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...

"All gardeners need to know when to accept something wonderful and unexpected, taking no credit except for letting it be." ~ Allen Lacy Hardy Hibiscus ( Rose Mallow ) "Put a grain of boldness into everything you do." ~ Baltasar Gracian FROZEN WHITE CHOCOLATE PIE with RASPBERRIES Almond crust: 9 oz. (1 1 /4 cup) blanched toasted almonds 3 Tbsp. unsalted butter 2 Tbsp. light corn syrup Grease 9-inch glass pie plate. Chop almonds into 2-3 pieces each. Transfer to bowl with butter and corn syrup. Stir and spoon into prepared plate. Press onto bottom and up sides. Freeze. Filling: 10 oz. coarsely chopped white chocolate 3 Tbsp. unsalted butter 1/3 cup evaporated milk 3 Tbsp. creme de cacao 1 1/2 tsp. vanilla 1/4 tsp. almond extract 1 3/4 cups whipping cream 2 room temperature egg whites 2 Tbsp. sugar 1 1/4 cups raspberries (or favorite seasonal berries) Melt chocolate and butter with milk in double boiler over simmering water. Stir until smooth. Remove and set in bow...