Deconstructed Pesto

Morels are finally in season.  In years past, we trudged out to the Mansfield Mushroom Festival.  Once to find they had virtually no morels.  Not fun when it's a couple hours drive from Indy.  Then we discovered a place close to home called Locally Grown Gardens.  They're very reliable about having morels.  We were in business! 

Early this week we thought it was about time AND we were going to be home for dinner - one of four evenings in April that we were scheduled to be home alone together for dinner.  Connie called Locally Grown Gardens and they were out.  BIG pout on my part!  But, they said they'd have more later.  We were scheduled to head to Civic Theatre on Friday for Fiddler on the Roof.  Typically we'd eat at Divvy or Matt the Millers or someplace on the way.  But with morels in the picture we decided to stay home.  Now, the fact that we'd not been to the grocery for two weeks and there wasn't much fresh in the house didn't dissuade us.  Not at all.  I figured something would present itself.  After all, when I finally got home from my Greenwood office at 7:30 on Thursday Connie managed to make a fabulous cheese and pickle plate to go with a bit of shrimp cocktail. 

On the way home from the office I thought about the options.  Mom's noodles with parsley and cheese came to mind.  That'd go just fine with morels.  Then, when I got home and realized the basil from Bradley's herb crepes was still fine two weeks later (who'd have thought that!) I changed plans a bit and decided to make deconstructed pesto.  There wasn't enough basil for real pesto and I didn't want to deal with the blender and the mess.  So, into the simmering water went two servings of whole wheat thin spaghetti.  Then, in a small skillet I put a tablespoon each of olive oil and butter.  About a quarter of a cup of pine nuts and a tablespoon of chopped garlic followed. 

I let the pine nuts and garlic get nice and brown then tossed the cooked and drained spaghetti with them.  Dry.  I added a tablespoon of butter.  Better but I'd still have preferred regular spaghetti.  Into the mix went about half a cup of finely grated parmesan and an equal amount of chopped basil. 

I tossed the whole deal and served it then added more grated cheese at the table.

What did we think?  Morels are just so sublime!  It would be impossible to top them.  But, the deconstructed pesto was very good.  Something that I'll make again once we have our own fresh basil.  And, yes, that will be soon.