Pesto Pasta

This is just too easy!
My family love this hot or cold.
I use frozen cubes of pesto and stir it through the hot pasta (any shape of pasta will do).
An incredibly simple but yummy dish!

A Symphony Of Green

While the pictures don't do it justice, tonight's pasta was tossed with incredibly delicious, fresh green spring/summer veges - asparagus, broad beans, baby leeks, garlic and broccoli. The mixture of vivid greens looked fantastic and after all the presentation is a huge part of the appeal of a dish....I think I heard that on a recent Master Chef!
Some ingredients from my garden and some from this week's Ooooby Box (Out Of Our Own Backyards). I served it with fresh fish fried in a little butter and lightly seasoned.

I lightly fried the baby leeks and garlic in olive oil, added the asparagus and broccoli, then the blanched peeled broad beens.  I then added lemon zest and juice and salt and pepper, then tossed the cooked pasta through it.

Simple, fresh and delicious.

Fast Food - my version

Ready made pasta sauces don't usually feature in my pantry. There has however been a jar of Sabato 'Pasta Sauce with Ricotta Forte' sitting in wait for many months. I had bought it on one of my infrequent visits to the Sabato shop in Mt Eden - infrequent because I always spend far more than I intended to when I visit. How can you resist when they make you a complimentary coffee and there are so many tasting options in their fantastic shop?

Tonight was a 'fast food' night, a night when cooking a proper meal just seemed too hard.

Dinner was incredibly simple but incredibly good to eat.

Pasta

Sabato Pasta Sauce

and Clevedon Buffalo Mozzarella melting over the top.