Saturday

Farfalle with almond tarragon pesto (recipe in the comments)
Radish and endive salad with homemade light blue dressing

Hot tea
______________________________________________________________
Ok, so if you read Ten Dinners? with any regularity you know that m and I have a "thing" for pesto. We have three pesto recipes we love and make regularly (i.e. more than once a year):

The best basil pesto out there
Spinach and arugula pesto
Green pea pesto

We eat our regular basil pesto almost once a week during the summer to keep the basil crop under control. This is atypical eating for us, so we must love it. I think it also speaks volumes that I cut out/save/notice any new pesto I come across. This one was special because we both LOVE tarragon and grow it each summer, but have VERY few recipes that use it. We end up mincing it onto veggies, but that's about it. When I found a recipe that uses 1 1/2 cups of the herb that as also a pesto, I was sold. We tried it early in the season, now that Wegman's is selling locally grown hot house herbs just to see if we have a new summer favorite. And we do - though the light flavors here seem especially perfect for early spring. We may have to make use of the hot house tarragon each year!

Prep Notes
Difficulty: Super easy
Chopping: Endive, radishes
Time: 20 minutes
Make ahead: You can make the pesto a long time in advance, remix and add to freshly cooked pasta.

Reaction
J: "We have four! Count them - FOUR - pestos!"
M: "The perfect spring pesto!"