November 11, 2007

Presto! Pasta with Pesto!

This could easily have qualified for Leftover Tuesday had I not already devised a plan for that event.

Cleaning the refrigerator in preparation for massive food prep last week, I found a jar of homemade basil pesto languishing between jars of mayonnaise and lemon curd.

I had exactly six scallops left from an experiment with a restaurant recipe that you'll likely read about soon.

And what warm blooded Italian doesn't have at LEAST one package of pasta in the pantry?!?

Toss in a handful of chopped olives and oven dried tomatoes, and presto! Pasta with Pesto! Twenty minutes, refrigerator to table. And every bit as good as the aforementioned 'restaurant inspired' meal that took four times as long and generated double the dirty dishes.

Thus Basil-Seared Scallops over Pasta with Pesto becomes my quick contribution to Ruth's Presto Pasta Night.

Resources used:
Cipriani's Tagliarelle
basil and garlic from my CSA
Fresh scallops from Whole Foods

A year ago we were buried in laundry and downloading photographs.

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Ruth Daniels said...

And how did you know that's my favorite combo and fall back recipe? Thanks for sharing with Presto Pasta Night. Check back for the roundup tomorrow.