Summer is finally here! What it means for me, however, is almost non-stop jam making, trying to take advantage of the abundance of the seasonal fruit. Right now, rhubarb and elderflower jam is macerating in the basement, and so is the elderflower cordial.
I should probably mention, though, that it’s about 31 degrees Celsius here, in Poland, and all the jam making turns my tiny house into a sauna. Tens of jars need to be filled with jam tomorrow, and then processed in a hot-water bath to pasteurise.
Having three stove tops occupied by pots full of jam or syrup most days of the week, no serious cooking has been on my agenda lately. All I dream about after a day in a steamy kitchen is a simple meal, preferably eaten outside, where there is actually some air to breathe.
This pasta is perfect for days when I’m too busy or lazy to cook. Lucky, I followed my own advice and froze some pesto back in May – thanks to this, I could quickly whip up this plateful of goodness! The recipe below and, of course, you can swap the wild garlic pesto for any pesto you like. Happy first day of summer!
Pasta with Wild Garlic Pesto
small jar of pesto (I used wild garlic)
300-350g pasta of choice
handful of walnuts
freshly ground pepper
parmesan for grating
HOW TO MAKE?
1. Bring a large pot of salty water to boil.
2. Add pasta and cook for as long, as the packet recommends. Save about a cup of the cooking water before draining the pasta.
3. Transfer drained pasta to a bowl, add pesto and about 1/4 cup of pasta water. Mix well, adding more water if needed.
4. Season to taste with salt and pepper.
5.Transfer to a bowl, add chopped parsley, lightly toasted walnuts and a good grating of parmesan.