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Italian pasta organized by shape — which sauce belongs with which pasta
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Italian pasta organized by shape — which sauce belongs with which pasta
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Prepare the pasta just as for the master recipe, #249. Toast the nuts and reserve but, before sauteing the beans and carrots, first cook them for 2 to 3 minutes in an inch of boiling salted water. Drain the vegetables, then saute in the 2 tablespoons of EVOO with the garlic for a couple of minutes. Make the pesto, adding the nutmeg when you season with salt and pepper. Add the scallions to the beans and carrots. Drain the pasta. Toss the pasta with the pesto and vegetables. The next three recipes are really unusual pestos (one of my favorite things!) and I eat so much of them, that all I serve with the pasta is a salad. Since I eat salad after dinner, its rare that I even save room for it! If you like, you can beef up the protein (pun intended) by serving any of these pastas with grilled lamb chops, beef tenderloin steaks, chicken breasts, or pork loin chops alongside. Simply marinate any of the meats in just enough balsamic vinegar to coat, a healthy drizzle of EVOO, and salt and pepper, then broil to the desired doneness. With the Pistachio Pesto, scrod or haddock broiled with lemon and EVOO is lovely.