food + fun

on tonight's menu:

fusilli and summer vegetables with basil-cannellini sauce
serves 4

"Fresh basil combines with cannellini beans for a sauce that envelops the medley of colorful vegetables and chewy fusilli pasta in rich, creamy flavor."

ingredients:
2 large cloves garlic
1/2 teaspoon salt, plus additional as needed
1 cup firmly packed fresh basil leaves
1 (16-ounce) can cannellini beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1 pound fusilli or other curly pasta
3 scallions, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 cup cherry tomatoes, halved
freshly ground black pepper

directions:
put the pasta water on to boil in a large covered pot.
in a food processor, process the garlic with the 1/2 teaspoon salt
add the basil and process until minced
add the beans and 2 tablespoons of the oil and process until smooth
taste and adjust the seasonings. set aside.

salt the water when it comes to a boil, add the fusilli, and cook, stirring occasionally until it is al dente, about ten minutes.

while the pasta cooks, heat the remaining one tablespoon oil in a saucepan over medium heat
add the scallions, bell pepper, and zucchini. cover and cook until softened, about five minutes.
add the tomatoes and salt and pepper to taste.
stir in the basil-cannellini sauce and keep warm over very low heat.





follow up with a game of balderdash
personal favorites:

yeevil: the small flap of skin found on a rhinoceros' eyelids
paradiddle: a word or phrase that creates internal rhymes at the beginning and end of the sentence or paragraph

(for the sake of your sanity, only play with people of equal ability/competitiveness...just a suggestion....)