Not To Mention The Tortellini

As if the asparagus lovingly bathed in balsamic reduction and the dino-sized steaks weren't enough, Jeff also made tortellini with his own brand of pesto sauce, adapted from Marcella Hazan's recipe. That's it, in the big bowl Irene is tipping toward the camera.

It would have made a wonderful meal all on its own with perhaps a salad and crusty bread but I'm convinced that this was part of his ploy to assure that he wouldn't be eating any telephone books that weekend.

Intentional or not, it worked.

The tortellini may actually have been my favorite part of the meal. I do love nice, thick, medium rare grilled steaks and asparagus is as close to vegetable heaven as its possible to get, but OMG those tortellini! Be sure to make some for yourself before the basil is gone for the year.

Jeff's Pesto Sauce, adapted from Marcella Hazan

2 cups tightly packed basil leaves

3 Tablespoons almonds (Jeff likes almonds because they are less expensive, for their unique flavor and for the health benefits)

1/2 cup olive oil

3 garlic cloves

1/2 cup finely grated Parmigiano Reggiano cheese

Salt to taste

2 Tablespoons of pasta water

In a food processor, pulse/chop all ingredients until relatively smooth, adding the olive oil as you chop. Fold in cheese by hand to retain its chunky texture. Once the pasta is cooked, add 2 Tablespoons of the pasta water to the mixture, folding it with a rubber spatula.

Toss with the pasta of your choice. Ours were cheese tortellini.