Recently I received a "we're sorry you got conjunctivitis in both eyes leading to the bursting of blood vessels making you look like a hideous zombie'' care package from my parents.
The fact that I have a dissertation to write and just missed out on getting a primo real-person job may have played a part in this also.
Basically Mum went to my favourite specialty food store in Auckland and purchased a whole box of glorious treats. She called me up asking if I had any requests and the only thing I could think of at the time was a really decent bottle of olive oil.
Seriously, don't most normal people ask for chocolate? What sort of crazy person asks for olive oil?
I guess I'm that crazy person. I think it is because when you have a good olive oil you can enjoy simple pasta dishes and make up scrumptious salads and dressings with it.
You can also make pesto.
When was the last time you bought pesto at the supermarket? If you are like me, you spend all of your money on flat whites to help get you through the day.
Pesto, like pasta sauce, is easy to make from scratch. Ideally you want to whizz it up in a food processor or something similar, but a sharp knife and a mortar and pestle would also suffice.
This is a really easy meal to throw (or should I say toss) together. Perfect for when you are exhausted (exam season!) and can't be bothered making real food. Keep a stash of this pesto in the fridge and then all you need to do is boil water (with some pasta in it).
I was originally just going to serve the spaghetti with pesto mixed through, but thought that we all need some vegetables at this time of year. I have to admit, a measly courgette is not exactly going to fulfil your 5+ a day requirements, but it's better than a cheese toastie.
Okay, the ingredient list for the pesto isn't cheap. You could probably buy a wee tub for less. But that's not the point! It tastes so much better when you make it yourself. And it is soul food! The library has sucked my soul so a basil plant and some parmesan cheese is a small price to pay to get it back.
Kept in a sealed container, the pesto lasts for a good wee while. I'm not too sure of the shelf life but it is more likely to start tasting funny before it will make you sick so use your own judgment (two weeks?). I trust you all have good strong Scarfie immune systems.
Pesto and courgette spaghetti
serves four
1 packet of spaghetti
Basil pesto:
2 cups of loosely packed fresh basil leaves
50ml olive oil
3 cloves of garlic
1/3 cup finely grated parmesan cheese
100g cashew nuts (roasted, salted/unsalted/raw - it doesn't really matter. If using unsalted, you may have to add a bit more salt)
juice of half a lemon
crack of freshly ground pepper
2 courgettes, sliced thinly with a vegetable peeler
parmesan cheese and basil leaves to serve
Boil water. Add salt. Throw in spaghetti. Cook until al dente (about 10 minutes).
While the spaghetti is cooking, whizz up all the pesto ingredients in a food processor. Adjust the quantities to suit your tastes if you wish (i.e. more/less garlic/parmesan/oil).
Just before the pasta is cooked, sauté the courgette slices in a splash of oil in a hot frying pan. Once the slices turn a bright green remove from the pan.
Drain the spaghetti and toss a bit of olive oil though it to lube it up. In a large bowl, stir through 4-5 tablespoons of pesto until it evenly covers the spaghetti.
Serve into bowls and top with the courgette slices, more pesto, parmesan cheese and finish off with a garnish of pepper and fresh basil leaves.
Prepare to fall into a carb coma and have horrendous garlic breath, but it is so worth it. Enjoy!
