Frances Mayes was catapulted to fame when her book, “Under the Tuscan Sun,” landed on bookstore shelves two decades ago. Now she has a new cookbook out — “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35) — that highlights some of Italy’s tastiest pasta dishes.
If you’re making a seafood dish, try this citrus pesto which marries well with simple seafood pastas such as crab, sauteed halibut, sole and shrimp, Frances Mayes writes in “Pasta Veloce.” The tangy citrus wakes up grilled chicken too.
“The recipe doubles easily but it’s assertive, so this small amount is usually sufficient,” she says. For a great dip, mix this pesto with half a cup of cream cheese, she says.
Sicilian Citrus Pesto
Makes about 1 cup, enough to dress 12 to 14 ounces of pasta
INGREDIENTS
2 cups lightly packed fresh basil leaves
2 cloves garlic, quartered
¼ teaspoon coarse salt
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
2 tablespoons sliced almonds
3 tablespoons extra-virgin olive oil
½ cup grated Parmigiano Reggiano or pecorino Toscana
DIRECTIONS
In a food processor, combine the basil, garlic, salt, orange juice, lemon juice, lime juice, and almonds. Pulse 4 or 5 times. Then, with the machine on, add the olive oil, then the cheese. Scrape down the inside of the processor with a spatula. Pulse about 10 times, until the pesto is coarsely chopped.
— From “Pasta Veloce” by Frances Mayes and Susan Wyler (Abrams, $35)
