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its all about the dressings….

When making a good salad it not only needs the freshest garden ingredients it also needs a fantastic dressing.
When thinking dressing and what to make? You need to think about flavours/cuisine etc.  For instance a good mixed leaf salad straight from the garden may only need a classic Italian dressing – lemon and olive oil! Rocket and Parmesan salad loves the sweet/tart contrast of balsamic vinegar and olive oil.

Below are two dressing i make every other day.  If you are only going to purchase a few vital ingredients for the summer pantry i would suggest the following to invest in.

1. Good quality extra virgin olive oil
2. Interesting vinegar – sherry or red wine
3. New Zealand sea salt flakes – once you have tasted them it is impossible to go back…

Simplicity is the key to any good meal.  A few good ingredients and you will be amazed just how easy and delicious food can be.

LEMON AND OLIVE OIL DRESSING

5 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
good pinch sea salt
freshly ground pepper

Mix together all the ingredients. 
I suggest just making enough for what you need as it is so easy and you want to keep it fresh!

SHERRY VINEGAR DRESSING
out of all the vinegars available i adore sherry vinegar, it partners well with almost anything and with all the summer produce arriving it is a wise investment.  Think Spain and their cuisine and you will understand why it is a must!

4 Tbsp extra virgin olive oil
1 clove garlic
1 Tbsp sherry vinegar
sea salt and freshly ground pepper

pound the garlic in a pestle and mortar with the salt until a fine paste has formed.
Add the sherry vinegar, oil and pepper.  Mix well, it can be made a head of time, but not a day in advance as the garlic goes stale and bitter.

OTAGO FARMERS MARKET

The new season produce is coming thick and fast, it gives me so much pleasure to see the fresh young broad beans and peas still in their pods.  They would be fantastic eaten natural or simply podded, cooked for about 1 minute, drain served with some green gold (Scotchbrook and Goodfellow) extra virgin olive oil, a little fresh ricotta cheese and fresh mint.  Or perhaps try my seasonal “Market Plates” i think this style of eating is perfect for this fresh, easy to prepare produce which is available.  It quite simply is a selection of whatever tickles your fancy and served simply with fresh herbs, good olive oil, and the freshes products you can find.


On todays menu i have created some simple dishes like the radish tzatziki, shaved fennel salad, beef or lamb koftes and  falafels from Jackob and Ilana. Come and see me if you need more suggestions or tips and lets see what we can create!

 RADISH TZATZIKI




I do a love these hot little balls of pink with their snowy white flesh. However apart from eating them whole or in a salad I sometimes ponder what to do with them. Try them grated and mixed through Greek yoghurt . Not only will you have a delightfully pink dip but it also has a little bite!


Makes 300ml (1 small bowl)


300 ml thick Greek yoghurt
2 cloves garlic
6 radishes and some leaves
2 Tbsp extra virgin olive oil
Pinch salt
1 tsp red wine vinegar


Method
Put yoghurt into a bowl, crush garlic to a smooth paste with a little salt (mortar and pestle is good for this). Add to the yoghurt and mix through.
Grate the radish and squeeze out excess liquid (the dryer the better). Add to the yoghurt mixture along with 1 Tbsp of the olive oil, red wine vinegar and salt. Mix well, finely cut the radish leaves and add, fold through, taste and adjust if necessary.
Store in the fridge until required.
Serve in a small dish drizzled with the remainder oil and plenty of flatbreads, and crudities’.


FALAFELS – by all means you can easily make your own.  But sometimes it is just easy to buy the mix which by the way has been authentically made by Ilana and Jakob.  Take it home and cook them to add to your “Market Plates”, now thats easy!




FENNEL SLAW WITH MINT DRESSING – Whether you are eating it raw in salads, slow cooked in milk or simply stir-fried with ginger you will find the fresh, crisp aniseed flavour a refreshing addition to any meal

Serves 4-6.


1 large fennel bulb (or 2 medium bulbs)
1 ½ tsp sugar
2 Tbsp lemon juice
¼ cup olive oil
½ tsp mustard
½ teaspoon salt
1 Tbsp chopped fresh mint
2 tsp finely diced onion or spring onion


Method
Make the dressing by putting the lemon juice, onion, mustard, salt, sugar and mint in a mortar and pestle or use a hand-wand and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is thick.


Slice the fennel as thing as possible with a sharp knife or if you happen to have a mandolin, shave the fennel into 2mm slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. Chop some of the fennel fronds as well to toss in with the salad.


Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.


FENNEL BAKED IN MILK AND BUTTER
This is a classic way of cooking fennel in Italy, the milk and butter reduce to create a thick, almost curdled sauce which has sucked up all the flavours to produce a very flavoursome sauce.  Wonderful served with pork and fish!
Serves 6


4 Large fennel bulbs cut lengthways
70g butter
500ml milk
30g Parmesan or Pecorino or cheddar, finely grated


Method
Melt the butter in a large frying pan over high-heat. Add the half the fennel and coat with the butter, cook until just golden (5-7minutes). Remove the cooked fennel from the pan and repeat with the remaining fennel, once they have gone golden add the milk and 80 ml water, cook until the fennel is tender and the liquid has reduced and thickened. Sprinkle over the parmesan cheese and let sit for a minute or two.
Fennel is the perfect partner with pork or fish.


GRILLED KEFTAS
Makes 12-14


600g minced beef or lamb
1 onion, grated
3-4 fresh parsley sprigs
2-3 fresh coriander sprigs
1-2 fresh mint sprigs
½ tsp cumin, ground
½ tsp mixed spice
1 tsp paprika
Salt and freshly ground black pepper


Method
In a large bowl add the minced meat and grated onion.


Finely chop together the parsley, coriander and mint together and add to the mince. Add the spices and season with salt and pepper. Mix well, I recommend using your hands so you can combine all the ingredients well.


Get a bowl with a little water. Dip your hands into the water to help mould the mince into small sausage shapes. You can skewer them if desired. Refrigerate until required.


To cook them heat up your BBQ or grill on your oven to medium-hot, drizzle the koftes with a little oil and sprinkling of salt and pepper. Cook until golden and just cooked. Squeeze over a little lemon juice and serve immediately.


Try them with the radish tzatziki and some flat breads!


GOOSEBERRY AND GREEK YOGHURT FOOL
This is such a fantastic dessert, I love the yoghurt as a replacement for the usual cream as it gives it a slight tart flavour which works a treat with the stewed gooseberries.



Serves 4-6


800g gooseberries, topped and tailed (you can use frozen)
275g Greek yoghurt
150g raw cane sugar
1 elderflower (optional)
100g rolled oats
3 Tbsp raw cane sugar


Method
You can either cook the gooseberries in a pot with the sugar, elderflower and a splash of water or you can pre heat your oven 190C and bake them by placing the elderflower on the base and scattering the gooseberries on top, add the sugar. Bake them in the oven, uncovered for 20 minutes or until tender when gently squeezed.


Meanwhile place the rolled oats with 3 tablespoons raw cane sugar and bake until the oats lightly toast and the sugar caramelises a little. Cool and set aside


When tender remove from oven and tip them into a sieve set over a bowl to drain off the excess liquid.


Remove the elderflower and discard and gently mash 2/3 of the gooseberries with a few tablespoons of liquid until you get a thick pulpy consistency (you can do this in the food processor). Leave to get cold.


In a large bowl empty the Greek yoghurt with ½ the gooseberry pulp and fold together.


Spoon this mixture into serving glasses and then finish off with the remaining pulp on top. Scatter over a little of the toasted oats and serve.




ALISON  WOULD LIKE TO THANK THE FOLLOWING  VENDORS FOR THEIR FANTASTIC PRODUCTS.


LIMOUSIN HEALTHY BEEF AND LAMB – beef mince
ILANA AND JAKOB – falafels
BRYDONE ORGANICS – fennel
BUTLERS BERRIES – gooseberries
MCARTHURS BERRIES – radishes

GRILLED KEFTAS

KEFTAS  are simply little minced meat balls/sausage shape which can be cooked on a skewer if desired. The flavours will vary from country to country, some dried spices combined with an array of fresh herbs and simple cooked on the BBQ are a tasty meal served with some flat breads, tzatziki and salad. Perfect!
Makes 12-14

600g minced beef or lamb
1 onion, grated
3-4 fresh parsley sprigs
2-3 fresh coriander sprigs
1-2 fresh mint sprigs
½ tsp cumin, ground
½ tsp mixed spice
1 tsp paprika
Salt and freshly ground black pepper

Method
In a large bowl add the minced meat and grated onion.

Finely chop together the parsley, coriander and mint together and add to the mince. Add the spices and season with salt and pepper. Mix well, I recommend using your hands so you can combine all the ingredients well.

Get a bowl with a little water. Dip your hands into the water to help mould the mince into small sausage shapes. You can skewer them if desired. Refrigerate until required.

