Pesto is a very simple thing. Basil, pine nuts, Parmesan cheese, garlic and olive oil. Give it a spin in a food processor, or even a blender, and you have this lovely spread for sandwiches, pasta, pizza, etc. It makes a sandwich. Pizza goes from bleh to gourmet. Amazing stuff.
Problem is...my grocery store doesn't sell it. And they do sell the ingredients, but I could buy a couple steaks for what it would set me back for the basil and pine nuts. So, I've had to abstain.
Until now. On the food network, someone made pesto with parsley and walnuts. Parsley! 56 cents a bunch! I went hog wild and bought two. I had already had some almonds, so...ready, steady, pasta salad!
1 bunch parsley, stems cut off
4 cloves garlic, minced
¼ -1/2 cup freshly grated Parmesan cheese
½ cup chopped nuts
A pinch of salt
¼ -1/2 cup olive oil
1. In the food processor, process parsley, garlic, cheese, salt, and nuts until finely minced.
2. Add oil until it forms a paste.
Pesto Pasta Salad, recipe by me!
1 box bow tie pasta, whole wheat
1 crown broccoli, cut into florets
1 container cherry tomatoes (red and yellow are nice!)
½ jar kalamata olives, pitted and sliced, drained
1 can artichoke hearts, quartered
1 can asparagus stems and tips, drained
1 box frozen peas, thawed
1. Boil pasta. 1 minute before pasta is done, add broccoli to blanch it.
2. Drain and rinse to cool.
3. Toss with pesto and then vegetables.
In other news, my comprehensive exams start tomorrow. I've already gotten past the being super-stressed, crying phase, and for the most part, I feel prepared. I'll know more when I get in there tomorrow! The worst ones are Monday, then two more Wednesday and one last one Friday. I've been dreading these tests since I first heard that they were coming, four years ago...and soon it will be over, thank goodness.