Tonight should have been a pizza night: My husband is out of town for the second night in a row, I have 3 small children that never seem to tire, today was the first day we had to all be out the door and 25 minutes south of home in the early (for us) morning...I am tired. But I couldn't bring myself to feed me or my kids a bit of dough with a bit of processed tomato and some poor quality cheese. The scene in the fridge wasn't promising. I had a bunch of singlet veggies and not much else. Upon realizing they would all go to waste since we are headed out of town for the weekend I brainstormed the following tasty dish which I will now add to my repertoire of speedy, good meals.
I had some arugula and decided a pesto topped with my random veggies would be good. I didn't really have enough of any one ingredient for a true arugula pesto so I used what I had and it worked well. I always make pesto to taste rather than by measurements, so I will just try to approximate them here.
2 big handfuls of greens: I used a lot of arugula and added about 10 big leaves of basil, 10 leaves of sage and a bit of parsley.
3 cloves of garlic
6T total of nuts: I used pine nuts and walnuts
Process in a food processor then add:
1/3 C extra-virgin olive oil
1/2 C total Pecorino and/or Parmesan cheese, grated
Salt to taste
To this add pasta water to make the consistency to your liking.
To the cooked pasta and pesto I added one whole zucchini, peeled into ribbons with a veggie peeler--my new favorite thing to do since a friend gave me the tip that I think she learned from Jamie Oliver.
This alone was great, but grilled chicken would be good with it for something more hearty, or you can do what I did and saute whatever veggies you have on hand and top the pasta with them. I used some grape tomatoes, red bell pepper and red onion. It was so much better all around than pizza and just as quick.
VEW
I had some arugula and decided a pesto topped with my random veggies would be good. I didn't really have enough of any one ingredient for a true arugula pesto so I used what I had and it worked well. I always make pesto to taste rather than by measurements, so I will just try to approximate them here.
2 big handfuls of greens: I used a lot of arugula and added about 10 big leaves of basil, 10 leaves of sage and a bit of parsley.
3 cloves of garlic
6T total of nuts: I used pine nuts and walnuts
Process in a food processor then add:
1/3 C extra-virgin olive oil
1/2 C total Pecorino and/or Parmesan cheese, grated
Salt to taste
To this add pasta water to make the consistency to your liking.
To the cooked pasta and pesto I added one whole zucchini, peeled into ribbons with a veggie peeler--my new favorite thing to do since a friend gave me the tip that I think she learned from Jamie Oliver.
This alone was great, but grilled chicken would be good with it for something more hearty, or you can do what I did and saute whatever veggies you have on hand and top the pasta with them. I used some grape tomatoes, red bell pepper and red onion. It was so much better all around than pizza and just as quick.
VEW
1 comment:
sounds good
Post a Comment