Penne with basil pesto
Arugula salad with balsamic vinaigrette, goat cheese, cranberries, pumpkin seeds and sunflower seeds.
The toppings including goat cheese are all on the side and of course optional. I went for them all. I should mention here that our pesto is of course nut free so we just use lots of basil, a small amount of garlic, olive oil and salt. That’s it. Lila, my husband and myself all add parmesan and I like to add chopped fresh tomatoes.
All I did for this dinner was to give some instructions on washing basil (must wash 3 times!), ingredients for pesto (not portions), and how long to cook the pasta, then I was in charge of poring the boiling water and pasta into the strainer. Lila did everything else. I did make my own rice pasta (my friend recommended Tinkyada brown rice pasta, spaghetti style, which is really pretty good. The trick is to turn down the flame and cook the pasta on medium rather than high). I must say the dinner was delicious! Lila is already the queen of salad dressing in our house.
Lila will not be cooking for the next couple of days (so many social engagements) so the next blog post will be on Thursday. Now back to the season premiere of Weeds (premium cable TV is one of the many reasons we are broke - sigh).
|tedious work. Getting ALL of the sand off of the basil.|
|All of the black and withered basil that is going in the compost ( my mom is very enviromentally friendly.)|