Knit, Purl, Die

by Anne Canadeo

  Freshly grated Parmesan cheese

  Heat oven to 425 degrees.

  Cook pasta to package directions. Set aside when done.

  Wash asparagus and trim hard ends (about 2 to 3 inches from bottom).

  Set in one layer on a cookie sheet, drizzle one tablespoon oil, and shake pan to coat spears.

  Bake in preheated oven, 7 to 10 minutes, shaking pan to rotate spears.

  Spears should be soft and golden brown. Sprinkle with coarse salt and freshly ground pepper.

  Cool and cut into pieces.

  In a large heavy pan (large enough for the pasta), heat one tablespoon or so of oil. Drain artichoke hearts completely. Lay flat side down in heated oil. Cook until golden brown and turn once. Heat briefly and set aside.

  Add two tablespoons more of oil to pan and heat. Add chopped onion and diced garlic cloves.

  Cook onion until clear and soft. Add asparagus, toss lightly. Lower heat so vegetables don’t overcook.

  Add cooked pasta, in thirds. (You may not need all of it.) Add about one-quarter cup pesto sauce (or more to taste) and turn. Add artichokes on top (and any extras such as grilled shrimp or grilled chicken). Serve with freshly grated Parmesan cheese.

  Pesto Sauce

  There’s no right answer to pesto. Some people like more garlic, or less. More cheese, or pine nuts. Or walnuts, or no nuts at all. Feel free to adjust your ingredients accordingly.

  —S.C.

  1 large bunch of fresh basil, about 2 cups of leaves, loosely packed

  3 to 4 garlic cloves, coarsely chopped

  Olive oil

  4 tablespoons toasted pine nuts one-quarter cup freshly grated Parmesan cheese

  Remove basil leaves from stems. Wash leaves and dry thoroughly on paper towels or dish towels. (Make sure the leaves are dry or this recipe will not work out, believe me.)

  In a blender or food processor, mix leaves with chopped garlic and blend, drizzle in olive oil. Add nuts and cheese, mix again, and add a little more oil if necessary. Sauce should have a pasty consistency.

  Refrigerate to use within a week, or store in freezer.

  Table of Contents

  Cover Page

  Title Page

  Copyright Page

  Dedication

  Acknowledgments

  Chapte One

  Chapte Two

  Chapte Three

  Chapte Four

  Chapte Five

  Chapte Six

  Chapte Seven

  Chapte Eight

  Chapte Nine

  Chapte Ten

  Chapte Eleven

  Chapte Twelve

  Chapte Thirteen

  Chapte Fourteen

  Chapte Fifteen