olive oil, pine nuts and cheese, adding more olive oil, as necessary. Mixture should be slightly thick.
3. Finish cooking pasta, according to directions. Combine drained noodles and pesto in pot. Serve and enjoy!