The thing is, when I go broke; you can save money! That’s because I’m at home, strategically cooking food so that I don’t have to spend a dime more than I need to putting food in my stomach. A few days ago, I wrote about buying a squash and some parsley, you may recall. I still haven’t spent any money since then! Three days without spending a dime. Not bad. So, this morning I got up and made myself another Chintextle breakfast tostada again (and yes, it tastes even better day-later), and then today for my lunch/dinner (I’m trying to eat my big meal in the middle of the day and a smaller, lighter one at night), I used the rest of my kabocha squash seeds I’d saved along with the parsley to make a pasta dish. There’s a bunch of the parsley pesto leftover, so maybe tomorrow I’ll do something with it, along with some chick peas. Excess pesto also freezes really well, too. Best part? Still have a ton of squash left, too. I’d also have ravioli left if I didn’t break down and cook some with jarred pesto and capers at 11 o’clock last night while watching Midnight in Paris.
Ingredients, for the pesto (will make a few servings):
- 1 bunch parsley
- 3 cloves garlic, finely minced
- 2 tablespoons lemon juice
- 1/2 cup grated cheese, Parmesan or pecorino romano
- Olive oil, about a 1/2 cup
- Sea salt, to taste
Ingredients, for the pasta:
- 1 cup parsley pesto
- Orzo pasta, about a third of a small box
- Grated cheese, just a little extra
- 1 egg
- Olive oil, for boiling the pasta
- Black and crushed red peppers, to taste
- Toasted seeds, such as the leftover kabocha seeds (or you could use pumpkin seeds or pine nuts)
- (Optional: I think this would taste great with capers and prosciutto if you happen to have some)
- For the pesto, simply chop everything up (or blend) as finely as possible and mix all together, except for the olive oil. That, you’ll want to just add a little bit at a time. Keep whisking in small quantities until it’s to a consistency you like. Really whisk it up well and get everything blended, the consistency is what will make this taste great. Tip: If it’s too lemony, add salt.
- As for the pasta, simply boil water and cook the orzo (with a bit of olive oil) until al dente. Then, when ready, drain and save a bit of the pasta water and return it to the pot. Add a bit of extra cheese, and the black pepper, and the parsley pesto into the pot. Then, crack an egg into the pot and immediately stir well. You’ll have to act quick on this because you want the pasta to be hot enough to cook the egg. The egg, pasta water and cheese should make a creamy texture. Then just top with your leftover toasted kabocha seeds and crushed red pepper. Enjoy!