Serve a fast and easy repast that includes Pesto Pasta Salad with Peas, featuring a tasty basil-based sauce, and have more time to focus on your guest.
With its sweet, spicy scent and rich undertone of anise, pepper, lemon or cinnamon, basil is an herb that captivates cooks and fascinates gardeners. Botanically known as Ocimum basilicum, basil is native to Africa, Asia, the Caribbean, the Middle East and South America, and is believed to have been introduced to Europe about 2,000 years ago. A member of the Lamiaceae family, basil counts lavender, mint, thyme, oregano and rosemary among its square-stemmed relatives. In their definitive book, Basil: An Herb Lover's Guide, (1996 Interweave Press), Thomas DeBaggio and Susan Belsinger note that there are at least 30 and may be as many as 150 species in addition to numerous cultivated varieties of basil. Most basil plants are grown as annuals, as they don't tolerate cold temperatures and are quick to die after flowering and setting seed. Devotees of fresh basil should take heart: Late summer can be a good time to buy or seed new plants to bring indoors for the winter.
Some herbal folklore refers to basil as an herb for lovers. Several old texts suggest presenting sprigs to the person you fancy, on the premise that if the gift is accepted, your feelings are returned.
The offer of a home-cooked meal might be a bigger hit. A simple roasted chicken, a crusty loaf of bread, and beer or hard cider pair well with this dish.
Pesto Pasta Salad with Peas
Serves 2 (with leftovers for the next day's lunch)
- Prepare at least an hour before serving
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons basil pesto (see Tip below)
- 1 tablespoon chopped fresh spearmint or Persian mint
- 1/2 teaspoon salt
- Dash black pepper
- 2 cups fresh or frozen cheese tortellini
- 2 cups fresh or frozen green peas
- 1 tablespoon minced chives (garlic chives work well)
- Fresh mint and basil leaves, for garnish.
- Sweet red pepper rings, for garnish
Directions:
- Combine first six ingredients. Blend well and refrigerate.
- Cook tortellini. Drain and rinse with cold water. Set aside.
- Cook peas. Combine tortellini and peas in a bowl. Pour dressing over this mixture. Toss lightly and refrigerate at least 1 hour. This tastes best if you let the mixture blend overnight.
To serve: Sprinkle with chives, and garnish with mint and basil leaves. Lay sweet red pepper rings on top, right before serving.
Tip: Commercially prepared pesto can be found at the grocer, but nothing beats the taste of homemade. Grow your own basil and harvest it frequently to promote more growth. Pesto can be frozen in ice-cube trays. Store the frozen pesto cubes in plastic freezer bags, and you'll be able to enjoy the taste of summer, year 'round!
 |
