The transition from lazy summer days can be a tough one.
Fall is my favorite season, but saying goodbye to Summer is always bittersweet.
At my house it means birthdays (mine, Artie’s and Scout’s!)
And back to school, with Artie teaching, and thesis writing, and me helping my personal chef clients stay well fed as they return from vacations, and adjust to more demanding schedules.
Early mornings, longer workdays, and the unpleasantness that is commuter traffic.
It’s hectic. But invigorating too.
Boston comes back to life, new projects begin, and who doesn’t love that crisp fall air?
The beauty of September is stretching out the summer just a little bit.
Enjoying meals outside, taking walks after dinner to soak up the extra daylight, and for cooks, there is no better time to play in the kitchen.
The markets are bursting with summer produce, and the apples, squash and root veggies are just starting to arrive.
Soon enough I’ll be sharing recipes for baking, and braising, and warming up.
But for now, a cool summery salad I wrote for The Boston Globe.
The pesto is made with equal parts parsley and basil, along with a large handful of fresh mint and unsalted pistachio nuts. Add it to a bowl of pasta shells with thinly sliced radishes and peas for a fresh salad that is great own, or as a picnic side.
My plan today? Get outside enjoy this gorgeous September weather.
Any fun plans for the weekend?
Stay tuned for updates on a new cooking video project I’m working on, and thanks for reading.
Pistachio pesto pasta with radishes and peas
|2||cloves garlic, chopped|
|1||cup fresh parsley leaves|
|1||cup fresh basil leaves|
|¼||cup fresh mint leaves|
|½||cup grated Parmesan|
|⅓||cup shelled unsalted pistachios|
|Grated rind and juice of 1 lemon|
|Salt and pepper, to taste|
|½||cup olive oil|
|1||pound dried pasta shells|
|1||bunch radishes, trimmed and thinly sliced|
|2||cups frozen peas, rinsed with cold water until thawed|
1. In the bowl of a food processor, pulse the garlic, parsley, basil, mint, Parmesan, pistachios, lemon rind and juice, salt, and pepper.
2. Pour the olive oil in a thin steady stream through the feed tube only until the mixture has a rough texture. Taste for seasoning and add more salt and pepper, if you like.
3. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain into a colander and, without rinsing, transfer to a large bowl.
4. Add enough pesto to coat the pasta. Stir in the radishes and peas. Toss gently. Taste for seasoning and add more salt and pepper, if you like. Catherine Smart