Pasta with Pesto Genovese is an Italian dish that we all had a million times; delicious, but always some plain pasta and pesto. Nevertheless, I was quite surprised learning that in native Liguria the dish is typically served with green beans and… potatoes!?!
Koen and I had a mini-cookout a couple of weeks ago. ‘Quick and light’ was the motto and we kicked-off with this Courgette Carpaccio starter that is bursting with flavour!
Another great sandwich from Jeanine Donofrio’s The Love & Lemon Cookbook.
Moments after the kids started digging in, they paused and – almost in unison – said: “wow, this is good”. I spontaneously got a 9.5 out of 10 and the constructive feedback that “a 10 out of 10 was well within reach if I added more cheese”. Smartasses… Continue reading “Orzo with Tomato, Red Pepper, Grana Padano and Thyme Infused Oil”
Once in a while I will make a batch of pesto myself and when properly stored under a layer of oil (still need to explore the ice-cube mold in freezer method), it lasts us about 4-6 weeks. At most.
Last Sunday was one of those days that you thing that you picked a quick and easy recipe for dinner but still end up in the kitchen most of the day…
Always looking for nice and quick week-day pasta dishes that are not so heavy on sauce.