A FIRST TIME FOR EVERYTHING

Img_2024

Homemade linguine with basil pesto, trumpet mushrooms, pecorino romano, and pine nuts

I had never heard of pesto until I got to college. During my freshman year I had a crummy work-study job ladling food at the cafeteria. On my first day I was assigned to the pasta and pizza line. The pasta section had one big tub with the requisite overcooked, mushy noodles adjacent to smaller tubs with marinara, alfredo, and a big green oil slick with the then unknown to me sauce. There was some leafy matter at the bottom, but the top two thirds was just olive oil and you had to stir it up really well so as not to flood the serving plates with grease. During my break, I decided to try some of the stuff and was instantly hooked. I loved how concentrated all the salty, garlicky, and fatty flavors were, like a flavor bomb in my mouth.

Nowadays I make my own pesto, though it’s not quite as oily. It’s an easy way to get rid of extra herbs and greens. Although it seemed so foreign to me as a student, pesto has become that easy, go-to to recipe for when I’m not feeling terribly creative. By hand or by food processor, it’s an instant reminder of that first time. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s