Today marks day 10 of my 30 day challenge, and the biggest thing I have noticed is that I do not notice. I have transformed my thinking so much that I just think of it as a way of life now. Today, as a reward for my long summer of non-stop work at the pool cafe, and because I just adore homemade everything, I went to Williams-Sonoma and bought an ice cream maker. Don’t worry, it wasn’t too bad, just $68 and it came with a bonus freezer bin so that I can make two different types of ice cream without having to wait for my ice cream bin to be cleaned! Both freezer bins are in the, well, freezer right now and it’ll be another 16 hours or so until they are ready for some ice cream loving. The possibilities are endless! I think I’m going to start out with toasted coconut and dark chocolate shavings first and see how it goes. I already have my organic milk, agave nectar, and cream waiting in the freezer! Ah, can you just feel the excitement and anticipation!? Plus, I’m pretty darn sure these freezer bins will fit in my freezer at school so I may just have to keep blogging about different frozen yogurt, ice cream treats, etc during the year as well! Anyways, enough about ice cream… hehe
Moving onto olives…. This is a lovely olive tree I came across last night when we visited Longwood Gardens.
Tonight my lovely cousins were over and I made them a super simple pesto pasta dish that you might consider trying. I could only have the pesto because the pasta isn’t part of the challenge I’m on since it has more than 5 ingredients : (. We were short on time so I just used Trader Joe’s mini ravioli and made a quick arugula pesto with creme fraiche. The creme fraiche, of course, makes it a creamier pesto than the typical olive oil base… they liked it!
Here’s the quick recipe. You’ll need a food processor! (I’m telling you, it’s the gift that keeps on giving… hopefully I’ll be able to say that soon about my new ice cream maker too ; ) )
Pasta avec Creme Fraiche Pesto
1/4 cup creme fraiche (french style cream, you can get it at most high-end grocery stores, I got this from Janssens)
1 big handful of arugula
1/3 cup of almonds (or pine nuts traditionally… or walnuts.. or pecans!)
couple dashes of nutmeg, sea salt, and pepper to taste
2-3 tbs olive oil, (eye ball it)
Shaved parmesean for garnish
Cook pasta in boiling water as directed. Preferably wheat (unbleached) of some sort. In food processor add arugula, pulverize. Then add nuts, 1/4 tsp sea salt, pinch of pepper. While processor is running add about 2-3 tbs olive oil until it is a creamy consistency. Remove cooked pasta from boiling water, immediately add pesto to pasta while hot, add creme fraiche, dash of nutmeg, pepper, and sea salt, and stir until evenly combined. Serve with parmesean and shaved parmesean and a leaf of arugula for garnish. Voila!
I think next time I make this I might add some white wine and lemon to cut the cream a little bit.. and make it more of a lemony pesto dish when I’m not in the mood for a creamier sauce. We’ll see!