Our sweet Clara is celebrating her third birthday tomorrow. We’ve been busy trying to finish up house projects (like that staircase remodel that just won’t end) before her party, so our dinners have been mostly quick and easy – leftover soup from the freezer, slow-cooker meals, etc. One meal I can always count on being well received is pesto and pasta, and it’s certainly one of the easiest dinners we make.
Clara is a huge fan of pesto and loves helping me make it. Of course, I think part of the reason she enjoys making it so much is that she gets to lick the spatula when we’re finished. I had some cauliflower leftover from the roasted vegetable chopped salads, so it was sort of serendipitous when I flipped right to this recipe while browsing my cookbooks for dinner inspiration.
This is one of those meals where the payoff is even better because of the very minimal effort required. Everything is pulsed in the food processor. Boil some water for the pasta, and you’re set. Seriously. That’s it. You’ve got a bright, flavorful meal with hardly any work. Bonus: this meal is one of those that transitions from winter to spring really well. We’re in that “sick of winter but no spring produce is out yet” time, and this pasta will definitely help get you over that hurdle.