“If you want it done, do it yourself… with kindness, respect and honesty” – from Kennedy Pierre-Toussaint senior art & design show
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We are proud of our oldest granddaughter who graduates this week with an art & design degree from Winona State University. We went down to Winona last weekend to see her senior show and celebrate her!
This week’s quote is taken from the back side of her piece above, which exposes her mother when viewed through red cellophane and her father through blue.
RECIPE OF THE WEEK
I thought it only appropriate that the recipe of the week is Kennedy’s favorite pasta recipe, which she always asks for on her birthday, had me make for her high school senior reception, and is loved by her design friends when she brings it for potlucks. When I am feeling ambitious I make it with homemade pesto, but it is also great with Buitoni Pesto Sauce with Basil from the refrigerator case. I often add halved grape tomatoes, but the recipe below is the ‘original’ recipe Kennedy fell in love with.
SAUSAGE ROTINI with pesto
- 2+ cups uncooked rotini pasta (1/2 package)
- 1 pound Italian sausage (spicy or mild to taste, I use hot)
- 1 container (7 ounces) refrigerated pesto
- 1/4 cup water
- 1/4 cup shredded Parmesan cheese (plus more for garnish)
Cook and drain pasta as directed on package; set aside.
Cook sausage in a large wok-style skillet until thoroughly browned, drain. Stir in pesto sauce, water and pasta. Cover and cook a few minutes. Toss in Parmesan cheese, then garnish with additional cheese and serve.
FRESH PESTO
recipe from Epicurious.com
- 3 large garlic cloves
- 1/2 cup pine nuts
- 2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups loosely packed fresh basil
- 2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
NOTE: This makes enough pesto for a double recipe of the pasta, I usually don’t add the water when using fresh pesto.