Don't believe me? If I said the word 'butterbeer' to you, what's the first thing you think of? I rest my case. :)
And that's why I wanted to start this blog. It's occurred to me that every meal has a story to tell and every story has a meal to share. And who are we kidding? I love books and I love food. Creating a blog that gives me an opportunity to discuss both was a no brainer. In the coming weeks, I've asked each Pots n' Pens contributor to introduce themselves and share one of their favorite recipes.
The recipe I'll be sharing with you is a favorite of mine because it's fast, I can use the basil and tomatoes that I grow at home, and it's a hit with both my husband and toddler. Last year, I created a character who was a vegetarian, so I trotted off to my local library and came home with a armful of vegetarian cookbooks to research foods and recipes that a vegetarian might eat. To say my husband was less than enthused is a gross understatement. But, after playing around with the recipes in the books and adding a few twists of my own, I now have a vegetarian recipe that my husband not only likes, but asks for.
TOMATO MOZZARELLA AND PESTO PASTA SALAD
First, gather your ingrediants:
1 package of speghetti
2 cups freshly packed basil
1/2 teaspoon minced garlic
1/2 cups olive oil
1 tablespoon olive oil
1/2 teaspoon salt
dash of pepper
1/2 cups Parmesan cheese
1 1/2 cups cherry tomatoes (more or less depending on how much you like cherry tomatoes)
1 tablespoon apple cider vinegar
1 8 oz. package of mozzarella cheese pearls
(Poor unsuspecting basil plant that doesn't know what's coming.)
Now, go back to your cooking pasta. When it's finished scoop out 1/2 cup of the cooking water and keep it to the side. Drain your pasta and return it to the pot along with the 1/2 cup of cooking water. Next, add in the pesto and toss to coat.
Spoon your coated pasta into a serving bowl and top with the tomatoes and cheese. Garnish with basil.