I have recently been making lots of quick, simple dinners with my new work/school schedule which is proving very demanding. Sometimes, too, I get cooked for, or make grilled cheese and open a can of soup. But on the nights I can motivate I do make an effort to get some kitchen time–for both nutrition and for peace of mind. Cooking for me is like meditating.
When basil is in season (which it is in the Bay Area now), pesto is a quick and tasty addition to any meal. Kasha has a great post on pesto, so no need to repeat it. But it takes only a few minutes as the results are always so impressive.
Fresh Pesto, Cannellini Beans and Red Pepper Over Pasta–for 2
1 cup pesto
1 can cannellini beans
1/2 red onion, diced
1 red bell pepper, diced
salt, pepper, red pepper flakes
pasta for 2, cooked to perfection
Saute red onions in butter (or olive oil) until they are translucent and tender. Add red bell peppers and saute for another 5 minutes. Add cannellini beans and season with salt, pepper and red pepper flakes for those of you who enjoy a little heat. Toss bean mixture with pasta, plate it and top with fresh pesto.
