Sunday, May 31, 2009


Spinach and arugula pesto (recipe in the comments from May 27, 2008)
Sauteed mini bell peppers with balsamic

Hot tea
It's another pesto meal. We haven't had this one in a while, even though it works fine in winter, and I think both of us have missed it. The pesto is bright green and makes for a gorgeous meal. The peppers are tri-colored and locally hot house grown so we've had them with several meals lately - yummy every time. This is a super easy dinner, fitting our Friday night criteria :)

Prep Notes
Difficulty: Easy
Chopping: Everything just goes into the food processor
Time: 30 minutes
Make ahead: Make the pesto ahead and toss with fresh pasta.

J: "Perfect pesto."
M: "MMMFRGHMMFRGH" (comment unintelligible due to full mouth!)

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