Wow, ladies, this housewife has been BUSY this past week and a half. I have about a bajillion blog posts I’d like to do, but alas- time is a precious and limited resource and sit-down computer time is hard to come by right now. I think even more than do my own blog posts I miss reading all of YOURS, and taking part in your fun blog carnivals, when I cant get to the computer. But… everything in the Lord’s timing, right?
It’s basil season and loads of fragrant fresh basil mean pesto in this house. A couple of weeks ago I bought an obscene amount of basil at the market and came home and spent the entire afternoon making this fantastic Walnut Pesto in my food processor and freezing most of it for future use. I plan to repeat that again soon so I can have my pesto addiction attended to over the winter months.
What could be a more fresh, seasonal pairing with fresh basil pesto than some sautéed (or better yet grilled if you have a barbQ!) summer veggies and spaghetti? For dinner one night last week I couldn’t think of an answer to that question so this is what I came up with:
Walnut Basil Pesto Pasta with Sauteed Summer Veg
1/2 cup Walnut Pesto (this recipe is fantastic, all I did was add a bit more EVOO than the original chef)
3 Servings spaghetti or other pasta
1 small vegetable marrow
1/2 red bell pepper
5 medium yellow cherry tomatoes
2 Tablespoons Olive Oil
1. In a large pot, get your water going for your spaghetti. Be sure to salt your water well (this not only speeds up the boiling process but also makes the pasta taste so much better). If you salt and cover the pot your pasta should be ready just in time to add to the sautéed veg.
2. In the meantime, cut your veg into nice big chunks (and of course it goes without saying that you could use zucchini, other bell peppers, red cherry tomatoes, other summer veg, etc). Sautee the veg in olive oil over medium heat, stirring often, until tender but not overcooked. No need to add any seasoning as the pesto will be added at the end and that is plenty of flavor!
3. Just before you add the pasta to the pan, remove it from the heat and stir in the pesto. Add the spaghetti and toss with tongues or a large spoon until pasta and veg are completely coated with the walnut-basily- goodness.
4. If you’ve timed it right, the pasta should be done al dente right as the veg is nice and ender. Instead of dumping it all in a strainer, use a slotted pasta spoon and scoop directly into the pan with the veg. This will all allow just a tiny bit of the pasta water to be transferred over and will allow the pesto to marry nicely with the food.
5. When serving a dish like this, I genuinely try to pull out the spaghetti first, and then situate some of he veg on top for a nicer presentation. But in the end, the main point is to get it into your mouth, so whatever way works for you, enjoy!
As you can see, this dish was kid- approved.
Proud to be linking up today with Foodie Friday with Diane Belch, and Saturday Link and Greet at Country Mamma Cooks, Saturday Show and Tell at Cheerios and Lattes, Just Another Meatless Monday at Hey Mom Whats for Dinner, Meatless Mondays at Veggie Mamma, Makin’ You Crave Monday at Mrs. Happy Homemaker, The Gathering Spot at Mamal Diane, Melt in Your Mouth Mondays at Make Ahead Meals, Scratch Cookin’ Tuesdays and Mrs Dull’s, Show Me What Ya Got at Not Just a Housewife, Tempt my Tummy Tuesdays at Blessed With Grace, Traditional Tuesdays at Delicious Obsessions,Homemaking Link-Up at Raising Homemakers, Healthy 2day Wednesdays at Day2Day Joys, Whats Cooking Wednesdays at Kings Court IV, Whole Food Wednesdays at This Chick Cooks, Works For Me Wednesdays at We Are That Family, Full Plate Thursdays at Miz Helen’s, Share Your Cup Thursdays at Jann Olson’s.Pin It