threerhubarbblog:

Mint Pea Sesame “Pesto” with Noodles and Yellow Beans

My favourite task of all, when I wwoof’ed on an organic farm in India one summer, was to weed the mint bed.  I would climb down from the treehouse (we slept elevated to evade termites and so that air could ventilate below in that hot humid climate) in the pre-dawn and wade barefoot through grasses that were still wet with dew.  For an hour I knelt in a sea of mint, gently brushing aside young tendrils to reach unruly weeds, while the sun came over the horizon and bathed the world in golden light.  The haunting peace of those mornings return to me whenever I catch the scent of mint.

Mint and peas make a verdant spring flavour, but I’m sad to see autumn oncoming and wanted to give fresh mint one last hurrah before hanging great bunches of them up to dry.  I’ve had this dish all summer, first with tender sugar snap peas in June, then plucking the middles out snow peas in July, and now, with tiny frozen peas.  The delightful combination of mint, pea, ginger, and rice vinegar is inspired by Sarah Britton’s daikon sushi on design*sponge.  I wanted to make pesto one day but was out of nuts, so I subbed in roasted sesame seeds, which are also far cheaper and still taste really nutty ground up.  I made this with homemade noodles and long yellow wax beans that complement the shape of the noodles, but it’s also great with sauteed mixed vegetables.

Mint Pea Sesame “Pesto” with Noodles and Yellow Beans

for the pesto
1/2 cup mint leaves
2 cups shelled peas
1 medium ginger
1/2 cup sesame sesame seeds
2 tbsps sesame oil, although olive oil is fine too
1 tbsp rice vinegar
1 clove garlic, crushed
1 tsp salt

for the noodles
4 packets noodles, store bought (select a wider noodle) or homemade
1 cup yellow beans or other vegetables (suggestions: cucumbers, radish, banana peppers, sliced thinly lengthwise — use a mandoline)

Juice the ginger by grating the ginger through the largest holes of your grater, then squeezing the grated ginger over a bowl.  You should have about 1/4 cup to 1/3 cup of ginger juice.  Add rice vinegar to the ginger juice.  Save the ginger pulp.

Roast the sesame seeds in a pan until golden brown and nutty-smelling.  Transfer to a mortar and pestle or spice grinder, add sesame oil, and grind.  We’re basically making tahini, albeit with sesame oil and we’re going for a thicker paste.  It will smell utterly delightful.

At this point you can opt to put all the remaining ingredients in a blender, add the liquids and sesame paste slowly, and call it a day.  I like the mortar and pestle, though, so let’s carry on.

Grind the garlic, salt, and ginger pulp into the sesame paste.  Add the mint and continue grinding.  You should have a thick green paste.  Add the peas, mashing them into the mixture.  Add the ginger juice a little at a time while you mash, until the pesto forms.

Cook the noodles in boiling water for 5 minutes with a pinch of salt.

Sautée or boil the beans with a pinch of salt and garlic.

Toss noodles and vegetables in a large bowl with pesto to serve.

Serves 4.

(via until-it-sweeps)

elliosis:

@mintoninsanity brought me a hairbrush! Swiss made, for excellence. #alestorm #switzerland  (at Konzertfabrik Z7 - Pratteln)

elliosis:

@mintoninsanity brought me a hairbrush! Swiss made, for excellence. #alestorm #switzerland (at Konzertfabrik Z7 - Pratteln)

number-nothing:

I forgot to upload this but here’s my Wintersun patch I made C:
I’m so proud because it turned out better than expected. I will never ever ever ever try to paint a galaxy ever again though.


thats amazing

number-nothing:

I forgot to upload this but here’s my Wintersun patch I made C:

I’m so proud because it turned out better than expected. I will never ever ever ever try to paint a galaxy ever again though.

thats amazing

(via swegadeth)