Dear Lachlan Mackinnon-Patterson,
I’ve heard you are a great chef, and that your restaurant, Frasca (1738 Pearl Street, Boulder), is awesome. But it is unlikely I will get to Boulder anytime soon --and even if I did, my budget at the moment doesn’t allow for a lot of fancy stuff.
That is why I was delighted to get my August edition of Food & Wine magazine in the mail and discover your recipe for Angel Hair Pasta with Red Pepper Pesto and Basil.
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SHOW ME HOW
I am going to make it for my neighbors at our block party this Saturday.
I really like the idea of adding red peppers to traditional pesto, but I think I am going to substitute plain old Romano cheese for the pecorino if that is okay with you. I like my neighbors and all, but pecorino is really expensive.
Anyway, I’ll get you know how it turns out.
Sincerely, Jonathan Shikes