My son and I had a busy day together today. We spent most of the day running errands and grocery shopping so I was happy when he suggested something simple for dinner tonight. He chose Pesto Pasta!
While I got the pasta on to cook, I brought out the White Bean Salad for an appetizer. Instead of eating it as a salad with grilled chicken like I had planned, I served it as a dip with some Wheat Thins Tuscan Herb Flatbread Crackers that I had in the pantry. What a wonderful combination! It was fresh and flavorful and perfect on top of a cracker. It wasn't the cleanest option to eat it with the crackers....but it was very tasty. I try to make better choices these days; but I guess I'm not completely converted yet. The dip itself was very fresh and healthy. I must say that it was a hit with the family because there were no leftovers!
On to dinner preparations now.....
We usually make our own pesto sauce and I would prefer to do that because it tastes better and is minimally processed; however, I have very little basil this year. It's been so hot and we've been traveling so I haven't cared for my herbs very well this year. I am sorry to report that....but it's the truth.
When we don't have fresh basil, the pesto sauce made by Classico is a good substitute. That is what we used tonight on top of rotini pasta. As a family, we haven't developed a taste for whole wheat pasta yet even though we know it's better for us. So as a compromise, I always use Ronzoni Smart Taste. It tastes like regular pasta but is lower in fat and calories and has added fiber, calcium and Vitamin D. I like to think I'm making a better choice than using regular pasta. To kick the nutrition value up even more, after I mixed the pesto sauce with the hot drained pasta, I threw in several handfuls of baby spinach. The spinach wilts nicely when stirred into the hot pasta and is such a yummy addition. I added some leftover grilled chicken and freshly grated parmesan cheese and we had quite a meal.