This is a guest post by trained astrologer and at home chef Joan Porte. She is the author of Signs of the Tines: The Ultimate Astrological Cookbook. Joan says “Each person is born with a map – a soul map – that is his or her astrological chart. It is a map through the maze of life that shows the karma we need to balance our soul’s desire for a life that leads to enhanced soul growth. I simply read themap – illustrating where you have been and where you are going to make your journey through life less bumpy.”
This is a lovely, light and easy to make dish on a hot summer day. The mint is cooling and in my book I recommend it for people with a lot of Aries in their charts. People with Aries on the cusp of the 6th house (the house of health) and strong Aries Ascendants and Suns or a strong Mars influence in their charts can run high fevers. (They are also prone to smacking the heck out of their heads because they charge off without looking, but food can’t help that too much.) I can’t do much for the head but I can help soothe the fevers. Mint is a very cooling food that is easy to grow. Actually, it is too easy. Don’t ever plant mint in anything but a container because if it gets in the ground it will take over everything else like the monster that ate Cleveland.
- 1 cup Mint Pesto (If you want to make it yourself, see below)
- 1 tablespoon butter
- 1 small white onion, diced
- 2 cups peas, canned or frozen
- 1 pound pastina (or other small pasta)
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup fresh Parmigiano-Reggiano
- Make (see below) or defrost the mint pesto.
- In a small saucepan heat the butter over low heat, add the onions and sauté about 5–6 minutes until they begin to look translucent. Add the peas and stir well until peas are warmed thoroughly.
- Cook the pastina in a large soup pot of boiling salted water (about 3
- quarts) for about 6 minutes. I don’t like to squish my pasta – think al dente. Drain the pasta in a colander over the sink and place it into a large serving bowl.
- Immediately stir in the pesto and peas. Season with the pepper and then taste for salt and adjust if you have to.
- Shave some fresh Parmigiano-Reggiano cheese over the top before serving.
- Yes, you can cheat and shake some of the canned stuff over it but it won’t taste nearly as good, I promise.
For Mint Pesto
This is a basic recipe for all pestos. You can substitute the mint for basil
or other herbs. Spinach, parsley and kale also make great pestos.
- 1 cup fresh mint leaves
- 2 tablespoons pine nuts*
- 2 tablespoons Parmigiano-Reggiano or Romano cheese,
- freshly grated
- 1 cup extra-virgin olive oil
Method: (Makes about ½ cup)
- Place everything but the olive oil in the food processor. As you start the processor slowly pour in the olive oil.
- Keep processing until the mixture is very fine.
- You can pour the pesto in plastic containers and freeze.
Check out more of Joan’s recipes and musings on her website.