From the “faster and better than McDonald’s” files: I swiped this idea from the late, great Piatto in Tulsa.
This isn’t as nice as Piatto’s version, because they made their pesto from scratch, but as usual, I’m giving you the 15-minute version. If somebody will remind me in June, when I’ve got fresh basil taking over the garden, I’ll make a batch of homemade pesto and post the recipe. In the meantime, the kind you buy in little jars at the grocery store will work just fine for a quick dinner that still tastes better and costs less than whatever you were going to buy from a drive-through.
Box of linguine
Small jar of pesto
Carton of gorgonzola or bleu cheese crumbles
Cook linguine according to package instructions. The big challenge with linguine is to stop cooking it before it turns to mush. I find al dente linguine a bit tricky, as it tends to cook very slowly compared to other pastas, but the line between “not done” and “overcooked” comes down to a matter of seconds, and there’s so much variance from one brand to the next, you really have to start tasting it about 8 minutes in and keep tasting every 30 to 60 seconds until it’s done. (I’ll own the possibility that this is simply lack of experience on my part; if I made linguine as often as I make capellini, I’d probably find it as easy to work with.)
Drain pasta, toss with pesto immediately, divide into bowls and top with cheese. Makes four hefty servings.
In unrelated news, here’s Day 3 of my giving-things-up-for-Lent project:
I love the Blue Swallow. And I love most of my Blue Swallow-themed merchandise. But this particular shirt — which I got several years ago — doesn’t fit quite right, so into the giveaway bin it goes. (I’m always happy to release Swallow merchandise into the world so other people can see it and find out about the coolest motel on Route 66.)