It was another scavenging dinner. There was a lot of food in the fridge that was passing its freshness peak and I didn’t want to toss it. So, here’s what I grabbed from the fridge and what I did with it:
- Leftover already cooked Farfalle pasta
- Butternut squash (cut into small ¾ inch pieces) which I drizzled with olive oil and roasted with one medium onion, chopped. 425° for about 20-25 minutes.
- Kale greens and baby spinach (made into a pesto by combining it with garlic, parmesan, olive oil, a squeeze of fresh lemon juice, salt and pepper and walnuts—whirled it all around the food processor)
- Toasted a handful of walnuts – 350° oven for about 8 minutes
- Heated some water to boiling, added the cooked bowties to refresh them. Drained the pasta, reserving about ¾ cup pasta water.
- In a large bowl mixed reserved water, pasta and some crumbled goat cheese together until the cheese melted and made a nice sauce.
- Added 2 large tablespoons of the pesto and then added about ½ the roasted butternut squash and onions to the bowl.
- Stirred it all up.
- Topped with the toasted walnuts.
I now have evidence that I am genius. This was delicious. And used up a lot of ingredients that were nearing their end. Well, I did have evidence until I ate it, ALL! Chances are you’ve got your own delicious combination of ingredients in your kitchen – let us know what you put together the next time you scavenge!
Co-Author of Garden Candy Basics