Fact: School has started.
Fact: I’m over it already.
Bears, Beets, Battlestar Galactica.
Fact: I use google to spell check.
I spell check things like: Galactica.
Last Fact: I appreciate 3 day weekends. With no work, “impromptu” river runs, and delicious brunch extravaganzas with friends and alcohol.
Those quotes around impromptu are insurance against Steve who has an iphone that allows him access to dictionary.com just to prove me wrong. Take that, Steven.
I think the reality of school starting didn’t hit me until the second week of school. It’s now the third, and I feel, that even with the mini trips to SF I have planned, all hell will break loose several times during the semester.
For some reason, this blog actually helps with that. I get to share my food experiences and the varying quality of my picture taking with everyone. I get to write, which is something I enjoy doing, even when my 40 lb Kelpie decides it’s a good time to be a lap dog.
Because of all this nonsense, I have realized I need to be finding snappier dinners that can be made quickly, that are healthy, and affordable. That’s where the idea of crazy fast comes in. Meals in 30 min or less?
High-Fives for Everyone.
Side note fact: I find high-fives appropriate for all congratulatory announcements. Like when a co-worker tells you they’re engaged, even if that one might have been a little awkward.
This meal involves boiling pasta.
And running a food processor.
While the pasta’s boiling.
25 Min Tops.
Step aside Rachael Ray.
I imagine you can throw in fresh corn while it’s available, if you boil it with the pasta the last couple of minutes, or use bacon instead of tuna, or throw in some fresh basil. Whatever floats your boat and melts your butter.
Oh, also I forgot to mention: This dish is freaking awesome
Pea Pesto Pasta Salad
Pea Pesto adapted from this recipe
1 “convenient 13.25oz” box whole wheat pasta.
2 c frozen or fresh peas, if using frozen, like I do, defrost under cold running water
1/2 c parmesan cheese
juice of 1 lemon
1 clove garlic minced or grated
1 t salt
1/4 t fresh black pepper
shake of tapatio
1/4 c olive oil
1/2 pint cherry or grape tomatoes
2 5oz cans solid white albacore tuna in water
Bring large pot of water to a boil. Throw in the pasta with some salt, set the timer to the time on the box minus a minute.
This is to help with remembering the fact you have pasta boiling on your stove, and I do it all the time.
While pasta’s boiling throw everything except the oil, tomatoes, and tuna in a food processor. Flip it on until smooth, then drizzle in the olive oil. Done.
Cut the tomatoes in half. Open the tuna cans and drain.
Drain the pasta, reserving about a third of a cup of the pasta water. Toss the pasta water in with the pesto, tomatoes, and tuna. Serve with More parmesan and a hunk of french bread if you have it.