Sage, rosemary and basil are the leading Tuscan herbs and appear frequently in [Bugialli]'s book. But one recipe is notable for its lack of basil. It's winter pesto sauce, a nut concoction from the mountainous northern area, Garfagnana. When summer basil dies away, people there blend a pasta sauce from garlic, pine nuts, walnuts, almonds, cheese and olive oil. Any basil leaves still clinging to the plant are employed as garnish.
When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which Fresh Pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain Fresh Pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings.
Add chicken broth, little at time, turning chicken 2 or 3 times and adding more broth as needed. When chicken is almost cooked, about 25 minutes from start of adding broth, add pomegranate seeds. Mix well, cover and cook 5 minutes longer, stirring occasionally to make sure seeds don't stick to bottom. Adjust salt and pepper to taste if needed. Just before serving, sprinkle large dash ginger over chicken and pomegranates, mix well and transfer to large serving platter. Makes 4 servings.