Pesto

Fettuccine with pesto, escargot with parsley and butter, and salad. Wine: Donnachiara Fiano di Avellino 2018.

The fettuccine and pesto are both from scratch. I love fresh pasta, both for its texture, and because it is fun to make. I have a gorgeous new large marble mortar and pestle I got a couple months ago, and finally got around to inaugurating it since we got a bunch of basil in this week’s CSA box. The escargot was readymade frozen and merely ok. The wine is a variety I’ve never had before and was excellent.