To cook them heat up your BBQ or grill on your oven to medium-hot, drizzle the koftes with a little oil and sprinkling of salt and pepper. Cook until golden and just cooked. Squeeze over a little lemon juice and serve immediately.

Try them with the radish tzatziki and some flat breads!

FENNEL AND MINT SLAW

FENNEL – Whether you are eating it raw in salads, slow cooked in milk or simply stir-fried with ginger you will find the fresh, crisp aniseed flavour a refreshing addition to any meal.



Serves 4-6.


1 large fennel bulb (or 2 medium bulbs)
1 ½ tsp sugar
2 Tbsp lemon juice
¼ cup olive oil
½ tsp mustard
½ teaspoon salt
1 Tbsp chopped fresh mint
2 tsp finely diced onion or spring onion


Method


Make the dressing by putting the lemon juice, onion, mustard, salt, sugar and mint in a mortar and pestle or use a hand-wand and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is thick.


Slice the fennel as thing as possible with a sharp knife or if you happen to have a mandolin, shave the fennel into 2mm slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. Chop some of the fennel fronds as well to toss in with the salad.


Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.

GOOSEBERRY FOOL

I adore these sour, crunchy balls of green.  They stew up beautifully and partner well with wild elderflowers; you may just need to look up and you will see these large trees with clumps of tiny white flowers, which seem to grow everywhere i.  Elderflowers and gooseberries off-set one another perfectly and they will add a wonderfully subtle floral note and lift your berries to another level.

This is a classic dessert with a little twist on the cream, i like using Greek yoghurt which takes away some of the richness. 

Serves 4-6
800g gooseberries, topped and tailed (you can use frozen)
275g Greek yoghurt
150g raw cane sugar
1 elderflower (optional)
100g rolled oats
3 Tbsp raw cane sugar


Method
You can either cook the gooseberries in a pot with the sugar, elderflower and a splash of water or you can pre heat your oven 190C and bake them by placing the elderflower on the base and scattering the gooseberries on top, add the sugar. Bake them in the oven, uncovered for 20 minutes or until tender when gently squeezed.
Meanwhile place the rolled oats with 3 tablespoons raw cane sugar and bake until the oats lightly toast and the sugar caramelises a little. Cool and set aside


When tender remove from oven and tip them into a sieve set over a bowl to drain off the excess liquid.


Remove the elderflower and discard and gently mash 2/3 of the gooseberries with a few tablespoons of liquid until you get a thick pulpy consistency (you can do this in the food processor). Leave to get cold.


In a large bowl empty the Greek yoghurt with ½ the gooseberry pulp and fold together.


Spoon this mixture into serving glasses and then finish off with the remaining pulp on top. Scatter over a little of the toasted oats and serve.

RADISH TZATZIKI


I do a love these hot little balls of pink with their snowy white flesh. However apart from eating them whole or in a salad I sometimes ponder what to do with them. Try them grated and mixed through Greek yoghurt . Not only will you have a delightfully pink dip but it also has a little bite!



Makes 300ml (1 small bowl)

300 ml thick Greek yoghurt
2 cloves garlic
6 radishes and some leaves
2 Tbsp extra virgin olive oil
Pinch salt
1 tsp red wine vinegar

Method

Put yoghurt into a bowl, crush garlic to a smooth paste with a little salt (mortar and pestle is good for this). Add to the yoghurt and mix through.

Grate the radish and squeeze out excess liquid (the dryer the better). Add to the yoghurt mixture along with 1 Tbsp of the olive oil, red wine vinegar and salt. Mix well, finely cut the radish leaves and add, fold through, taste and adjust if necessary.

Store in the fridge until required.
Serve in a small dish drizzled with the remainder oil and plenty of flatbreads, and crudities’.

RED CURRENT PIE (last of my frozen berries)

I have made this pie at the farmers market but with black currents and it was a real crowd pleaser.  I was rummaging around the freezer and found a few stray red currents so i thought i would make this pie again.  It is very simple to prepare and very quick to disappear…

Makes 20- 25 cm cake tin

1 ½ cups plain flour
1 tsp baking powder
½ cup butter, softened
½ cup sugar
2 egg yolks
1 ½ tsp grated orange zest
2 egg whites
½ cup white sugar
2 Tbsp cornflour
2 ¼ cup red currents

Method
To make dough – in a medium bowl sift together flour and baking powder.
Cream the butter and sugar together until pale and creamy add the egg yolks and lemon zest, beat until well combined. Add the dry ingredients and mix until just combined. Turn out onto work surface and bring together to form a ball. Wrap in glad wrap and chill for 30 minutes.

