Quick and Easy

Dinner: Trofie al Pesto

Jen was tired and went to bed as soon she got home from work. I wanted to surprise her by having dinner ready as soon as she woke up. Because of rushing (Jen couldn't sleep long, she had to pick up her friend Danna at BWI), I screwed up the vegetables. I forgot to take them out of the pan before adding the pasta. Still it tasted okay.



Pesto Recipe
Put together 60 grams (2 oz) basil, some arugula leaves, 3 tablespoons of pine nuts, one glove garlic, a pinch of sea salt, 1/3 cup of extra-virgin olive oil, 125 grams ( 4 oz) grated Parmigiano-Reggiano cheese and 2 tablespoons of unsalted butter. Make sure that the butter is at room temperature.
Place it in a food processor and process until as smooth as you like it.

Pasta Recipe: Trofie with potatoes and green beans
Clean 250 grams (1/2 lb) green beans and, if very long, cut in half. Peal 250 grams (1/2 lb) new potatoes and cut them into slices of about 2 cm.
Take a big pan and fill it for about 2/3 with water. Add salt, some tablets of vegetable stock and bring to boil. Add potatoes and green beans. Boil for about 8 minutes till just tender. Using a skimmer, transfer the vegetables to a bowl and cover to keep warm.
Add pasta to the boiling water and cook al dente.

Drain the water and add the pasta to the vegetables. Stir in the pesto.