It’s already Monday! Why do weekends go by so fast? I wish they were made of 7 days so that I wouldn’t have to see Sunday as “oh…tomorrow I go back to work”.
There’s no way for me to get use to it.
Every Sunday I end up thinking the same way and it’s not that I don’t like my job, I actually enjoy it but there are far too many things I enjoy more and I never seem to have enough time to make them happen. I’m sure I’m not alone in this, right?!
This past weekend, I enjoyed reading Doris Lessing “The Summer before the Dark”. I aimlessly wandered the streets of the eternal city just to breathe some history. I stopped by Sant’Eustachio for some coffee (I haven’t been there in ages). I celebrated my son’s birthday. I watched a good movie. I took a long bath (the type with the bubbles, the candles and “the Summer before the Dark”). I slept a long sleep. I went to the farmer’s market and had a chat with the man who sells honey (he explained to me the difference between crystallized and non-crystallized honey…I have a recipe in mind). I managed to check out a spot that teaches pottery (which I am dying to start). I ironed 20 of my husband’s shirts (I also told him that he needs to start taking them to the dry-cleaners). I did some research on a trip I want to take (soon). I studied something new on photoshop, I also patted my back that I actually understood.
…and I made this:
Pappardelle with Butternut Squash, Kale and Parsley Hazelnut Pesto.
There’s always time for a good meal (even when weekends are too short).
Pappardelle with Kale, Butternut Squash, Provolone Piccante
and Parsley-Hazelnut Pesto
FRESH EGG PASTA DOUGH - serves 4
4 fresh farm eggs
300g soft wheat flour
100g durum wheat flour
Place the flour on a board, make a well and crack the eggs into the center. Mix the eggs with your fingertips and gradually incorporate the flour until everything is combined. As everything slowly comes together, start kneading the dough until nice and smooth. Sprinkle more flour if necessary.
Place the dough in a bowl and cover with a plastic wrap. Let it rest for 30 minutes. The resting time is important because it will make the dough elastic and easy to roll out.
Roll out the dough to form a big circle. You will need a long rolling pin. If you don't have one, you can divide the dough in 2 pieces, to make 2 circles.
Once you are done rolling out the dough, let it dry flat for about 30/40 minutes. Dust the pasta with some durum wheat flour and loosely roll it into a cylinder. With a sharp knife cut the pasta in slices 1.5 cm wide.
100g hazelnuts, toasted
40g fresh parsley
half garlic clove
extra-virgin olive oil
Pulse hazelnuts, parsley, garlic and salt in a food processor until roughly ground. While the machine is running, add the oil until the paste forms.
SAUCE (and assembling)
1 small butternut squash
kale (center stalk removed)
extra virgin olive oil
dry (or fresh) mint leaves
Halve, the butternut squash, seeded and cut in thin slices (about a half cm wide). Place the slices on a large baking sheet lined with parchment paper. Drizzle olive oil over the slices, season with salt and mint leaves. Roast in a preheated 200°C oven for approx. 20 minutes or until the edges start to caramelize.
Place a pot of water on the stove. When the water comes to a boil, add the kale leaves and let them cook for about 10 minutes. After 10 minutes, leave the kale leaves in the water, add some salt and the pasta. As soon as the pasta starts to float, drain all together.
Place the pasta and kale on a serving plate. Add the roasted butternut squash, dress with the parsley-nut pesto and top with provolone piccante.
Oh boy, you're going to love this!