Pre heat oven to 165C
Roll out the dough to fit the base of a round springform cake tin. Bake for 25 minutes or until golden.

To make filling – in a medium bowl, beat egg whites until stiff, gradually incorporate the sugar whilst beating, add the cornflour and fold through. Finally fold through the redcurrants. Pour into pie crust and bake for 10- 15 minutes or until the top is lightly browned and firm to touch.

Cool slightly before serving.

OTAGO FARMERS MARKET

Great produce on board today, as the weeks pass we will start to see some refreshing additions like the first of the seasons tomatoes, strawberries, new season potatoes (jersey bennes), red onions, fresh peas and baby broadbeans!  Not a bad considering the appalling weather we have had lately.
It is a great time to top up on your rhubarb, apple and pear chutneys and jellies (you will thank me later in the year).  Limousin and Organicland’s superb beef and lamb products are perfect portioned and priced for the on coming BBQ season.

I had better go and get set up, come and say hi and have a taste of all the delicious produce on have the pleasure to cook with…

RHUBARB AND APPLE CHUTNEY WITH OATCAKES
Rhubarb is back in season and apples are still plentiful, combine the two and you have a wonderful zingy accompaniment. This wonderful chutney will work well with cold cuts, aged Cheddar’s and oily fish. It is also a great time to top up your depleted stock of preserves before the summer glut!

3 apples, cored and cut into chunks
800g rhubarb, trim off any leaves and cut into chunks
1 onion, diced
2cm piece of fresh ginger, finely grated
1 orange, zest and juice
300g raisins
400g brown sugar
300ml cider, white wine or malt vinegar
¼ tsp cayenne pepper
Pinch ground allspice
1 tsp salt
6 jars and lids, wash the jars and lids in hot soapy water and dry upside down in oven 50C


Method
In a large pot add the vinegar, sugar, spices and ginger. Heat gently until the sugar dissolves (5minutes).
Add the apple, rhubarb, onion and raisins along with the salt. Cook over a moderate heat until the ingredients soften and the mixture becomes aromatic, thick and pulpy. Taste! It should have a sweet/tart balance.
Spoon into warm, sterilised jars, seal and label.


OAT CAKES
125g medium oatmeal or rolled oats
2 tsp butter, melted
2 pinches of baking soda
Pinch of salt
1 Tbsp hot water (approx)
Additional oatmeal for kneading


Method


Mix the oatmeal, salt and baking soda together in a bowl, pour in the melted butter and stir well using a wooden spoon. Add enough water to form a stiff paste.


Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around 3 mm thick. Put a plate which is slightly smaller than the size of your pan over the rolled dough and cut round to leave a circular oatcake. Cut into quarters and place in a heated griddle or heavy-based frypan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Prepare the remainder dough as you did before while the first is being cooked.
Store in an airtight container for 3-5 days.



NEW SEASON POTATOES WITH FRESH MINT
Nigel from Brydone is back and we are blessed with the first of the season’s potatoes…..

1 kg new season potatoes, washed well
Pinch salt
2 handfuls fresh mint
1 Tbsp redwine vinegar
1-2 Tbsp sugar
2 Tbsp olive oil

Method

Put the potatoes into a suitable size pot and cover with cold water, add the salt and bring to the boil. Reduce the heat to a gentle simmer and cook until the potatoes are tender (20 minutes), drain and return to pot.
Meanwhile remove stalks from the mint and place the leaves into a mortar and pestle add a pinch of sugar and mash until you get a coarse paste, or alternately chop by hand until you get the same results. Add the red wine vinegar, pinch of salt and oil. Taste, you will more than likely have to get the balance of sweet/minty and vinegar right, adjust as necessary.
Pour the mint sauce over your potatoes and toss gently. Serve at once!

SORREL AND LENTIL SOUP
Serves 4
2 Tbsp olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 tin diced tomatoes
200g lentils – brown or du puy
2 litres chicken or veg stock
4 to 6 fresh thyme sprigs
2-4 generous handfuls fresh sorrel, finely cut
1 cup shredded Parmesan


Method


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.


Add the sorrel, stir and let wilt into the soup for a couple of minutes, season with salt and pepper, to taste.


Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve


NEW SEASON CARROTS BAKED IN PAPER
New seasons carrots are perfect for cooking in this way as are new season potatoes!

