green is good

homemade pesto

what is your quick dinner meal? for me, it's pasta. and not only is it quick, but versatile too. with the average 12 minutes of boiling time, you can get ready all sorts of things to go with it. cherry tomatoes and olives. primavera with any combo of veggies. spinach, ricotta, and roasted garlic. i mean, what doesn't go with pasta?

raffetto's raviolis

tonight we used some leftover pesto sauce for a dinner of raffetto's spinach-cheese raviolis, topped with sautéed arugula and garlic. it made for a very green dish. but it was simple, quick, delicious.

pesto raviolis with arugula and garlic: serves 2

1/2 lb spinach raviolis
2 tsp pesto sauce
3 cups arugula
1 clove garlic, sliced
olive oil
1 tb butter
salt + pepper
hot pepper flakes
grated parmesan

1. bring pot of salted water to boil. cook raviolis until they float to the top, look puffy and tender. drain with a slotted spoon and into a bowl.

2. gently toss raviolis with butter and pesto.

3. over medium heat, sauté garlic until toasty; add arugula, season with salt and pepper, and cook until wilted. for presentation purposes, it's nice to place arugula on top of plated raviolis, it helps it stand out against the pesto green. however, if you prefer, you can also toss all together. garnish with grated parmesan and a sprinkle of hot pepper flakes.

pesto raviolis with arugula and garlic