This is what we had tonight, prepared in half an hour:
Spaghetti in Pesto
Spaghetti noodles, 1/2 kilo
Fresh basil leaves, 1 cup
Garlic, 3 cloves
Cashew nuts, 1/8 cup
Extra virgin olive oil, 1/4 cup
Parmesan cheese (optional)
Cook the spaghetti following package instructions. While the pasta is boiling, put together the basil leaves, garlic, cashew nuts and olive oil in a food processor. Chop and blend to desired consistency, then transfer to a pan in low fire. (You may stir in up to a couple pinches of salt.) Put the cooked pasta in, mix well using a pasta ladle, and serve.
Makes 4-6 servings.
Creamy Squash Soup
Squash*, 3 cups (sliced or cubed)
Onion, 1 whole (chopped)
Skimmed milk, 1/2 cup
Olive oil, 1 tsp
Water, 1 cup
In a saucepan, saute the onion in oil for 2 minutes, then stir in the squash for another minute. Add the water, cover and bring to a boil. Continue boiling for for 5 minutes, then transfer to a blender. Puree until smooth. Transfer back to the saucepan and simmer for 1 minute in medium heat while stirring in the milk. Serve.
Makes 4 servings.
I actually don’t use the measurements I put here and in the other recipes I document; I just try to estimate them afterward as I write. In the kitchen I just use my senses, so I suggest you do the same so your finished products would be in accordance to your own taste 🙂
*The quality of your squash soup will depend on the quality of your squash, so choose well.