Dear Julia,
It's a hot, summer August Saturday night, and we are preparing a quick fresh dinner to enjoy on the deck before running to a classical music concert presented by a neighborhood friend. Vive la North Fork!
Cappellini water- get it going with salt
Out to the garden for basil, a bit of parsley, and garlic flowers
Pignoli nuts - brown a small handful
Melt butter and olive oil, equal amounts -- turn off, throw in chopped garden greens to get the aromatics in the oil
Side dish of ripe, red farmstand tomato at a ripeness that begged to be eaten now! Add some chopped basil, olive oil and a touch of vinegar. No real appetizer - just selzer water with lime.
This was meant as a quick dinner, low cost, easy clean up, light and refreshing, filling, heart-healthy, eating down the food chain. Good with local stainless steel chardonnay.
Cost: pignoli nuts saved in the 'fridge, farm stand tomato, 1/3 lb of pasta - $4 all told? Did I mention we have leftover pasta for Monday's work lunch?
Enjoy!
Slow Julia
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