So, so glad to have found the Hudson Valley duck farm!  Cooking with familiar, quality products makes for an enthusiastic, creative and happy time in the kitchen :)

What I really wanted for this pasta dish was fresh pappardelle, but the Wegman’s in Scranton only had fresh fettuccine and linguine.  Heck, I’ve got a Kitchenaid and just might have to use it to make fresh pappardelle but that seems a bit extreme :D

I’ve made roquette (arugula) pesto many times but it seems I always forget how good it is. The roquette I find here in Pennsylvania seems to be a “drier” less tender variety but it works just fine.  In fact, I liked this batch better than the last one.  I spread some on bread to test and my husband, always willing to assist and always it seems in the kitchen, helped with that.

The duck breasts were meaty with a fine layer of fat that cooked up perfectly.  Duck sandwiches tomorrow, on Italian bread with garlic mayonnaise.

Roquette and Walnut Pesto Fettuccine

2 cups roquette

1/3 cup walnuts

1/4 cup basil

2 tbsp pine nuts

2 tsp parmesan, grated

2 large garlic cloves, chopped

1/2 cup olive oil

Salt and pepper

1lb fresh fettuccine, cooked according to package (about 3 minutes)

Chop the roquette, walnuts, basil, pine nuts, parmesan and garlic in a food processor.  With the motor running, pour in the oil in a thin stream until the mixture is smooth and incorporated.  Season with salt and pepper, then toss with the hot pasta.

 

 

 

 

 

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