Today, near Volpedo, the inauguration of the open market of the Coldiretti has developed, where individual farmers offered the best of the harvest of their fields. Among the many proposals, we were especially attracted by the small delicious, red plums. After tasting it, we decided immediately to their best use. A good plate of pasta is always nice. The fresh egg pasta is usually combined with classic sauces, but today, thanks to the plums, we dared a bit, adding their sweetness to the savory of pesto.


Spaghetti alla chitarra with pesto and red plums
(serves 4)

11.2 ounces (320 gr.) spaghetti alla chitarra (Flat egg pasta)
4 red plums (about 1.4 ounces (40 gr.) each)
1 shallot
1 weak ounce (25 gr.) pine nuts
1 weak ounce (25 gr.) fresh basil leaves
20 twigs fresh marjoram
2.8 tablespoons (40 gr.) grated Parmesan cheese
2 tablespoons dry wine
olive oil
coarse salt

Wash and dry the fresh aromatic herbs leaves. With a sharp knife chop the pine nuts together with the erbs; collect all in a large bowl, add the cheese and mix. Pour gradually the necessary oil till the mixture is well blended. Remove the kernels from the plums and cut them into thin wedges. Fill a large pot with water, bring to a boil, then add coarse salt and cook pasta. In the meantime, chop very finely the shallot, frying it with wine in a no frying pan, add plums, season with salt and pepper and cook over high heat about less than 2 minutes. Drain the spaghetti “al dente”, pour it in the pan with plums and mix everything well for about 1 minute. Serve immediately.

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