Exaggerating a knee injury to get out of my workout has never been so deliciously rewarding. This Wednesdate night cooking session yielded enough tasty pasta to feed a hungry couple for days. Talk about a penny saver.
Total time: 45 minutes | Total cost: ~$30
Yield: Enough for two people to eat for ~4 days
Recommended wine: BV Coastal Chardonnay ($9)
2 packs Jumbo Shrimp (6 pieces; de-veined)
1 pack whole wheat pasta
1/2 a whopping $7 bag of pine nuts
2x the recommended amount of fresh basil (2 bundles = 4 cups)
lots of olive oil (2/3 cup, maybe)
- 1 pack tofu
- 1 pack cherry tomatoes
- a handful of asparagus, broken into thirds
- grated romano cheese
I like to think that I’m a pretty good cook. That being said, I don’t have the focus to follow specific instructions, but everything I make comes out pretty great, so I figure my interpretation is probably good enough for you to make something great too.
To make the things:
Pasta: Cook pasta, drain, save some of the cooking water on the side—always. This is my new thing and it’s awesome. Why? Because you might need it to freshen up the thirsty pasta when it dries out later.
Pesto: Throw the basil and 1/2 cup olive oil in a food processor/blender. Boots threw the pine nuts in there too, which I just realized while writing this. I’d prefer to mix them in with the pasta but to each his own. He also tried to throw the romano cheese in there. How cute is he?
Other Stuff: Saute the asparagus first, then throw in the shrimp. The recipe we were using said to de-shell the shrimp, but I didn’t read it well enough and left the shells on and it was great. Up to you. In the end, I was sucking pesto out of the shell and it was amazing, so your call.
While the shrimp is cooking, add the pesto to the pasta and mix. Add cooked asparagus and shrimp to pasta when shrimp is done. Heat cubed tofu in the leftover asparagus/shrimp oil. Cut the tomatoes up however you like and add to pasta with tofu and mix.
This was delicious and we’ll be eating it for days.