Supper Last Night . . .

. . . was cavatappi with creamy pesto sauce. It was so easy! I used basil leaves and cherry tomatoes grown in our garden. Here's the recipe:

2 cups of basil leaves

2-oz. bag of pine nuts

1/4 cup of Parmesan cheese

2 cloves of garlic

cherry tomatoes (however many you like, cut in half)

cavatappi (or whatever kind of pasta you want)

Chop all ingredients finely (I use a small electric chopper) and mix with 1/2 cup olive oil. Add approximately 1 cup of ricotta cheese (I used whole, not lowfat). Mix sauce with hot pasta and add tomatoes. Salt & pepper to taste.

We had Caesar salad on the side. While I was cooking, Mr. Round Unvarnished made us pina coladas with real coconut milk! (Jewel had a sale on pre-scored coconuts and I couldn't resist). The thing is, I forgot that we don't have a blender right now, so the pina (I keep typing piano and having to fix it!) coladas were on the rocks. We used this recipe found online:

1 cup coconut milk

1 cup pineapple juice

1/2 cup rum

4 tablespoons sugar

Instead of blending with ice, we just poured it over ice cubes. Yum!