Hullo!

I will admit that I am running on fumes. Better Half is at his confab a continent away, which means that I am left to fend for myself with the Faithful Hound. My sleep schedule has been erratic, to say the least, but at least the weather’s been pretty nice.

When we had BH’s prospective new boss over it was Memorial Day Monday, and you know what that means: cold pasta salad season is here! I made a ridiculously simple one, Sandra “Semi-Homemade” Lee would have been proud, because I didn’t want to screw up.

Prepare 1 12 oz. or 16 oz. package of bowtie/farfalle pasta as directed. Did you know that farfalle means “butterflies” in Italian? Only cook until al dente. Any more and your farfalle will kind of glue themselves together. Refrigerate for a couple of hours. Don’t refrigerate overnight; that’s too much. Spoon in contents of 1 jar (10 oz mine was, and I didn’t use it all) creamy pesto from that new supermarket you can see from your window and are coming to like quite a bit. Do this spoonful by spoonful because you don’t want to drown the farfalle. As a finishing touch, sprinkle on some pine nuts. I was “extra” and actually toasted these for a few minutes in the oven. 

This was a big hit, but I have a feeling this woman, who is now my new best friend, doesn’t cook very much.