Monday, December 8, 2003

Poor Man's Pesto

Pesto = pine nuts & basil = Italian tastiness! = $$$

Winter pesto = walnuts & parsley = fake Italian tastiness! = $

This is one easy peasy recipeezy, even for lil' ole, lazy-ass me. Not to mention that it's surprisingly good and a nice change of pace from the usual no-time-to-cook!-pasta-and-tomato-pasta-sauce-dinners. And I love dipping into the big, handy bag of walnuts in the freezer.

It also goes well with a last-minute side of tasty cherry pierogies from the Pierogie Palace.

Winter pesto pasta
[modified from Mark Bittman's "The Minimalist Entertains"]

Boil a pot of water with some salt.

In a small food processor, mix up a handful of parsley, a handful of walnuts, a garlic clove or two, and a bunch of olive oil into a creamy paste.

Meanwhile, back at the range ...

Add pasta to the boiling water. (And that's when you realize that you had just picked up pierogies that morning. It's not too late! So you add two cherry pierogies to about an inch of water in a skillet.

When the pierogies are warmed through, drain.)

Oh look! And the pasta's done now, too. Drain 'em.

(Fry the pierogies lightly in olive oil.).

Add the pasta back to the pot with some olive oil. Turn the heat to low, while you mix the paste into the pasta. Add more olive oil if it's too thick.

And voila!

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