I started this Standby Recipes series to encourage folks who are swamped or inexperienced to prepare some real food, at least every once in a while.  I wanted you to just start somewhere and to feel confident messing around in the kitchen.  Well, I think you may be ready to fly, little birdies! 

Before I end the series with this post, I’ll mention again that Smitten Kitchen is an excellent site for browsing and finding your own go-to standby recipes.  Another favorite for weeknight meals is a book called Simple Suppers: Fresh Ideas for the Weeknight Table by The Moosewood Collective.  If you read through the “Well-Stocked Pantry” appendix and take some of the tips to heart, you will always have enough of the right ingredients on hand to pull together a quick, tasty, healthy meal.

Here is one of the many recipes I use from Simple Suppers, for Fettuccine with Walnut Pesto.  I know, I know.  Pesto is something you buy in a plastic container at the store or order at restaurants.  It seems hard or too fancy or way too time-consuming.  Not so!  This is the recipe to prove you wrong and to demonstrate that you don’t have to wait for summer basil, either.

Fettuccine with Walnut Pesto

Cook 1 lb of fettuccine or other pasta according to the instructions on the box.  When it’s done, drain it but reserve about 1 cup of the pasta-cooking water.

While that is cooking, toast 1 c walnuts, keeping a close eye on them so they do not burn.  Set aside to cool.

Put all of these items into a food processor or blender and puree until smooth: 

• 1 c chopped fresh or canned tomatoes (If it is any time but the height of summer tomato season, use diced, canned tomatoes.)
• 2 garlic cloves
• 1 T extra-virgin olive oil
• ½ t salt

Add walnuts to the blender/food processor and process until the mixture is well-mixed and the consistency is a lumpy paste.  (If you are using fresh tomatoes you may need to add 1-2 T water.)

Put the drained pasta into a large serving bowl and toss it with the walnut pesto, adding the reserved cooking water as necessary to make it saucy enough.  Top it with fresh chopped basil and grated parmesan cheese, if desired.

The whole thing might take you 20-30 minutes the first time, but I bet you can whittle that down to 10-15 with practice.  Bon appétit!

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photo credit:  © 2007 Michael Sauers, CC BY-NC-SA 2.0