Walnuts. If you know what you are looking for you can forage for them now and get a feed for free. Otherwise, they are in season and at the lowest shop price they will be over the year. And making great use of this seasonal feast is a delicious pasta dish that does not involve tomatoes!
This is so easy it almost doesn't count as cooking.
pasta for 4, something like spinach and ricotta ravioli is ideal
200g shelled walnuts
3 tablespoons olive oil
2 slices bread, no crust, soaked in milk
2/3 cup grated parmesan cheese
1 tablespoon butter
1 cup of the water used to cook the pasta (or other very hot water)
salt to taste ( this may be up to 1/2 teaspoon)
1 tablespoon fresh thyme
Cook the pasta.
Put the walnuts, olive oil, milk-soaked bread, parmesan and butter in a blender and whizz until smooth.
Taste and adjust for salt and mix thoroughly.
Pour onto cooked pasta and top with the fresh thyme.
This recipe first appeared over at www.wherefishsing.com/cookbook