liguarian pasta with pesto and green beans

one pot, one bowl, no oven required. summer meals don't get much easier than this. this pasta has been a staple in our house for a few years now, since i first made it for mark on his birthday 5 years ago. he likes me to add a little extra garlic to the pesto for a good spicy kick, but i also like it without.

fill a large pot with water. when water is boiling, add 2 cups small red potatoes (whole). boil for 5 minutes. add 8 oz. bowtie pasta, continue cooking potatoes and pasta together, stirring occasionally. when the pasta has 2-3 minutes left, add the green beans. pour everything into colander when beans are finished.

while your big pot is boiling with all the good roughage, it's time to make your pesto.

i like to make my own pesto to get the rough consistency i prefer. a few handfuls of basil, a handful of pinenuts, a quarter cup of parmesean cheese, and a couple glugs of olive oil. throw it all in a food processor and pulse until you have your desired consistency. i like mine with less olive oil and more rough pebbles.

toss the cooked potatoes, beans, and pasta together with pesto. grate some fresh parmesan on top if you can never have too much cheese. oh, you can't either? well we are good friends, then.

dinner: spicy cauliflower pasta

hello dinner!

this recipe was quick, easy, and so tasty -a nutty, hearty, filling dinner. perfect for a rainy night. serve with some greens or beside broiled flaky fish.

ingredients:
head of cauliflower, cut into small florets
2 TBSP olive oil
salt
pepper
1 cup bread crumbs
chopped fresh parsley, about 1/4 cup
2 TBSP capers
1 tsp red pepper flakes (or more if you like-a the spicy)
12 oz. whole wheat pasta (i used rotini. we like textured pasta around here.)
1/4 cup freshly grated Parmesan cheese (i used parm reggiano - it's velvety texture and yumminess is divine.)

step by step directions:
1. turn on oven to 400 F. spread cauliflower on baking sheet and drizzle olive oil and salt and pepper on top (toss to coat). add some minced garlic for added flavor! roast for 20 minutes or until golden brown on edges. stir once while roasting.
2. while cauliflower is doing its thing, cook the pasta until al dente.
3. when both are done, mix the two together. add capers, red pepper flakes and parsley and toss to coat. add water to loosen up the pasta.
4. right before you eat, toss with bread crumbs and cheese and serve right away.

*note: i tried roasting some tomatoes with the cauliflower but thought it added too much acidity. but if you are into it, tomatoes really brighten up this dish!
**adapted from williams sonoma eat well cookbook