The ingredients really make the dish here. They are the stars. The added value of your cooking will be practically nihl, but despite the less-than-10 minutes it will take you to make it, your guests will be glad you didn't spend more time slaving over the meal. This dish tastes and looks like spring, with green and pink tones and the freshness of basil and asparagus.
It all started with a squid. It had been a busy, long day for us and I silently cursed myself for having defrosted it in the morning now that I had so little time on hand. When I made the decision, I still didn't know we would be lugging and building furniture all week end. I had very little time to cook before the kids' bedtime and I was tired on top of it, so pasta seemed like the easiest solution. While I cleaned and cut the squid and peeled a few cloves of garlic I started thinking about how to make the sauce. Tomato sauce and olives? Plain old garlic and parsley? As I opened the fridge to get some water, I heard something crash onto the floor. I looked down and didn't know whether I should curse or laugh when I saw it was the worst thing that could have fallen and broken: a plastic tub of pesto (yes, store-bought pesto). Half of the green, oily and garlicy mass was splattered across my kitchen floor (ugh) but the other half was still usable (the jar had conveniently just split across the bottom). I immediately knew what was going in my pasta. Still, I wanted a vegetable and that is where Tiffany saved the day. I took a couple of the asparagus and used a potato peeler to make thin ribbons of raw asparagus. I sauteed a little garlic and the calamaro in olive oil, just enough for the latter to change color and not turn tough. I threw in the remaining pesto and the asparagus ribbons and tossed it all a few times. When the pasta was ready I drained it, but not excessively, and tossed it with the sauce. Some fresh pepper and voilà, dinner was served.
Ingredients (4 servings)
1 large (or 2-3 small) squid
a half cup of pesto
a couple of asparagus