One of my favorite stores is World Market. When Scott and I are bored and looking to get out of the house, World Market , is a place we both agree to go look around in. It has some fun neat stuff such as soap that smells really really good, cool decorations, and of course my favorite- unique interesting foods from different parts of the world. I found some delicious looking basil pesto this week-end and so I put it to the test.
Of course, I started with a lovely line up of fresh veggies. How could anything go wrong. It makes me happy to coat vegetables with the deliciousness of pesto so that my hubby will eat it.
After taking our pup to the dog park, Kindo spent the afternoon snoozing on the couch, Scott spent the afternoon gaming, and I happily spent the afternoon dreaming and cooking up a couple pesto recipes. I love pesto; it is rich and creamy from the olive oil and bursting with the flavor of green ground spices. It is not spicy, just flavorful, so I added it to some biscuits made moist by ricotta cheese and some easy to make vegetable pasta.
- 3 tbsp olive oil
- 3 cloves of garlic
- 1 onion
- 1 green bell pepper
- 2 small yellow squash
- 1 medium zucchini
- 8 oz mushrooms (1 pack)
- ⅓ cup wine
- 1 pack cherry tomatoes
- ½ lb spagetthi (1/2 pack)
- ½ cup pesto
- parmesan cheese (optional)
- ricotta cheese (optional)
- Dice onion, chop mushrooms, mince garlic, and thinly slice bell pepper then sautee in nonstick pan with olive oil over medium heat
- In the meantime, thinly slice zucchini and squash, cut cherry tomatoes in half, then add to pan along with wine. Let the liquid cook off while preparing the noodles.
- Heat a pot of water over high heat. Once it comes to a boil, add spaghetti or preferred pasta and cook according to package instruction.
- Drain pasta and mix with pesto. Mix in the vegetables.
- Serve each plate with 3 heaping tablespoons of ricotta cheese and a heavy sprinkling of parmesan cheese.