Summer pesto pasta

Summer Pesto Pasta

Well, it’s official.  If I doubted it before now, I don’t anymore.  I am officially a food blogging fanatic.  This, according to my husband.  Perhaps you can relate.

Here’s the list of evidence, as shared during dinner:

• Has my family ever had to wait for their dinner while I took pictures?  Yes.

• Do I try to save at least one slice of cake, even when we have guests, so I can get a shot of it?  Mm-hmm.  (And lest we forget… yes, I also salvaged a cake partially eaten by my dog, served the “good parts,” and still got a good photo of it.)

• Do I long for a kitchen full of natural light and a new dslr camera?  You betcha.

• Did I pick out this pasta just because I saw it and thought it was pretty?  Um.  Well, it looked like teeny tiny cornucopias!  What was I supposed to do?  Sigh.

Enough already!  Okay, okay!  I’m guilty.  I’m definitely, beyond a shadow of a doubt, a food blogging fanatic.  Mwa-ha-ha!

But you know what?  I’m okay with that because I’ve had such a blast working on this little blog of mine.  I’ve broadened my tastes and introduced my family to new foods.  I’m not scared of baking with yeast anymore.  I’ve even made my own pasta!  I’ve met great people and shared good food.  And my mom even calls me for baking advice on occasion.  Now that’s pretty cool.  And a little disconcerting, but still.

As I was being harassed trying to get a photo of this pasta dish (blame Jim for the mediocre shot), he got the sarcastically bright idea that he should start a blog of his own.  One that caters to the spouses of food bloggers.  His posts would be about eating cold meals or having a sprig of parsley or mint on everything.  You know… telling the real story.  We laughed over the idea, but it really would be amusing, don’t you think?

Right now, though, let me tell you about this summer pesto pasta.  It came together in 10 minutes and was really good.  My kids even ate it with minimal bribes and threats, so that’s definitely a selling point.  If you’re looking for a meal that you can put together in a rush, this is it, and I think it would work just as well with whatever vegetables you have in your crisper.  Or add some grilled chicken for an even heartier dinner.  Don’t forget to top it off with a sprinkling of shredded parmesan cheese and some black pepper.

(Oh, and one more thing, this is one of those pasta meals I love because we ate it hot for dinner and served the leftovers cold as a pasta salad.  I did prefer it hot because I’m not usually a fan of cold pasta, but Jim is and he enjoyed it both times.)

{one year ago:  zucchini patties}

Recipe:  Summer Pesto Pasta

(adapted from Gourmet)

6 bacon slices

1 lb. dried pasta

1 bag of frozen corn  (or 3 ears of corn, kernels removed)

1 1/2 lb. zucchini, chopped into 1/2″ pieces

1 5-7 oz. container of pre-made basil pesto

Parmesan cheese, to garnish

Cook bacon in the microwave or in a heavy skillet, until crisp.  Drain on paper towels; set aside.  (If using a skillet, discard drippings.)

Meanwhile, cook pasta according to package directions until al dente.  Reserve 1/2 c. of the cooking water from the pasta.  When the pasta is al dente, add vegetable to pasta pot and cook for 2 minutes.  (Water will stop boiling.)  Drain.

Return pasta and vegetables to the pot and mix in pesto and cooking water until coated OR add pasta with vegetables to the skillet, along with pesto and reserved cooking water.  Toss to coat.  Top with crumbled bacon, freshly ground pepper, and Parmesan cheese.

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