'THY ETERNAL SUMMER SHALL NOT FADE' (MID-SEPTEMBER FAVORITES) ~ PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS

"But thy eternal summer shall not fade."

~ William Shakespeare

ANNABELLE HYDRANGEA

PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS

~ Before the frost hits, harvest basil for this deliciously sweet meld of flavors

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PESTO:

1 cup packed fresh basil leaves

1/3 cup roasted pistachios

1/3 cup grated Asiago or Parmesan cheese

2 Tbsp. chopped green onions

2 Tbsp. chopped red onion

2 cloves chopped garlic

1/8 tsp. freshly ground pepper

pinch coarse salt

1/3 cup extra-virgin olive oil

1 lb. linguine

1 cup grated Asiago or Parmesan cheese

chopped green onion for garnish

pistachios for garnish

• Combine basil, pistachios, Asiago cheese, green and red onions, garlic, salt and pepper in food processor. Process until finely chopped. Add oil and incorporate into pesto until smooth. Adjust seasoning.
• Cook pasta into boiling salted water until tender but firm. Scoop out 1 cup pasta water and reserve if needed. Drain pasta and stir in pesto and Asiago cheese. Toss and add pasta water if too thick. Top with grilled scallops and garnish with additional pistachios and chopped green onion. (4 servings)

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GRILLED LEMON SCALLOPS

24 large sea scallops

2 cloves minced garlic

2 Tbsp. extra-virgin olive oil

juice and zest of 1 lemon

freshly ground black pepper

• Combine scallops, garlic, olive oil, lemon juice, zest and cracked pepper. Marinate for 30 minutes.
• Heat grill. Remove scallops from marinade and grill on high for 2-3 minutes on each side.

Sedum, Henry Eilers Black Eyed Susan, Japanese Anenome, Echinacea, Hardy Hibiscus, Garden Phlox, Moonbeam Coreopsis