OK so I cheated, I hold up my hands and admit that I shop bought the lemon pesto (quelle horreur!), but I was so intrigued by this ‘Sainsbury’s own’ that I tried, it, and wasn’t disappointed.
But before we get down to the recipe, a little cultural sojourn…..
One of the major changes that I have had to adjust to coming back to the UK has been the weather!
It is not due to lack of time or inclination that I have not flooded ‘A Taste of Two Cities’ with photographs of the glorious Liverpool architecture, more the lack of ultra violet rays……. I have seriously only seen one proper sunny day since I arrived in mid December! And most days I am under a blanket of cloud of ’50 shades of grey’!
And puts me in mind of a song that I used to love from the band ‘Lindisfarne’ ‘January song’ as I am finding myself in a bit of a dilemma with all these changes…….
I’m feeling rather sorry For a man I know
The world he holds in trembling hands Is asking where to go
His life is passing by behind his tired eyes
Like the colours in the January skies
And love is such a small word For something that is so vast
But in it lies the future The present and the past
And speaking now of changes I sometimes feel the fear
That the reason for the meaning Will even disappear
I need you to help me carry on
You need me need you need him need everyone……….
But my family and friends are supplying me with all the sunshine that I need, so this is why I have chosen to defy the weather and cook a sunny pasta dish for my lovely daughter and son-in-law this weekend……..
120 grams of spaghetti
1 tablespoon of lemon pesto
1 tablespoon of crème fraiche
A handful of walnuts broken into small pieces
6 – 8 Chestnut mushrooms finely sliced
½ a jar of artichoke hearts (or quarters) in olive oil
6-8 green olives
Freshly ground sea salt and black pepper
Freshly ground chilli flakes (optional)
Freshly grated parmesan cheese to serve
Cook the pasta in salted water
Cut the artichokes into ‘bite-size’ pieces
Quarter the olives
Lightly toast the walnuts nuts in a non-stick pan, taking care not to brown and set aside
Mix the pesto with the crème fraiche
Drain the pasta and return to the pan and add the pesto and mix well, then add the walnuts, artichokes and olives
Quickly fry the mushrooms in very hot butter ‘top’ the pasta with them at the last minute
Serve with Freshly ground black pepper and parmesan cheese and a little ground chili flakes
Ideally this would be a summer dish and use pine nuts in place of walnuts.