Monday, August 2, 2010

The Almost No Cooking Fusilli Primavera

It was off to Metropolitan Market today hoping something will jump out at me for dinner tonight.  When lost for ideas, I like to go out for inspiration.  Obviously, the buffet seldom closes, so I need to change that and eat out more often to see what's happening out in the world.  But visiting a beautiful grocery store like Metropolitan Market gets one in the mood for cooking, or in today's case, not cooking as well.  


I purchased, one box of Fusilli pasta, crimini mushrooms, Myzithra cheese, and from the ready made counter, edamame peas, marinated gigantes, roasted garlic, roasted cauliflower and a jar of pesto porcini.  How would this turn out?


I cooked the pasta, sliced and sauteed the mushrooms.  When the pasta was cooked, drain and add in all the other ingredients along with the sauteed mushrooms and 2 tbsp of the pesto.  I decided to drizzle a little balsamic vinegar and add a sprinkle of red pepper flakes.  Finish with a couple grape tomatoes and a sprig of basil.  Serve pasta room temp or chilled.  It was just okay.  Probably didn't need the balsamic.  Nothing fabulous, nothing bad about it.  Good, but not memorable.  Hmph.

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