I’m just about packed up and ready for my flight Friday morning. It’ll be really nice to get to see so many family members, and a few friends too, over the weekend. For my final cooked meal of the week I decided to use up the remainder of my frozen pesto in a super quick toss-together pasta dish – that’s full of vibrant flavor!
- 8 oz whole wheat rotini, cooked
- 1/2 cup pasta water
- 1/2 cup pesto
- 1 cup artichoke hearts, drained and chopped
- 1-2 garlic cloves, minced
- salt and pepper
Sauté artichokes and garlic in a non-stick pan. Toss artichokes with boiled pasta, mix in pesto and enough starchy pasta water to loosen. Season with salt and pepper. Top with parmesan cheese if desired.
Toasted Ciabatta with Balsamic Syrup
I’ve been making this baguette topper for several years, it thickens up in minutes and the deep flavor is a real winner. Best of all I love that it’s ingredients I always have on hand, nothing too fancy.
- 1/4 cups balsamic vinegar
- 1 tablespoon sugar, plus more for sprinkling
- 4 (1/2-inch) thick slices ciabatta bread
- 1 tablespoon butter
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium heat until reduced by half, stirring occasionally, about 10 minutes.
Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.
Recipe from Everyday Italian
Last night I chopped and froze 5 lbs of fresh rhubarb. I just rinse it in cold water, chop into bite size pieces, portion into 1 lb freezer bags…and freeze!
And for dessert…a cinnamon raisin British muffin spread with natural peanut butter and topped with two large sliced marshmallows. The dogs always get a marshmallow when the bag is out, the LOVE them and if you’ve never watched a dog eat one…you’re really missing it out. It’s hilarious to watch their reaction to the soft, squishy texture.
Have a lovely weekend, I’ll see you all next week!