This is about a vehicle that can support ripe tomato pulp and nectar to deliver its essence without the intrusion of skin or bread that's turned to mush.
What more is there to say? It's the straight-up classic, Genovese basil pesto that I make quite often. It freezes well. Use it in soups. Roast vegetables with it. Spread it on sandwiches, fish, meat. Of course, add it to pasta.
You'll spend roughly five minutes on the filling, five on making the dough and five on assembly... eat (some!) ice cream while you wait for this to bake.
It's rare that I'm not a little sick of a recipe by the time I'm sharing it, and this is one of those times. This is one of those dishes, and it has everything to do with these noodles.
Leeks, spinach and arugula are always around, and when you puree them, fold them into little doughy pockets and float them in a light broth, you can fake it (spring) until you (it) make it (actually shows up).
