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.
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
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.