I love, love, love a good pesto. I can almost drink it. I had some leftover from last night’s pizza (I bought the pesto at Russo’s, though my friend Emily has a fantastic pesto recipe, which I will post when basil is in season) so I decided to boil up some shells and make a pasta salad while I’m doing some work. I’m also trying to be a good Catholic and not eat meat on Fridays during Lent, which limits my lunch options. I used DeLallo organic pasta, which is fast becoming my new favorite noodle. It has six grams of fiber per serving—which means you’ll feel full faster—and unlike some whole wheat pastas, it’s really tasty. (If you’re not a fan of whole wheat, they also have semolina varieties.) Anyway, after I boiled the pasta, I stirred in the pesto and topped the dish with grated Romano. While I couldn’t resist having a scoopful (or four) right away, I actually like this pasta salad better cold. It’s a great side to sandwiches or even grilled chicken (though not on a Lenten Friday).
It’s another gorgeous day today in the city, so I’m going to try and head out a little later this afternoon in the name of old-fashioned reporting. I have an assignment to write about the best places to get good deals on clothing and supplies for kids and the reporting is not coming together the way I had hoped. But I got a few leads this morning in my Pilates class (thanks ladies!) so I’m going to check those out on foot—and enjoy this glorious weather.