Tuesday, June 2, 2015

Asparagus, Pesto, And Fettuccini With Rosie's Homemade Kale Pasta.

Not too long ago, 
I made ricotta and spinach stuffed ravioli with two sauces -
 a fresh tomato sauce and a fried sage butter sauce.
I had extra pasta dough so I made fettuccini and spaghetti for later.

It's later now.
I picked some asparagus from that one huge plant in my rose bed.

Choppychoppy the asparagus.

My lovely kale fettuccini.

Homemade pasta cooks in a fraction of the time as store bought pasta.
I brought salted water to a boil,
dropped in the pasta for about 3 - 4 minutes
and the asparagus for a minute or so, until al dente.
Drain and toss with unsalted butter.

Then I went into my special stash -
the pesto from my last Hurricane Harvest of basil.
Whenever a hurricane is a-comin',
I harvest my basil and make a huge amount of pesto which I freeze.

I grew the kale, the asparagus, and the basil.
I made the fettuccini.
Life is good.
This meal is good.
So good, in fact,
I made it again, with the spaghetti, for lunch the next day.
Freshly cracked black pepper and Parmesan cheese.
And yes.
I used the Kraft cheese in the green can.
Takes me back to Little Rosie's Childhood.

And that was coconut fried shrimp in the picture up there, in case you missed it.


Kathy said...

Your asparagus is a thing of beauty.

Rosie Hawthorne said...

'tis. Tisn't?