The warmer weather always makes me feel like sitting outside with a bowl of pasta, soaking up the deligtful sunshine. For lunch on Thursday last week, I made Nigella's tagliolini al pesto amaro (which I actually made with casarece) from Forever Summer, as well as a batch of her rhubarb muffins from Feast.
The pesto is different from ordinary pesto in that it uses rocket as its base, instead of basil. It's just a case of mixing up rocket, garlic, pine nuts, anchovies and parmesan cheese in a blender, and then slowly adding olive oil as well as a spoonful of ricotta. Then you can toss it through the pasta. I used casarece because I heard that it goes well with pesto, and so bought a packet after returning home from Italy the first time. That was 2 years ago. Whoops.
Anyway, the pesto and pasta tasted great, and is definitely a contender for a regular family meal.
The rhubarb muffins are just ordinary muffins made with a buttermilk batter, with the addition of wheatgerm (I used rolled oats, which didn't have a detrimental effect) and some chopped up rhubarb. Easy peasy.
Having made many of Nigella's muffin recipes before, I knew beforehand that I would have to cut down on the sugar content, even with the sour rhubarb in the mixture. The recipe stipulated 250g brown sugar, I only used 200g. They're fantastic - soft and warm inside, with a delectably crunchy and fragrant top. The sour rhubarb against the sweet cakey mixture is just lovely.