Making this is hardly effortful; the potatoes cook in the pasta water – requiring a little extra time, nothing more – and the pinenutless pesto is whizzed up easily by the processor. For US cup measures, use the toggle at the top of the ingredients list.
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This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I’d eaten so much before even getting the ice creams out of the freezer. I made a jar of this for a friend to take home for her supper recently. As soon as she’d had it she sent a text saying, “Bottle that sauce, make millions”. Well, maybe, but until then, here’s the recipe. For US cup measures, use the toggle at the top of the ingredients list.
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Don’t worry if the word mizuna means nothing to you. It’s a tenderly peppery Japanese salad leaf, which some greengrocers, and even supermarkets, stock these days, but you can easily use rocket instead. This makes a wonderful starter to a full-blown summer dinner party, but I love it, with nothing before or after, except perhaps a bit of fruit, when I’ve got a couple of friends coming over for lunch. For US cup measures, use the toggle at the top of the ingredients list.
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My children wouldn’t care if all I ever gave them was pasta with some bottled sauce poured over, and I don’t deny that’s sometimes indeed what they are given; but to please myself, and them, this is what I make when I get it together a little.