Monday, August 31, 2009
new york, new york + pesto pasta
hello again! we're here, in the city that never sleeps, sleeping in a tiny dorm room. observe the "kitchen", which is not, in fact, a separate room, just a stove and a fridge about 3 feet from my desk:
we now have many food stuffs, courtesy of trader joe's and whole foods, for about $20 total. we are happy. we are ready for the year.
today's recipe is more pasta, made back in the day when we still had a real kitchen, by rita. enjoy!
I can't remember the exact amounts, but here's what I did, roughly:
1)Cook about 1/2 cup spaghetti, linguine, or similar pasta.
2) While pasta is cooking, chop up some red onions and mushrooms. Heat about 1 tablespoon of olive oil in a small non-stick skillet. When it's hot, add the veggies and saute about 3 minutes, until soft.
3)Meanwhile, heat about 1 teaspoon butter in a small non-stick skillet. Add a handful of pine nuts and saute until lightly browned.
4) When pasta is done cooking, mix in the veggies, about 1/2 cup pesto sauce, and about 1/2 cup cooked chickpeas.
5) Separate the pasta into 2 bowls, then top each bowl with pine nuts, 2 basil leafs, and some grated Parmesan cheese.