School’s out! Finally, time/energy to invest in buying, preparing and writing about good food again. I’ve been in quite the culinary rut over the past couple of months–just absolutely no creative juices percolating in the food realm. My diet has consisted of lots of trail mix, peanut butter-banana sandwiches and scrambled eggs–the basics. I was ready to bust out of my boring, vegetable-starved pattern when I came across a recipe for broccoli-stem pesto from First Mess. Bingo. I decided to make a spring pasta with penne, some heirloom grape and cherry tomatoes, goat cheese, and white beans. If I’d had some fresh basil I’d have thrown that on top as well.
Broccoli stem pesto, to taste
whole wheat pasta of your choice (I had penne, but I’d prefer rotini for this dish)
Cannellini beans, rinsed and drained (use as much as you like–if you’re making a whole box of pasta, I’d use at least a whole can of beans, but that’s just me).
grape/cherry tomatoes, chopped into halves or quarters, depending on their size, your preference
goat cheese, to taste
salt and pepper to taste
Cook the pasta. Toss with lots of pesto, tomatoes, goat cheese and beans. Sprinkle salt and pepper to taste. Enjoy!