D got up at 1 pm today! He went to bed at 6:30 am though. He was working on some software design project and went to the living room when I went to sleep.
I went to the library today and got 2 books: TTYL by Lauren Myracle (fun last name) and The Dating Diaries by Kristen Kemp. Both are YA. Maybe I am still a teenager inside.
I made this for lunch (D and I ate it out of a bowl):
Capellini with Tomato Pesto (from Jeanne Lemlin's Quick Vegetarian Pleasures)
1/3 c. pine nuts
1 6-oz can good-quality tomato paste (I like Glen Muir, it's organic and good)
1/2 c. minced fresh parsley
1/4 c. finely chopped fresh basil, or 2 tsp dried
1/2 c. olive oil (I just use 3 capfuls of oil instead)
1/2 c. grated Parmesan cheese
2 garlic cloves, minced
1/2 tsp salt
Freshly ground black pepper to taste
1/2 to 1 lb. capellini (this is the same as angel hair pasta. I like to use a smaller amount of pasta because then there's more sauce to go around).
1. Lightly toast the pine nuts in a 350 F. oven until golden, about 5 minutes.
2. To make the sauce, combine the pine nuts with all the remaining ingredients except the pasta in a large bowl.
3. Bring a 6-qt pot of water to boil (you can use a smaller pan if you're using less pasta). Add the pasta and cook until al dente. Before draining the pasta, beat 2 Tbsp of the boiling pasta water into the sauce. Drain the pasta and mix it with the sauce. Serve immediately.
I went to the library today and got 2 books: TTYL by Lauren Myracle (fun last name) and The Dating Diaries by Kristen Kemp. Both are YA. Maybe I am still a teenager inside.
I made this for lunch (D and I ate it out of a bowl):
Capellini with Tomato Pesto (from Jeanne Lemlin's Quick Vegetarian Pleasures)
1/3 c. pine nuts
1 6-oz can good-quality tomato paste (I like Glen Muir, it's organic and good)
1/2 c. minced fresh parsley
1/4 c. finely chopped fresh basil, or 2 tsp dried
1/2 c. olive oil (I just use 3 capfuls of oil instead)
1/2 c. grated Parmesan cheese
2 garlic cloves, minced
1/2 tsp salt
Freshly ground black pepper to taste
1/2 to 1 lb. capellini (this is the same as angel hair pasta. I like to use a smaller amount of pasta because then there's more sauce to go around).
1. Lightly toast the pine nuts in a 350 F. oven until golden, about 5 minutes.
2. To make the sauce, combine the pine nuts with all the remaining ingredients except the pasta in a large bowl.
3. Bring a 6-qt pot of water to boil (you can use a smaller pan if you're using less pasta). Add the pasta and cook until al dente. Before draining the pasta, beat 2 Tbsp of the boiling pasta water into the sauce. Drain the pasta and mix it with the sauce. Serve immediately.
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