I enjoy pasta with pesto; it is vibrant, earthy—honest. I put together a pesto of sorts: charred jalapeno, grilled ginger, and mint. No, it is not pesto, but it is simple. I tucked it away for a new foie gras dish and began to fail miserably in the kitchen. Water decided not to boil for me.
Well, I cleaned up my mess, several to be exact, and began to contemplate menus for upcoming guests. While talking to purveyors, I decided to give our dairy noodles another shot. I had the base ready and figured, what the heck. Well, it worked; a new cooking method and a different ratio of ingredients, and our noodles have bite, are easy to handle, and they taste good.
Here it is: fromage blanc noodles with mint-jalapeno pesto, pickled shiitake mushrooms, and ricotta salata.
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