Friday, July 05, 2013

Scootin' to Sydney and our love for pesto pasta began.

On my trip to Sydney last week, I had one of the most refreshing inflight meals. See, I was flying Scoot, a budget airline. Well J and I opted for ScootBiz, since there was just no way we were going to fly cattle class on a budget airline overnight for 7 hours. We are too old and spoilt at this point in our lives to do that now.



Anyhoooo, somewhere above 30000ft in the sky, we were served stewed beef in red wine, accompanied by a cold pesto pasta salad and apple crumble. We were floored. It was one of the best inflight meals we've had among all the budget airlines we've taken.

Ever since then, I have a craving for cold pesto pasta salad. Something easy with greens.





Found this gem on Real Simple! It's quick and easy, meatless and takes less than nothing to prepare.

Ingredients

Directions

  1. Cook the pasta according to the package directions. Drain, rinse under cold water, and transfer to a medium bowl.
  2. Add the arugula, nuts, tomatoes and pesto and toss. Transfer to a plate and top with the cheese.

J and I are trying to eat less meat so this is great for us. We are going to make this tonight, and we will make little adjustments to the recipe with what we have in the fridge. So out with goat cheese, in with feta. Arugula? Hello rocket. Will update soon with end results!

*stomach growls*

Update: mmm we forgot to buy pesto at the supermarket so we made do with sauteed garlic, onions and cherry tomatoes. IT WAS STILL AWESOME.

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