During my days I went back to work, part time, my husband and I would always make sure I worked when he was home to mind the children and visa versa (obvi). I would prepare dinner for the family before I left for my afternoon job, since Luch worked evenings and would leave once I got home. Sounds like we never saw each other, we did and this really worked for us because we never depended on anyone to take care of our babies except ourselves. My father in law (God rest his sole) had a perfect saying – “Hai fatto i bambini in modo da prendersi cura dei bambini” “You made the children so you take care of the children” – and that we did -
One evening I decided to make an Italian specialty - So here goes – I left for work after pasta done and Luch serves to him, my mom and the children. All of the sudden, he starts turning red and his heart begins racing. He goes to sofa to lay down and my little Amanda calls an ambulance (she’s so brilliant)– my little Anthony goes outside to play basketball (while waiting for the ambulance (so he says)(such a little athelete) – and my Amanda calls me at work (Bell days) – Ambulance arrives and the EMS is Italian – as soon as he comes into our home he says so did you have pasta pesto? My Luch says yes, and the EMS says did you add pine nuts, of course Luch doesn’t know, he doesn’t cook (hello) so ambulance EMS says that’s the most common allergic nut reaction. They take Luch to hospital, I am already on my way, from when my Amanda called and he has been hooked up to a benedryl drip. Who knew his mom used walnuts because pine nuts were too expensive. (sure - let me kill they guy) LOL.
PASTA PESTO
Large bunch of fresh Basil
½ cup of pine nuts (only if your hubby isn't going to be sleeping with the fishes if he eats them)
1 cup of romano/parmesan combo cheese
½ cup olive oil
3 cloves of garlic
½ cup of pine nuts (only if your hubby isn't going to be sleeping with the fishes if he eats them)
1 cup of romano/parmesan combo cheese
½ cup olive oil
3 cloves of garlic
No salt required because cheese is salty however your choice
Pepper fresh ground
Blend together all of these ingredients until smooth paste. Ready to add to your favorite pasta
Cook any kind of pasta al dente and mix as much of the pesto you want (it really is up to your tastebuds)
You may love a little or love a lot.
To store if you have any pesto left, put into a sterile jar, cover top of paste with olive oil so doesn’t discolour and put into fridge / or you can freeze in smaller portions, which ever suits your fancy.
We serve always with hot peppers and ensalada – garlic bread works too
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