The main course for this menu is an adaptation of a James Beard dish presented in his book Beard on Pasta.* I have often remembered his introduction to the recipe: “I first had this at a dreary hotel in Genoa that was tolerable only because the kitchen knew how to do a few brilliant dishes. The tiny waxy new potatoes bathed in basil kept me there long after the beds and plumbing should have driven me away.”

The recipe originally intrigued me because it involved the combination of two starchy ingredients, pasta and potatoes, and I was pleasantly surprised to find that the two worked quite well together. But as is my usual practice, I have made changes to suit my own tastes. I like pesto as a “hint” in cooking, but I’m not overly fond of the sauce bathing a dish. And it’s rare that I have enough basil on hand to create it in the traditional way. So my rendition involves what I call deconstructed pesto. The pasta and potatoes are tossed with just enough extra virgin olive oil and minced garlic to achieve a light coating and then the dish is garnished with toasted pine nuts, a light chiffonade of basil leaves, and some grated Parmigiano Reggiano. I have omitted the cream that Beard calls for in the dish, preferring instead to dress the salad with a creamy buttermilk dressing.

Housemade fettuccine with roasted new potato wedges and deconstructed pesto
Salad of baby lettuces from the garden with green beans and buttermilk dressing
Yeast roll Chez Edouard

Housemade peach ice cream with pecan crisps

*Beard, James. Beard on Pasta. New York: Alfred A. Knopf, Inc., 1983.

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