Once again, cooking up a new recipe and then eating the dish together proved to be a oerfetto deterrent to a CPA (Coronavirus Panic Attack).
And yet again, the decision on what to cook originated with what we had in our home and/or garden.
The Parsley Pinenut Pecan Pesto sauce – (like that alliteration?) – for our pasta started right in our garden where we have a generous bunch of parsley:
As it’s too early for basil abundance, I decided to use that parsley for a pesto with just a few other ingredients we had on hand: spaghetti, a lemon, garlic, our olive oil, Parmesan cheese and pinenuts. (The pecans were an afterthought, as you’ll see….(
To make this pesto, I started by washing well the parsley and then eliminating the stems (…..as Pino checked out my new “culinary-adventure-in-progress”):
I took a pesto shortcut for the blending, foregoing use of any of our three mortar and pestle pairs sitting over our wood stove:
Roughy translated as “pounded,” “beaten,” or “crushed,” il pesto was traditionally made by crushing the herbs, garlic and other ingredients with a mortar and pestle – like this one:
I put the parsley in a food processor with the juice of a lemon, a garlic clove (use a couple if you wish) and our olive oil, q. b. (“quanto basta” or “as much as you need” – about 3/4 c?)
And just before grinding, I decided on an addition: a handful of pecans (a precious gift from an American friend):
After grinding the ingredients, I put the spaghetti in salted boiling water:
…..and then continued to make the pesto, adding a generous handful of Parmesan cheese and salt and pepper, q.b.:
I dropped the spaghetti into the salted boiling water….
….and as the pasta cooked, I crushed a few pecans for a topping on our spaghetti con pesto:
When al dente, I drained the spaghetti, saving as always some brodo della pasta for adding later – if needed – to make a creamier pesto:
After draining the spaghetti, I added the pesto and a bit of the brodo della pasta, mixing gently….
….and after sliding the pasta into a serving bowl, I sprinkled the crushed pecans on top:
Pino served up our spaghetti with “PPP pesto“…..
….and once again, a new recipe proved a perfect diversion to ward off a “CPA.”
May this Parsley Pinenut Pecan Pesto sauce brighten up your COVID-19 lockdown days.
Cook away a possible CPA (Coronavirus Panic Attack) with this simple recipe for a buonissima pasta dish
Click here for another easy recipe to ward off CPA
Click here for a tasty Pino recipe as a coronavirus distraction
Click here for another “coronavirus-deterrent” recipe
Click here for another “coronavirus lockdown” recipe
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Click here for the recipe for a tasty pasta dish – and ours on Good Friday during COVID-19
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Click here to read about March 8th – as a coronavirus antidote