What's For Dinner?

7:48 PM

I may have spent a few hours this afternoon thinking about what to make myself for dinner. I thought of having grilled asparagus and lemon spinach couscous or grilled asparagus and bologna and many other combinations. So, while chanelling my inner Rachael Ray, I went to the kitchen raided the fridge and voila decided to have pasta.

I have penne, spaghetti and fusilli pasta tucked in the pantry. I chose fusilli (fuso is Italian for spindle by the way) because of its rather fancy shape. It is also oftentimes called rotini because of its rotating shape. I often use it for when I make some fruit salad and I want a little carbo in it. I decided to have pesto sauce. Hey, I cheated a little tonight as I didn't have too much time to slice some basil leaves finely or make a mess out of the food processor. I decided to use the ever-convenient McCormick Powder Pesto (just dilute it with olive oil and a quarter cup of water). And since I didn't have white onions, I used some shallots instead. And for the vegetable part of the dish, I have some thin asparagus and whole kernel corn. No meat.

Here's the sliced ingredients. Pasta has been cooked already. Tip: Sprinkle some salt and add a little olive oil so your pasta don't stick with each other. Cook per package instructions and you won't go wrong. If you forgot to time it because you are busy watching TV, like I did, it would usually take 2 commercial sets and 2 regular programming, and it should be al dente around that time. Wink!



Here's the pesto sauce, asparagus and corn simmering in the pan over medium-low heat.




And here's the finished product...Presenting in its yummy glory sans the fancy presentation. After all, I am only cooking for myself. But hey, it doesn't look bad, yeah?



For reading this article, here's a little something on how to make your own pesto like an Italian grandmother: (The technique here is: chop a bit, add some ingredients, chop some more. I think part of the reason its done this way (instead of chopping everything all at once) is because some things get chopped into oblivion, while some not as much - it encourages spectrum of cut sizes throughout the pesto contributing to the overall texture.)

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and freshly grated
A few tablespoons of extra-virgin olive oil

This makes about a cup of pesto like it's made from a family kitchen in Italia.

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