Deconstructed Pesto Pasta

I was hungry... so I made something to eat! SHOCKING, right? Well it turns out that a lot of awesome thoughts struck my brain during the ellipsis, providing me with the perfect formula for a sweet blog entry.  Excitement and happiness are still lingering on my buds because of how successful this dish was. Needless to say, the girl with the buds is pret-ty thrilled right now. Here's what happened...

A few weeks ago I went to a farmers market in down town Chicago with my dad. I left with small pots of fresh parsley and basil. I always liked the idea of having my own little herb garden so I was excited. Of course, by "garden" I mean pots on a table next to my 6th floor balcony window that I water with a dixie cup, but you get the gist. Anyway, the basil is flourishing big time. I thought, "I'm hungry and have so much basil... Basil basil basil, what to make?? PESTO!" I have all of the necessary ingredients: basil, parsley, pine nuts, parmesan cheese, garlic and olive oil. Woohoo, I thought! But then... DUM DUM DUMMM... I realized I'd have to dirty up a blender or food pressor, and then clean it, oh my! What fun is that? I was major bummed. So I thought, maybe I don't have to blend it. Maybe I can deconstruct the pesto so that it is equally delicious but easy to clean up. And I did. I used all of the standard pesto ingredients but in a different way. And it was delicious. You're welcome...

Deconstructed Pesto Pasta:

1 to 2 bunches basil, chopped

1 bunch parsley, chopped

2 garlic cloves

1/2 cup (toasted) pine nuts

1/4 cup olive oil

2 tbs butter 

1 lb spaghetti

salt and pep

as much parmesan cheese as you want!

Cook spaghetti in salted boiling water to al dente according to the directions on the box. As the pasta cooks, toast the pine nuts (if not toasted already) in a medium-sized pan over low heat. When toasted, set aside. In the same pan, heat up the olive oil and butter. Add the garlic to pan over low heat. Once pasta is cooked, add the pasta to the pan and coat the noodles with the oil/butter. Taste and season with salt and pepper. Still over low heat, add the chopped basil and parsley and toss. Turn off the heat and toss in the pine nuts. Top with parmesan and serve. Add all the parm in the world! 

The simplicity is glorious!

Moral of the story?  The beautiful taste of basil lingering on your palette will make your buds jump out of your mouth to smooch you on the lips. 

Getting Back in the Groove: Fuss-Hater Edition

Okay, I know I haven't been doing my job. I made a promise to You as well as myself that every time I cooked dinner--easy or intricate, healthy or fat-filled, I would write about it. But clearly, three weeks have passed without an entry from the girl with the buds. To think that I have not cooked in the last three weeks is simply absurd. The truth is that I have just been a slacker with my blog-o-log. I have not been holding up my end of the bargain, and for that I kindly apologize. 

I will start getting back into the swing of things by providing you with a recipe that is the best of THREE worlds: delicious, healthy, and easy. The magical dish: lemon-rosemary chicken breasts.  You won't believe how simple it really is and if you try this recipe you'll realize that what makes it so good is all the time you spend DOING NOTHING. It's all in the marinade, yo.  Perfect for all you fuss-haters...

Lemon-Rosemary Chicken Breasts:

3 chicken breasts (boneless + skinless = super healthy)

salt and pep

1/4 cup extra virgin olive oil

1 lemon, zested (about 1 tsp) and juiced (about a little less than 1/3 cup)

1.5 teaspoons fresh chopped rosemary

Can you tell how easy it is already? Season the breasts with salt and pepper liberally on both sides. In a small bowl, combine the olive oil, lemon juice and zest, rosemary, and one teaspoon pepper. Coat the chicken in the marinade and refrigerate for 2-3 hours (either in the same bowl covered with plastic wrap or in a sealed plastic bag).  Throughout the 2-3 hour period, make sure that the breasts are coated and tossed evenly. Place the breasts in a baking dish with several spoonfuls of the marinade in the center of a 400 degree oven. Cook for about 20 minutes--internal temperature should reach 165 degrees. Let rest for a little, then enjoy! 

The marinade infuses it with such bright, refreshing lemon flavor, and you didn't even break a sweat! Also, considering how healthful it is, how could you possibly feel bad about eating this one?? You won't; you'll feel MARVELOUS. 

Moral of the Story? Hush the fuss all you fuss-haters, with this no muss no fuss recipe.