THE VILLAGE VOICE

"But thy eternal summer shall not fade." ~ William Shakespeare ANNABELLE HYDRANGEA PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS ~ Before the frost hits, harvest basil for this deliciously sweet meld of flavors ___________ PESTO: 1 cup packed fresh basil leaves 1/3 cup roasted pistachios 1/3 cup grated Asiago or Parmesan cheese 2 Tbsp. chopped green onions 2 Tbsp. chopped red onion 2 cloves chopped garlic 1/8 tsp. freshly ground pepper pinch coarse salt 1/3 cup extra-virgin olive oil 1 lb. linguine 1 cup grated Asiago or Parmesan cheese chopped green onion for garnish pistachios for garnish Combine basil, pistachios, Asiago cheese, green and red onions, garlic, salt and pepper in food processor. Process until finely chopped. Add oil and incorporate into pesto until smooth. Adjust seasoning. Cook pasta into boiling salted water until tender but firm. Scoop out 1 cup pasta water and reserve if needed. Drain pasta and stir in pesto and Asiag...

"A garden really lives only insofar as it is an expression of faith, the embodiment of a hope and a song of praise." ~ Russell Page ~ Welcome visitors while away _________________ SHRIMP & AVOCADO SALAD ~ Summer delight ... buttery avocados balanced with the sharpness of endive (adapted from Gourmet (June 2002) ________ 1 lb. peeled and deveined large shrimp 2 tsp. salt 3 or more Tbsp. fresh lemon juice zest of 1 lemon 1 Tbsp. chopped fresh tarragon 1 Tbsp. Dijon mustard 1/4 tsp. freshly ground black pepper 3 Tbsp. extra-virgin olive oil 2 firm-ripe Hass avocados 1 lb. Belgian endive (4 heads), cut crosswise into 1-inch pieces Bring 2 quarts water, 1 Tbsp. lemon juice and 2 tsp. salt to boil. Poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with slotted spoon to a bowl of ice & cold water to stop cooking. Let shrimp chill for 2 minutes. Drain and pat dry. Whisk together tarragon, mustard, pepper and remaining 2 Tbsp....