Today, in honor of the celebration of securing housing in SF and the first harvest, we gathered for a delightful dinner of Basil Pesto Pasta extraordinaire and fresh salad. A flavor of experimentation was certainly in the air. The options were numerous with two types of egg noodle pasta and 2 types of pesto to top. While the lemon pesto is still illusively delicious, the tried and true basil spaghetti is more than worthy of any refined pallet. The cabbage from my garden and classic stir-fry made perfect complements along with Greek salad.

Basil Spaghetti / Pesto Pasta

Serves 6

Ingredients:
36 Basil leaves
3 cloves garlic
5 Oz. walnuts (1/2 + cup)
1-1.25 cup Parmesan cheese
7 oz. olive oil (1 cup)
Salt and pepper (for those who insist)
3 small potatoes
6 Oz. green beans

Simply cook pasta, potato and green beans until tender, blend pesto and mix together.