Friday. Ever since I started keeping the Sabbath over 29 years ago, Fridays have become interesting.
My body automatically slows down by evening time. It feels restful.
I like to make my favorite food for Friday dinners. One of them is this basil pasta.
I start by using a Christmas present — a blue pot given me as a gift by my son from Williams Sonoma.
(But you can get them other places too.) It’s called Le Creuset. A must have in every kitchen.
I keep it on the stovetop all the time as it’s used quite often.
Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
I found this recipe at allrecipes.com and it has never failed me.
8 ounces uncooked linguine (but I’ve used 12 oz with a pinch more butter)
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, minced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
Cook pasta according to package directions.
While pasta is cooking, in a medium sized bowl, combine all the other ingredients except the butter.
Drain pasta and toss with butter.
Add basil/tomato mixture.
Toss to coat.