Then we went to see Clerks II. I had been on the fence as to whether I wanted to see it. I have adored all Kevin Smith's movies, but I was afraid it was going to be just a rehash of the first movie with a bunch of inside jokes and vulgarity and I'd be bored. I used to love the first one, but now it seems every time I try to watch it I just get bored and change the channel. It has become un-funny to me.
This one was not like that. It was really very funny, and although it may cross the line in some parts, Kevin Smith always crosses lines. The only problem I had with it was the guy sitting behind me -- I think he had the worst laugh I've ever ever heard. Ever. It was loud and annoying and I couldn't hear some parts because of his donkey bray. He should have been in the movie ... you know the part.
But overall, very good -- Two thumbs up. I'm sure I'll get it when it comes out.
Three Vegetable Penne with Tarragon-Basil Pesto
1 pound penne rigate (with lines) pasta
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.