Per person


6-8 small new season carrots, scrubbed and ends removed
3 garlic cloves, crushed
2 sprigs of fresh thyme
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

Method


Preheat the oven to 200C


Place the carrots, garlic, thyme and oil in a bowl, season well and toss to coat.


Cut a square of baking paper large enough to hold the carrots comfortable (up to 4 servings per bag) and fold in half to make a crease. Unfold it and lay the carrots on one half along with the oil and herbs etc. Bring the other half of the paper over the carrots so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.


Place onto a tray and bake for 30-40 minutes. The package will puff up like a pillow. Serve immediately and open at the table>


ASPARAGUS


So far for Rodd of Ardross Farm (which is where is our asparagus is grown) it has been a trying one. Fingers crossed we get some consistent sunshine so we can have more of his delicious asparagus. However Rodd also has bags of asparagus spears ranging in size and some tender ends. These bags are such good value and with a little creativity you can make any number of dishes. I always use the ends up in stock (veg stock cube with asparagus ends and water, heated up) which then can be used in soups, risotto or even into your pilaff.


ASPARAGUS PESTO WITH PASTA
Serves 4-6


500g bunch asparagus spears , trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts, hazelnuts or sunflower seeds
¼ cup extra-virgin olive oil, plus more for topping
Juice of ½ lemon
½ tsp salt
500g pasta – linguine, fettuccine, spaghetti (Pasta doro)


Method
Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.


While the water is heating, put the pine nuts, hazel or sunflower seeds in a single layer in a large fry pan. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove them from the pan and set aside. You will use ¾ cup of the nuts for the pesto paste and 1/4 cup to mix in whole.


Add a little salt to the asparagus water and drop the asparagus into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cold water to stop the cooking. Cut the tips off, and set aside, and several of the asparagus (diagonal cut about an 2cm from the end) to use for garnish.


Add the asparagus, spinach, garlic, Parmesan, and ¾ cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the ¼ cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.


Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You’ll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.


Serve sprinkled with the remaining ¼ cup toasted nuts, a dusting of Parmesan, and a light drizzle of olive oil.

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE
Pasta doro- pasta
Brydone organics – new season potatoes
Ettrick gardens- new season carrots
Ardross farm – asparagus

NEW SEASON CARROTS BAKED IN PAPER

New seasons carrots are perfect for cooking in this way as are new season potatoes!

Per person
6-8 small new season carrots, scrubbed and ends removed
3 garlic cloves, crushed
2 sprigs of fresh thyme
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

Method
Preheat the oven to 200C

Place the carrots, garlic, thyme and oil in a bowl, season well and toss to coat.
Cut a square of baking paper large enough to hold the carrots comfortable (up to 4 servings per bag) and fold in half to make a crease. Unfold it and lay the carrots on one half along with the oil and herbs etc. Bring the other half of the paper over the carrots so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.

Place onto a tray and bake for 30-40 minutes. The package will puff up like a pillow. Serve immediately and open at the table.

ASPARAGUS

So far for Rodd of Ardross Farm (which is where is our asparagus is grown) it has been a trying one. Fingers crossed we get some consistent sunshine so we can have more of his delicious asparagus. However Rodd also has bags of asparagus spears ranging in size and some tender ends. These bags are such good value and with a little creativity you can make any number of dishes. I always use the ends up in stock (veg stock cube with asparagus ends and water, heated up) which then can be used in soups, risotto or even into your pilaff.

ASPARGUS PESTO WITH PASTA


Serves 4-6
500g bunch asparagus spears , trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts, hazelnuts or sunflower seeds
¼ cup extra-virgin olive oil, plus more for topping
Juice of ½ lemon
½ tsp salt
500g pasta – linguini, fettuccini, spaghetti (Pasta doro)

Method

Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

While the water is heating, put the pine nuts, hazel or sunflower seeds in a single layer in a large fry pan. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove them from the pan and set aside. You will use ¾ cup of the nuts for the pesto paste and 1/4 cup to mix in whole.

Add a little salt to the asparagus water and drop the asparagus into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cold water to stop the cooking. Cut the tips off, and set aside, and several of the asparagus (diagonal cut about an 2cm from the end) to use for garnish.

Add the asparagus, spinach, garlic, Parmesan, and ¾ cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the ¼ cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.

Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You’ll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining ¼ cup toasted nuts, a dusting of Parmesan, and a light drizzle of olive oil.