My bedroom window opens to a view of a small garden. Since we moved into our house in the dead of winter, I must admit I didn’t think much of our neighbor’s garden. But this past week, I found myself standing at the window each morning, watching our dear neighbor, Lilly, in her oversized straw hat and daisy print gardening gloves tending to the garden.
If you walk down the stone pathway lined with violets, hyacinths, and lilies, you will be greeted into the garden with the warm scent of honey coming from a fig tree. It’s sprawling branches and leaves act as an umbrella. A sort of safe haven in the center of the garden. Past the fig tree is a raised bed dedicated to tomatoes: cherry and grape tomatoes, yellow pear-shaped ones, fat beefsteak and elongated Romas. The raised bed closest to the fence that divides our lots is filled, and I mean filled, with basil. That’s it. Just basil. Our fence is covered with grapevines and tiny grape clusters, which remind me of baubles I used to find in my grandmother’s jewelry box.
I caught Lilly’s eye from my bedroom window, and we waved to each other. She pointed to the massive bed of basil and cupped her hands to her mouth, “I can’t imagine a summer without basil, can you?” I shook my head and smiled in complete agreement.
The next morning, I opened my front door and found a lovely bouquet, not of freshly picked flowers, but of basil, and a note that read “… so you’re prepared for the summer. –Lilly”
{GIVEAWAY | To enter the All-Clad d5 Stainless Steel All-In-One Pan Giveaway, leave a comment below letting me know your favorite summertime dishes between now and midnight, June 2nd. The winner will be chosen randomly and will be contacted via email on June 3rd. Limit 1 comment per person, pretty please!}
Handkerchief Pasta with Basil Pesto
Serves 2
Note: You can make the basil pesto ahead of time and just stash it in the fridge to have on hand for a quick and easy meal. Also, the pasta can be made ahead. Once you have rolled out and cut the pasta, place the fresh pasta in a single layer on a baking sheet and freeze. Once frozen, stack the frozen pasta in a gallon-sized freezer bag and stash away until you are ready to boil!
200g all-purpose flour
2 large eggs
1 garlic clove, finely chopped
Generous pinch red pepper flakes
1 large bunch of basil, leaves only
¾ cup olive oil
½ lemon, juiced
1 cup grated parmesan cheese, plus more for serving
Extra virgin olive oil, to finish
Sea salt & black pepper, to season
In the bowl of a stand mixer fitted with a paddle attachment, add flour and a pinch of sea salt. Blend together with fingertips and create a well in the center. Add eggs to the well. Mix on a low speed until the dough comes together. Switch to dough hook attachment and knead until the sides of the bowl are clean and the dough wraps around the hook, about 3-5 minutes. The dough will be soft and smooth.
On a lightly floured surface, form the dough into a ball. Cover and let rest for 30 minutes.
Meanwhile make the pesto.
In a mortar and pestle or a food processor, add garlic and a pinch of sea salt. Add red pepper flakes and basil leaves. Pound or pulse the ingredients together, forming a paste. Add olive oil, lemon juice, and parmesan cheese. Continue mixing together, tasting as you go. Once the pesto is perfectly seasoned, set aside.
Cut the dough into 4 pieces; slightly flatten making it easier to pass through the pasta machine. Pass pasta through the widest setting of the pasta machine. Fold in half and pass through 9 more times, dust with a little flour as needed.
Decrease the pasta machine to ½ the thickness and pass through twice.
Decrease the pasta machine setting again to the 2nd to last thinnest setting and pass through the pasta machine once. Repeat with the rest of the pasta. Lay sheets on a tea towel.
Bring a pot of water to boil and season the water with salt. Cut the sheets into square handkerchiefs.
(Now, this next step happens quickly so ready a strainer to drain the pasta by the sink, a small mug to reserve a little pasta water for the sauce, and warm a few pasta bowls!)
Toss the fresh pasta into the water and boil for just a few minutes, or until the pasta floats to the top. Scoop out about ½ cup of the pasta water. Set aside. Drain pasta.
In a large pan over medium high heat, add the basil pesto. Once the pesto heats through, add the drained pasta along with a small amount of the reserved pasta water. Toss, toss, toss! If you notice the pasta needs more sauce, add a few more drops of pasta water.
Toss into warmed pasta bowls, scatter with more parmesan cheese, extra virgin olive oil and basil leaves!
