I had a bunch of stuff I needed to use, and I wasn’t sure what to do. The items that needed my most immediate attention were basil, zucchini and sun sugar tomatoes. Hmmmm….
After a good bit of thinking, I had an idea. I decided to do with the zucchini and tomatoes what I nearly always do with vegetables: roast them. I cut the pint of tomatoes in half, lined them up on a baking sheet (lined with aluminum foil, sprayed with non-stick spray), topped them with some spritzes of olive oil, and roasted them 225 degrees for about two hours. (If yours are bigger, you might need to go longer; you’ll know when they’re done.) When those were nearly done, I sliced two zucchinis pretty thin. (I used a mandolin slicer to keep them even.) I tossed them in some olive and salt, and then threw them on a baking sheet lined with foil. (Again, make sure to use some non-stick spray.) I brought the oven up to 350 degrees to roast my zucchini. I cooked them for ten minutes per side and then called those slices done.
Meanwhile, I boiled up some fusillini pasta. I like this pasta because it’s made with spinach and zucchini. It’s not like it’s getting my kid a ton of his veggies, but it’s something. With a 2 1/2 year old, you take what you can get.
So anyway . . . I have the veggies roasting and the pasta boiling. What is going to tie all of this together? A pesto, of course! Pesto is awesome. You can throw a bunch of an herb and some nuts together with some olive oil, garlic, salt and pepper, and you have yourself a darned fine topping. Mmmmm, yum.
For this pesto, I used all of the basil that I had. I’d estimate it to be about a cup or so. I threw in about 1/4 cup salted almonds, 1/4 cup olive oil, a tablespoon of fresh lemon juice, a big clove of garlic, some salt and pepper into my food processor. I ran that ’round and ’round a few times and toyed with the seasonings until it was just right.
I tossed the warm pasta with the pesto until it filled in all the nooks and crannies. I topped that off with the roasted tomatoes and zucchini. I hoped it would be good.
By golly, it was good. No, not good – great. The sweetness of the veggies were perfectly balanced with the savoriness of the pesto. I was so pleasantly surprised. And the boys liked it too! Welllll, not really. S liked it a lot, but Little Dude just picked out the zucchini and ate those. Fail, you say? No! The child ate zucchini without fighting! For the win!