Pasta, Peas, Potatoes and Pesto (from the Eatwell Farmhouse Kitchen):

1/2 lb potatoes, washed well, cut the bigger ones in half
1/2 lb pasta
1/2 lb sugar snap peas, tipped, cut the long ones in half
1/2 cup pesto (recipe below)
salt for the pot
freshly ground black pepper, to taste
Parmesan to sprinkle on the top

Bring a pot of salted water to boil. Add the potatoes and simmer until tender. Remove the potatoes from the pot, turn the heat up, add the pasta. Just before the pasta is ready throw in the peas, they only need the briefest moment to heat up. Put the potatoes back into the pasta pot, so they can reheat, then drain it all together. Reserve a bit of your cooking water. Mix in the pesto, if it is too thick add a bit of the reserved pasta water, adjust seasoning, grind a little pepper, sprinkle on some Eatwell Farm Lemon Salt and serve. Have the Parmesan on the table in case folks want it. 

Pesto (amended from Lidia's Italy)

2 cups fresh basil leaves
2 stalks spring garlic
1 1/2 teaspoons salt, more or less to your taste
1/4 cup extra virgin olive oil, again more or less to your taste
1/4 cup pine nuts, lightly toasted
1 1/2 Tablespoons Grana Padano or Parmigianno-Reggiano, grated
1 1/2 Tablespoons pecorino, grated

Put the basil, garlic, salt and olive oil into a food processor and process for 10-15 seconds, stopping once to scrape down the sides of the bowl to form a coarse paste. Dump in the pinenuts and process another 10 seconds or more (scraping the sides as needed), creating a uniformly smooth bright green paste. Add the cheese and pulse just to blend it in. The pesto should be thick yet flowing: if too firm, blend in olive oil a spoonful at a time, to loosen it. Scrape the pesto into a small bowl or container and pour a thin film of olive oil over the top surface to prevent it from discoloring. It can stay at room temp for a couple of hours. To store, lay plastic wrap on the surface, seal the container and refrigerate or freeze. Before using let the pesto return to room temp.

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