Whenever I paint my nails, I realize the quote about ‘practice making perfect’ is a huge lie. My fingernails, cuticles, knuckles, and parts of my dining room table are all haphazardly speckled a nice shade of coral at the moment. Per usual, I didn’t allow for the 36 hour dry time so I smudged 4 of the 10 nails right off the bat by attempting to live life too quickly after painting them. One would think I would just bring out the nail polish remover at this point but…
practice makes perfect.
Slaps hand on forehead dramatically. Forehead is now painted a coral pink and 5 of 10 nails are smudged.
I’m 7% +/- 2% Irish depending on which relative you ask so I inherently feel the need to make something with a green hue this time of year. Certainly with the abundance of spring produce lining store shelves, it is not all that difficult. I’ll probably really live it up this year by pairing my hospital branded scrubs with a pair of green socks on March 17th. Go big or go home, right? I might even paint my nails, knuckles, cuticles, and dining room table a nice Irish green color.
Happy St. Patrick’s Day to everyone who is a little Irish, wanting to be Irish, 110% Irish, or just simply named Patrick. This day is for you.
1 head broccoli (approx 8oz)
1/2C packed fresh basil
3T olive oil
pinch of kosher salt
juice of 1 lemon
1 clove garlic, chopped
1/4-1/2C parmesan (grated)
6oz pasta (recommend: orecchiette)
Prep broccoli by separating florets and finely chopping them. Peel the stalk and chop finely. Remove any really tough parts.
In a large pot of boiling water, cook broccoli. Begin by adding stalk portions and cooking for about 2-3 minutes. Add florets and cook for another 3 minutes. Immediately remove from boiling water and transfer to a bowl of ice water to stop the cooking process. Remove from the ice water and allow to dry on paper towel.
Cook pasta according to directions on box. Drain once al dente but reserve one cup pasta water.
While the pasta is cooking, place broccoli (reserve a few florets) in a food processor with basil, oil, lemon juice, garlic, and a pinch of salt and pepper. Process until smooth. Add in parmesan. Pulse a few times to combine. Taste and adjust salt.
Toss pasta with a few tablespoons of the pesto. Add a few tablespoons of pasta cooking liquid to create the right consistency.
Garnish with florets and additional parmesan.
Store leftover pesto in air-tight container in the refrigerator.