My Mother’s Pesto Sauce, Amended

Serves 4-6

Wine Suggestion: Chardonnay

1 lb. linguine
2 c. fresh basil leaves, moderately packed
1/2 c. extra-virgin olive oil
1 clove garlic, peeled and crushed with the blade of a heavy knife
1/2 tsp. salt
3 Tbsp. softened, unsalted butter
3 oz. cream cheese
½ cup Parmigiano-Reggiano

1. Put the basil, oil, garlic and salt in a food processor or blender. Mix at high speed until evenly blended.
2. Transfer the mixture to a bowl, and using a fork, beat in the butter, cream cheese and Parmesan cheese.
3. Bring a large pot of water to a boil. Salt. Blend in 3 tablespoons of the hot water from the pasta pot to lighten the pesto sauce. Cook the linguine in ample amounts of salted water to al dente.
4. Drain the pasta and transfer to a large bowl. Stir in the pesto sauce.
5. Serve in individual bowls and pass the Parmigiano.

Biscuit Tortoni

Serves 6

Lazzaroni di Saronno cookies are imported from Italy. They come individually packed in various tissue colors in an attractive red tin. The cookies have a long shelf life.

1 c. crushed Amaretti cookies
¼ c. sugar
pinch salt
¾ c. whole milk
8 oz. heavy cream
½ tsp. vanilla extract
¼ tsp. almond extract

1. Using a rolling pin, pulverize the Amaretti cookies on a piece of wax paper. Reserve ¼ cup.
2. Transfer ¾ cup cookie crumbs to a medium bowl.
3. Stir in the sugar and salt.
4. Stir in the milk.
5. Allow the mixture to stand for 15 minutes.
6. Whip the cream and add the extracts.
7. Carefully fold the flavored cream into the cookie crumb mixture.
8. Spoon into ramekins or soufflé dishes.
9. Sprinkle the tops with the reserved crumbs.
10. Cover with plastic wrap or foil and freeze until firm.
11. When ready to serve, remove from the freezer 15 minutes before serving