I did a post about simple food last week.
This is a delicious example of simple.
I ran out of creative ideas for summer squash….. I had a bit of pesto rosso left in the fridge.
There you have it.
For those who don’t know, pesto rosso, or red pesto, has tomato added.
Zucchini Fettuccini with Pesto Rosso
Preparation and cooking time: 10 minutes
- 1 zucchini or summer squash, about 8″ (20cm) long
- 2 tsp cooking olive oil
- 2 tbs pesto rosso or regular pesto
- 1 tbs good, salad olive oil
- Slice the zucchini with a vegetable parer / potato peeler into paper thin strips. Stop slicing when you get to the seeds – discard the center with the seeds.
- Heat the 2 tsp of olive oil in a large skillet over medium-high heat.
- Add the zucchini strips and quickly stir-fry just until they start to wilt, about 2 minutes. Remove from heat.
- In a medium bowl mix the pesto rosso and 1 tbs good olive oil.
- Add zucchini strips and toss to coat. Serve.
When we lived in Minnesota we loved going to art fairs and summer festivals.
The biggest one in our area was the Renaissance Festival.
It’s huge, and as authentice as modern builders can make it in the Midwest.
Yesterday we went to a local Medieval Fair.
It’s small and authentic….. Period.
A Medieval Fair in a real Medieval village – how cool is that?
This church was built in the 12 century.
And of course there were food and wine tents….
And the ‘not usual to Medieval Fair’ Memorial to Fallen War Victims in the background that is in every French village.
I didn’t realize it when we were there…..
But there were no hats passed or bowls sitting on the ground or any requests at all for money by any of the performers.
There was no admission fee.
It was all free.
Even the games the kids played….
I have no idea how any of these people get paid.
They surely deserve it – they were fantastic!