Chard, raisin, pecan pesto & black pepper pasta

Chard, pecan, golden raisin pesto

I had a little tantrum yesterday. It was not my proudest moment. It was about ice cream – I was like the kid that drops the ice cream cone, except that instead of tears there was lots of swearing and self-pity. Why did this happen? Let’s take it back. As they say in the TV shows, 18 hours earlier…

The night before I’d mixed some yeast and sugar and a little bit of flour – I’d made a starter. Then I’d gone to bed and thought about all of the interesting things I could make to go with my bread. The next morning I’d added all the other ingredients for the bread, and I had, almost simultaneously, made a brown butter caramel custard to turn into ice cream later in the day. For some reason, I cooked the heck out of everything in the house yesterday! I wanted to make everything from scratch. Bread, pasta, sauce, ice cream. Why? I don’t know! I was seized by some dormant Little House on the Prairie-longing, perhaps. But it all seemed so easy and pleasant. Everything was just a little bit of effort now, a little bit more later. I had fun kneading the dough, I didn’t panic whilst making the custard. I felt positively light-hearted!

Then things started to go wrong, as they usually do. But I couldn’t take it in stride, for some reason. The bread had a really nice crust, but the inside didn’t have the big holes I was hoping for. I really want to make bread with big holes. The pasta was fine, I think, but Isaac wouldn’t even try it. He always eats pasta, and he would not take one bite. Not one! Malcolm ate his pasta like a dog, which is probably normal behavior for a nine-year-old boy, but it did me in. He relented and ate with a knife and fork, but I’d gone to the dark side, by then. And then the mother-flipping ice cream wouldn’t freeze. I have a child’s toy of an ice cream maker from the 80s. It’s not ideal, but it does the job, usually. Not last night. Sigh.

I sat in the backyard enjoying the silence and the greenness and the smell of our lilacs and roses, and the sight of tiny little fireflies. (Why have I never noticed them before? Are they just young fireflies? They’re lovely!) The boys came out and asked for dessert. Goddamn dessert. Then came the cursing, the regret over wasted ingredients, the desire for one peaceful meal, the wistfulness for the ice cream that might have been. I threw squares of bittersweet chocolate at them, which they absconded with happily. Hopefully they’ll remember that, rather than be scarred for life by their mother’s moodiness.

This pesto is really tasty, though, I think! One of my all time favorite combinations is greens, raisins and nuts. (I’ve said it many times, I know!) I’ve baked it into savory pies plenty of times, and it was time to try something different. I thought to myself, why not put it all together? I love pesto, and I like to experiment with different kinds. So that’s what I did. You’ve got chard, pecans, almonds (because I didn’t have many pecans left), golden raisins, roasted garlic, rosemary and smoked paprika. Savory, sweet, and a little smoky.

Here’s Tom Waits with All the World is Green. I love this song, I’ve listened to it so much lately. And all the world is green, right now! And this pesto is a lovely, mossy sort of green.

2-3 cups chard (about 1/2 a medium-sized bunch) It will cook down to about 1/2 cup
1/2 cup pecans – toasted
1/4 cup golden raisins, soaked in warm water
1 clove garlic – roasted or toasted in the toaster oven. (remember to pierce the skin first, so it doesn’t explode!)
1/2 cup grated parmesan or mozzarella
2 t rosemary
1/2 t smoked paprika
1/4 cup (+/-) olive oil
1 t balsamic vinegar
salt & ground black pepper

Cook the chard in boiling salted water for about ten minutes, till it’s wilted and bright. Run it under cold water, squeeze it dry and chop it up.

Combine the nuts and garlic in a blender. Process till crumbly. Drain the raisins, and process again. Add everything else and process till smooth. I added a few tablespoons of water, as well, to ease this process.

THE PASTA

I made the pasta like this, but I added plenty of freshly ground black pepper to the flour mixture before I mixed everything else in.

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2 thoughts on “Chard, raisin, pecan pesto & black pepper pasta

  1. Pingback: Roasted veg with pesto and fried bread | Out of the Ordinary

  2. Pingback: Broccoli rabe with ginger, apricots & cashews | Out of the Ordinary

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