As a person from Montana. You have about a 2 month growing period to grow basil. You’d use all your hard work for this recipe alone! Italy it is haha! Love this recipe perfect way to ring in spring! Thank you my friend!
I love the look of herb laminated pasta, and I like the idea of a pesto flavored filling. I am wondering if you could suggest some other way to sauce the pretty pasta. My family is not wild about butter sauces...
Other light cream sauces would work, too, or even just good olive oil with more herbs, maybe toasted pine nuts, some lemon zest or chili flakes. Since so much of the flavor will come from the filling, I wouldn't overthink it!
As a person from Montana. You have about a 2 month growing period to grow basil. You’d use all your hard work for this recipe alone! Italy it is haha! Love this recipe perfect way to ring in spring! Thank you my friend!
Ha! Though I'm sure Montana's beauty more than makes up for it. I guess I'll have to split my time! And thank you so much - I hope you enjoy it!
Thank you Meryl. I always learn so much from you. And, if I see Gotham Greens, I will definitely coordinate.
Thank you so much, Millette! <3
If your building has green space ask for permission to put raised bed where you can grow herbs. Some neighbors might join in.
Excellent idea. Thank you, Anna!
Welcome :-)
There is an account on instagram that is very inspirational.. https://www.instagram.com/_spicymoustache_/
Thank you!!
I love the look of herb laminated pasta, and I like the idea of a pesto flavored filling. I am wondering if you could suggest some other way to sauce the pretty pasta. My family is not wild about butter sauces...
Hi Nancy! Understood. I like to keep the sauces light so the herbs can shine--here's another herb-laminated pasta recipe I developed for Food52, which is paired with a shallot & creme fraiche sauce: https://food52.com/recipes/85223-herb-laminated-pasta-with-shallots-creme-fraiche-chickpeas (I'd omit the chickpeas with the ravioli).
Other light cream sauces would work, too, or even just good olive oil with more herbs, maybe toasted pine nuts, some lemon zest or chili flakes. Since so much of the flavor will come from the filling, I wouldn't overthink it!