Green pasta has become an obsession for me. Not simply pesto though, you can make “pesto” with anything! This is a combination of parsley, broccoli (throw in the stem and eliminate waste), garlic, and olive oil. Next bring butter and garlic to a sizzle, sprinkle flour to thicken and add milk and whisk. Then add Parmesan (LOTS) and S&P for taste. Add this to the concoction in the blender and let her liquefy. Mix well with the pasta and you’re good to go.
Something I learned by trial/error: raw garlic is lethal. If you love it as much as we do, do not let yourself throw in three plus cloves in the blender – one is quite enough and we’ll add more garlic elsewhere.
Now for the fish. Steelhead trout is an excellent alternative for anyone who finds cooked salmon dry and boring. I was feeling un-imaginative and quickly Googled a marinade recipe. Melted butter, honey, Dijon mustard, soy sauce, white wine vinegar, garlic, S&P. Douse the fish in that wrapped in parchment paper (or foil, but I think parchment paper is more fun and less awful for the world). You will see us bake fish in parchment frequently in the future. If you have never done this, do it ASAP.
Four hundred degrees, fifteen quick minutes later…delicious. Oh yeah, and we boiled pasta somewhere along in there. Angel hair is awesome because it happens so quickly. Whole wheat angel hair is not as tough as other whole wheat pasta types.
This is the kind of dish that made us smile. It will melt in your mouth and you won’t believe food could be so good.