Creamy Pesto Pasta

    This recipe is my own, and may I say, it is AH-MAZE-ING :O (My brother insisted on the smiley). I love it, probably because I love the sauce, and I love pasta, so, there you go (My Big Fat Greek Wedding, anyone?). Anyway, this recipe is so simple, it's great for weeknight dinners. 

• Creamy Pesto Sauce x4 (see recipe)
• 1 box Rotini pasta
• Approx. 8 oz bite-sized tomatoes
•  Buffalo mozzarella
• Mini cucumbers

   Alright, so, if you have made the sauce in advance, then you've done half the work already. Be sure that you've quadrupled the recipe, though, because otherwise you won't have enough for four people.

   First, cut the mozzarella into cubes that are about the same size as, or smaller than the tomatoes. Put the cubes into the bowl of sauce, then let them sit until the meal is ready. This way, the mozzarella begins to get a little flavor from the basil. This should sit for as long as possible, or at least half an hour. if you can, though, let it sit for 2-3 hours.

   Start boiling the pasta about 15 minutes before you'll be completely ready to eat. 

   Peel then cut the cucumbers into wide slices, again, about the size of the tomatoes, and set aside in a small bowl.

   Wash the tomatoes and put them in their own small bowl. Make sure they are free of any remaining pieces of the vine.

    After straining, put as much pasta as you want in a bowl, ladle on some sauce (don't forget the mozzarella), and put on as many, or as few tomatoes, and cucumber slices as you want. You could use other vegetables for this meal, but I think these ingredients make the dish very summer-y and fresh. It also adds enough vegetables, so you don't even really need a side-dish. Different pastas could also be used, such as rigatoni, but the sauce seems to grab onto the rotini best.

Bon Appétit!

Creamy Pesto Sauce

    Two of my all time favorite flavors are basil, and mayonnaise. Combining them? I swear, my tastebuds explode. This recipe is my own, but it's essentially a re-creation of a sauce I had at a local restaurant. I've gone back after eating mine, and, frankly, their's now tastes watered down...

• 17-20 small to medium basil leaves, slapped
• 1-2 small garlic cloves
• Juice of 1/8 of a lemon
• 2-ish t. tap water (I like Hellman's)
• 1/4 c. Mayo
• Rosemary

    First, wash the basil, and slap it. This is a technique I saw on Top Chef, but there it was used on mint (yup, I'm a Food Network addict...). Basically, wash the leaves, then take up to 3 at a time and clap your hands together. Hard. When you've done it right, you'll see that the leaf is a darker green, and may tear as you pull it away from your hand. From what I understand, this seems to allow the oils in the leaves to come out and play with the other flavors, so to speak. I have no idea if this actually does anything, but it seems to work for me...

      Smush the garlic under the side of your knife to remove the wrapping, then throw it in the blender. Put the basil and 5, or 6 rosemary needles in the blender. It could be a food processor as well (I find that a small one is easiest), and blend. This is the first place where you can personalize this recipe. The pieces of basil can be any size you like, but I think the smaller the better, only because more basil flavor comes out, and your teeth don't end up looking rotten... After, put the chopped basil in a small, or medium bowl. After, after this I put the lemon on the basil to get the acid vs. the basil war started. Just kidding.

   Finally, mix in the mayo. Now, this tastes great just like it is, but I add the water to stretch the ingredients, and the flavors don't seem to thin out at all. I find that the 2-ish teaspoons seem to bring the sauce to the perfect consistency for putting on sandwiches (I recommend rosemary focaccia, the combo works nicely.), using as a dip for veggies, and an hour, or so, ago, I tried it on grilled chicken. Mmm.

Bon Appétit!