Bell at Podernuovo calling to lunch

Alvina's bell at Podernuovo is calling me to lunch.
We worked in the fields with Umberto, doing what needed to be done  - digging out stones, picking grapes, making wine  etc.  I cut the lavendar and rosemary back before winter - I had helped to plant it a few years ago but since everything grows so quickly it needed cutting back.  

Alvina's bell is a suspended bronze bell which she rings when lunch is ready. She has tended the vegetable garden, harvested its bounty, applied her endless creativity, and the call of the bell means that a delightful lunch awaits.  We eat, exchange experiences of the morning, make plans for the evening meal (everything revolves around food of course) then retire to our villa for siesta - maybe to doze or perhaps to read the current novel which was being circulated. 

Walnut Pesto evolved from the need to find ways to use the walnuts which drop from the old walnut trees on the property.  You have to learn the best way to pick up these walnuts.  G thought he was the best since his bucket seemed to be fuller than mine, but this was because he had failed to pass on the special local hints.
Clara

Alvina's Walnut Pesto Pasta (to be served with yesterday's Fennel and Orange Salad) 
Serves 4
400g (13oz) cappellini or angel hair pasta  - sea salt and black pepper to taste
 Pasta comes in different shapes and sizes like angel hair or capellini, fettuccini, fusilli, linguini, macaroni, spaghetti, etc. Capellini or angel hair pasta are long strands of pasta that are commonly used with light sauces.


Large bunch fresh basil leaves
2 cloves garlic
1 large handful chopped walnuts
extra virgin olive oil
1/2 cup grated parmesan cheese
Place pasta into boiling water with salt and cook for around 15 mins or until el dente which means firm to bite.
Shred basil leaves and place in a blender with crushed garlic, walnuts and about 2 tblsp olive oil.  Puree until smooth  and then add the parmesan cheese and a little more oil. 

Pour over the drained pasta and garnish with fresh basil.  Add a few more  chopped walnuts and parmesan to taste.

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