Hello, young Padawan
Does the time change make you feel depressed and think about your summer vacation, which is already far away? No need to be depressed: in three weeks, we start the ski season. How come you haven’t already taken out your ski shoes, your mittens, and your beanies? What do you mean you haven’t put away your swimsuits yet? Just kidding.
Obviously, among our fellow Western humans, there is, on the one hand, the team that likes to rest on a sunny beach, and the other, who prefer sealskin hikes in powder snow. Now you know that I am part of the wintertime lovers team, time that is, by the way, the most physiological for our heart health, and which gives us the start of the season of feet in the snow, sliding in the mountains, and glasses of alps wine with friends.
But I think of you, little padawan of the summer category. You can click here for some pieces of advice from a winter lover, or you can enjoy the recipe below. For the first time on this blog, it contains a vegetable that is slightly out of season – to within four days – in tribute to the grotesque summer weather that we had and the superb late October season that made the last peppers ripen until the beginning of November.
The sunny pasta recipe, in November.
For two servings
4.5 oz of large pasta of your choice (lumacomi, penne, conchiglie …)
2 tbsp rosso pesto
2 tbsp pine nuts
A handful of basil leaves (a dozen leaves)
1 clove of garlic
1 large yellow pepper (fresh if you can still find some, or frozen)
Two handfuls of lamb’s lettuce
About twenty pieces of sun-dried tomatoes
2 tbsp of Malted Yeast or Parmesan
1 tbsp of olive oil
Seasoning for lamb’s lettuce (1 tbsp of olive oil + 2 tbsp of balsamic vinegar)
Voatsiperifery pepper from Madagascar
Optionnel : une demi-plaque de Feta (50 g)
Cook the pasta in a large volume of salted water, respecting the cooking time and ensuring they remain al dente. Drain and set aside for serving.
Wash the lamb’s lettuce and place it in a salad bowl with its seasoning (olive oil, balsamic vinegar, salt, and pepper). Stir well and set aside.
Using a good knife and a cutting board, core the pepper and cut it into small cubes, peel and mince the shallots, peel the garlic clove, cut it in half and set it aside for the garlic press.
Cut the pieces of sun-dried tomatoes into 2 or 3 pieces so that they are the same size as your diced peppers. Mince the basil, take care to keep one leaf intact per serving for the decoration, and set aside everything for the end of the recipe.
In a hot wok or sauté pan, place the pine nuts and roast them over medium-high heat for one or two minutes. Turn off the heat as soon as the coloring begins, and do not stop stirring. Set them aside in a bowl when they are golden.
Pour olive oil into the same pan and brown the diced peppers for three minutes over medium heat. Add the shallots and garlic using a garlic press, leave to brown for two minutes. Season with salt and pepper, add the pieces of dried tomatoes, the malted yeast, the pesto Rosso, and possibly the diced feta. Turn off the heat and set aside.
Pour the pasta into the pan, add the chopped basil, stir gently, and arrange a few spoons of this sumptuous recipe in your most beautiful pasta plates (as always, I am asked for my dishes: you can find them here). Add a few pine nuts and the basil leaf in the center.
Arrange the lamb’s lettuce in small bowls or directly next to the pasta; it’s your recipe, your masterpiece!
With this superb pasta recipe, I recommend a Tuscan wine; ideally, a Montigiano, perfect to marry, without imposing itself, with the scent of pesto Rosso.