February 6, 2012 § 9 Comments
I think pasta is one of the most enjoyable foods to cook. I can’t really explain it, but I have a lot of fun with pasta. Part of that is because it is such a broad category with almost endless variations – you can really throw just about anything into a pasta and have it turn out well. You just have to exercise some restraint. The secret is to not overwhelm the pasta with sauce or other ingredients. Despite the endless variations, however, there are certain pastas I find myself making again and again. This is recipe for penne with pesto, zucchini and mushrooms is of them.
During the summer months, when Kitt’s garden is really taking off, we end up with a lot of basil and a lot of zucchini. This pasta is a great way to use both of these ingredients. I always enjoy pairing zucchini with cremini mushrooms because they not only taste great together, they also cook at the same rate. And one of the easiest ways to take advantage of lots of basil is to make pesto. We make huge batches in the summer, and then freeze several portions of it to thaw throughout the year – which is why I’m posting this in winter! For this recipe, you can use store bought pesto or make your own. « Read the rest of this entry »