as i right this i am drinking a stout float. That's right, not a root beer float, but a beer beer float. My last Granville Island Winter Ale, vanilla gelato, and blackberries from my freezer. Its a cocktail--well, dessert actually--to say goodbye to the awful season that is winter. And what a great way for it to go.
I said goodbye with dinner too, making a pasta of both my stored leeks and ones bought fresh at the market last saturday. The latter, falls crop, were left through the frost of winter, and when the ground was finally warm enough to harvest them, they had gone and sprouted new shoots. They were then, ironically and quite suitingly, both spring and winter leeks. Goodbye and hello...I'll make it again this spring.
Leek Linguine with Walnut Pesto and Purple Dwarf Basil
Last summer I made walnut, hazlenut, and classic basil pesto and froze them in icecube trays to pop into pastas such as this all winter long. The walnut is simply walnuts, parsley, and garlic--i dont season them when freezing, so that i am free to do so with the final product. If you dont have purple dwarf basil, substitute regular, thought he delicate sweet flavour of this pretty little leaf is hard to replace. This pasta would also be good with the addition of other spring veg such as peas and favas, or zuchinni in the summer. Would haev been great with ricotta salata, but i was craving a schwonkety-schwonk of parm, and thats what i got!
To boiling water, add your linguine. In a large pan, gently soften:
leeks,sliced in half lengthwise (and widthwise if particularly long) and immersed in water to rinse away dirt
garlic, smashed and chopped
When pasta is finished, add to pan with leeks, walnut pesto, and basil. Season with salt and pepper and top with a schwonkety schwonk of parm. So simple, so satistfying, so springtime... so long winter