I call this
Antipasto-Pasta. Inspired by the olive bar at the local deli. So there I was at that antipasto bar wondering... what can I do with this? "Antipasto Pasta!" Kalamata olives, artichoke hearts, mushrooms, pickled red peppers, onions, garlic, olives and fresh parsley. Simmering and swaying waiting for a dose of Pesto #5. (Pesto with 2 kinds of basil, walnuts, sundried tomatos, olive oil, garlic)
Wine: Monte Antico Toscanna 2006.
This dish goes together fast if you do your prep work in advance. Most of the ingredients are already in your fridge or pantry. Don't you love a well stocked kitchen when you can just reach for what you need? Add your fresh ingredients and viola! I also nurture my herb garden all year long so I can just run out and snip what I need.
My Dad always made sure our dinner plates were colorful... either a needing something green, or a burst of colorful veggies, Mom made sure we had a salad. For this, I plated a beautiful cantaloupe and strawberry salad and some freshly steamed flat green beans to balance the herby, salty pasta. No need to add any salt to this preparation, the antipasto and Parmesan gives you all you need.
Do you cook for the love? What makes a "Good Fix" for you?
