Throughout the summer and fall months, everyone has continually asked me what I’m training for. My response was simple:
And with everything that happened in the six weeks leading up to said occasion, I cannot fathom what my race nerves would be like this week gearing up for the big five borough dance on Sunday.
And even though the Bakers aren’t running, we will most certainly be carb loading for game day.
Cheering slash passing off adult beverages to some thirsty runners is hard work, people! Sheesh.
Good luck, runners. We’ll see you in our great city’s backyard.
Just look for the foam finger.
Pasta with Shrimp & Basil Pesto.
1 bunch basil leaves
⅓ cup roasted almonds
2 cloves garlic
1 tsp. lemon zest
½ to 1 cup extra virgin olive oil
black pepper, freshly ground
½ pound fusili pasta
½ pound medium shrimp, peeled and deveined
Parmigiano-Reggiano, grated, for serving
1. Make pesto: combine basil, almonds, garlic, and zest in food processor; while pulsing, stream in olive oil until well combined and pesto reaches thick consistency; season to taste; reserve.
2. Heat 2 Tbsps. olive oil in large nonstick saute pan to medium-high heat; add shrimp; season with salt and pepper; saute 2-3 minutes or until cooked through; remove from heat; reserve.
3. Cook pasta to al dente; transfer to serving bowl; toss with pesto and shrimp; serve immediately with grated Parmigiano.