I have 30 days remaining before 3+ years of grad school. I plan on enjoying them. I still have 5 more to fill in. Suggestions are welcome.
1. Trip to Montreal
2. Remove Absolut Ads
3. Visit beach
4. Take a day class - sewing, pottery.
5. Go hiking
6. Dinner & beer with Tim
7. 1x/week yoga in Florence
8. 1x/week yoga at Heart Song
9. knit baby hats
10. make apron
11. wall pockets
12. find apartment
13. learn to say hello in 60 languages
14. Eat Greek food
15. Horseback ride
16. Trip to NYC
17. Cut grass under fence
18. Fix bike & bike ride
19. Make avocado pesto linguine
20. Rock wall
21. Roast marshmallows/make s'mores
22. Make ice cream
23. Make & put up garden signs
24. Watch the shining
25. Make plastic bag holder
26. Make strawberry rhubarb pie
27.
28.
29.
30.
Tuesday, May 4, 2010
Avocado Pesto Linguine
Serves 4
Prep: 10 min
Cook: 10 min
Ingredients
400 g dried linguine pasta
2 ripe Hass Avocados
2 cloves garlic
juice 1/2 lemon
20 g fresh flat leaf parsley
80 g fresh basil
1 red chili, deseeded and chopped
2 Tbsp olive oil
50 g grated hard cheese (parm or castelli)
25g toasted pine nuts
Directions
1. Cook pasta, partially drain, leaving about 3 tablespoons of cooking liquie. Cover to keep pasta warm
2. Make pesto: cut and peel avocado, slice into 8 wedges. Place avocado, garlic, lemon juice, herbs, chili, olive oil, and half of cheese in blender. Blend until smooth.
3. Stir pesto into pasta. Divide into 4 bowls. Serve immediately, sprinkle with remaining cheese pine nuts, and freshly-ground black pepper.
Bon Appetite
NP
Prep: 10 min
Cook: 10 min
Ingredients
400 g dried linguine pasta
2 ripe Hass Avocados
2 cloves garlic
juice 1/2 lemon
20 g fresh flat leaf parsley
80 g fresh basil
1 red chili, deseeded and chopped
2 Tbsp olive oil
50 g grated hard cheese (parm or castelli)
25g toasted pine nuts
Directions
1. Cook pasta, partially drain, leaving about 3 tablespoons of cooking liquie. Cover to keep pasta warm
2. Make pesto: cut and peel avocado, slice into 8 wedges. Place avocado, garlic, lemon juice, herbs, chili, olive oil, and half of cheese in blender. Blend until smooth.
3. Stir pesto into pasta. Divide into 4 bowls. Serve immediately, sprinkle with remaining cheese pine nuts, and freshly-ground black pepper.
Bon Appetite
NP
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