In an attempt to establish a dinner routine in the FoodieTot house, I have decreed Tuesdays as pasta night. I had a container of ready-made green garlic pesto sauce (Smith Meadows, Va.) which made this meal even easier. (I would’ve made my own, but there was no green garlic to be had at the market, only this sauce. We’ll be getting our own as soon as our CSA begins delivering, I’m sure.) Simply cooked the fusili as instructed, tossed with about 1/2 c of the pesto sauce, sliced tomatoes and diced Italian salami. Yum. The spiciness of the salami held its own against the intense garlic flavor. The pesto was made with pecans instead of the usual pine nuts, which gave it a slightly nutty taste as well. (If you don’t have green garlic handy, I’m sure this would work equally well with a traditional basil pesto.)
The pasta was accompanied by the previously-mentioned strawberry, kale and mozzarella salad.