Many of our meals these days look like the one you see here: a cobbled collection of odds and ends gathered from the fridge late in the day, tossed together to create something that resembles dinner. Often, it works out well and no one around the table knows that I actually didn’t have a plan to make the supper they’re scarfing down.
I think we’ll be eating like this a lot over the summer. Three of us now have job schedules to juggle (hooray for teens who work in the summer!), and life in general is far more chaotic than it’s been in previous years. It’s a season, for sure, and I do feel confident that by the time fall rolls around we’ll be a little more structured. I'm betting many of you feel the same way these days.
I don’t think this needs a formal recipe, but more of a quick rundown of how I made it. The ingredients you’ll need are: 2 pounds pasta + 1/2 cup pesto + 1 container ricotta + 1 1/2 lbs. sausage + all the green veg (head of broccoli, pound of beans, 1/2 bag frozen peas) you can find + plenty of Parm. It’s a meal that serves 8 to 10, which in my house is enough for dinner and lunch leftovers for those packing something to go.
The how to is pretty self-explanatory: cook pasta according to package directions. Mix pesto and ricotta and set aside. Remove casings from sausage, crumble and cook in a skillet. Add all the green veg you can find and sauté until softened. Spoon pesto mixture into drained pasta, add sausage and vegetables and mix. I'm certain you saved some of your pasta cooking water, so toss some of that into the pot as well to help bring it all together. Transfer to a serving bowl and shower with plenty of parmesan cheese.
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