by Lynn Buhler
My waning summer garden gives me all the ingredients I need for a favourite pasta dish. The unlikely combination of young scarlet runner or romano green beans, basil that becomes pesto and a random potato that surprises me every year, all come together to make this work.
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My late husband James created this dish one fall evening. My immediate thought was really – potatoes with pasta? I don’t think so, but it did so perfectly. The cooked potato slices are coated with pesto, contrasting the crunch of lightly cooked fresh beans all mixed in with pasta, was delicious. Take it a step further and add a handful of cherry tomatoes squished into the mix and it’s heaven.
This dish is on my Top 10 Comfort Foods list. Every time I make it, (which is weekly at this time of year) I am infused with sweet memories of hanging out in the kitchen, listening to music with my best friend and love, James, while cooking something tasty for dinner. Bright moments I can still taste.
Ingredients (serving 1)
90 gm Pasta (linguine or penne, can be GF)
3 Tbsp Pesto (see Callanish recipe below)
1 cup Green beans, cut into 1” slices
1-2 Small cooked new potatos, sliced
6+ Cherry tomatoes
Parmesan or Pecorino Romano cheese, grated, to taste
Method - Get the pasta cooking in salty water. Combine the pesto, the medium sliced potatoes and cherry tomatoes (if using) in a mixing bowl. Smash the tomatoes with a spoon or your thumb. When the pasta is almost ready add the beans into the pasta pot and cook for another 2 minutes. When ready, drain, reserving ¼ cup of pasta water, and gently toss together in the bowl with the pesto, potatoes and tomatoes. Add some pasta water or olive oil to loosen as needed. Sprinkle with Parmesan or Pecorino Romano cheese. Enjoy!
Callanish Pesto
Ingredients:
4 packed cups fresh washed and patted dry basil leaves or 3 cups fresh basil plus 1 cup fresh chopped parsley*
1 large clove garlic, pressed or minced
½ cup sunflower seeds, walnuts, almonds or a combination
¾ cup fresh grated parmesan
1 cup extra virgin olive oil
Juice from ½ a lemon freshly squeezed
Sea Salt to taste
Method - In a food processor pulse the basil and garlic. It’s important that your greens are as dry as possible so that they chop and reduce easily. When the greens resemble a puree, add the nuts or seeds and continue mixing until all is broken down. Slowly drizzle in the olive oil while the machine is running. You’ll need to stop and start so as to scrape down sides of work bowl. Process until a smooth paste forms. Season with salt and lemon juice to taste. Lemon juice helps to maintain the bright green colour and heighten the other flavours.
Lynn Buhler can be found on retreat in the kitchen happily chopping and stirring. She is retired from a long career leading community health services, and first came to Callanish on retreat as a participant with her dear husband James in 2013.