After a long holiday weekend of cooking for a birthday potluck, street festivals, and restaurant doggy bag leftovers, our refrigerator was ripe for a clean out. It was packed. I had some pesto and cherry tomatoes wedged into a lonely corner of the vegetable bin leftover from Rachel's birthday potluck party and decided to make a pesto pasta dinner with peas. I tossed split cherry tomatoes along with pesto, grated parmesan reggiano, peas, salt, pepper, and olive oil into a bowl. I boiled angel hair pasta in heavily salted water until al dente and tossed it with the pesto sauce. The heat from the pasta melted the parmesan in the pesto and wilted the cherry tomatoes. When it was thoroughly combined, I swirl-stacked it onto dinner plates, showered it with additional parmesan, fleur de sel, and a fresh basil chiffanade.
I wanted something a bit more substantial to beef up the delicate pesto pasta, so I took inventory of the freezer. One filet mignon, a bag of shrimp shells, a bag of chicken backs, one duck breast, a quart of chicken stock, and a lone chicken breast. Hmmmm.