I'm so excited that we only have 5 1/2 school days left before the kids are out for summer. I'm hoping to have some fun activities planned for us but it will really be nice to just be home with them. Travis is being a nut this summer and spending 3 weeks taking PE in summer school (so he can take an extra elective next year -- he wants Japanese and Computer Science II and Business II). The nutty part of it will be 3 weeks of 9 hours of PE a day. The first session is from 7:30am - 12:15pm and the second session is from 4:00pm - 8:45pm. He's going to be one tired teenager.
Tonight's dinner is my submission to Ruth's Presto Pasta Night over at Once Upon a Feast. I love that even though she's sticking with her South Beach Diet she's still taking the round-up for all our yummy pasta dishes. Go over there on Friday and check out the submissions. Yum!
This recipe is so, so easy. It was slightly modified from The Little Big Book Quick Meals (I picked it up on the reduced rack at Borders in California) and was ready in just as long as it took to cook the pasta. I've really been enjoying some of the olive oil-based sauces for pasta I've made out of the book. I'm not a big fan of pasta in general but these have been delicious.
Farfalle with Herbs
- 2 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh rosemary
- 4 tbsp fine dry bread crumbs
- 2 green onions, sliced
- 1 clove garlic, finely minced
- 1 tbsp capers
- 1/3 cup pitted kalamata olives, halved
- 1/3 cup extra virgin olive oil
- 1 pound farfalle
- Cook the farfalle in boiling water according to package directions.
- Mix the basil, rosemary and breadcrumbs in a small bowl.
- Saute the scallions, garlic, capers and olives in the olive oil in a large frying pan over medium-low heat for 3 minutes.
- Add the chopped herb mixture and saute for 2 more minutes, or until the garlic is pale gold.
- When the pasta is done, drain and add to the pan with the herbs.
- Saute for 1 minute over medium heat.