Lest there be any question of my ability and/or willingness to cook a vegetarian meal, I present to you tonight’s supper, based upon an idea from a Mark Bittman recipe in one of his The Minimalist cookbooks. It’s pretty straightfoward, and made with mostly pantry items– Trader Joe’s brown rice fusilli, tossed with a jullienned Boston Organics potato, browned in olive oil, salt and pepper, along with frozen green beans. Before adding the pasta to the saute pan, I added some cream I happened to have in the fridge and some Amore pesto-in-a-tube, adjusted the seasoning, and added the pasta to toss & coat. The gluten free pasta soaks up sauce even faster than its wheaten cousin, so I ended up adding a ladle-full of the (salted) pasta water to moisten things up.
It was so savory I didn’t grate any cheese on it. If you don’t have cream, just add the pesto with some pasta water– it’ll still taste wonderful.