Saturday, January 31, 2009

Grilled Veggies with Pesto Spaghetti

For the past couple of days, we've been dining on hubby's wonderful barbeque'd ribs. We had some friends over last Friday (a former officemate who wanted to sample Bill's BBQ Ribs for a long time). So Hubby grilled about 5 kilos of pork (large ribs, baby back ribs and tenderloins). I made garlic fried rice, veggie kebabs, potato salad, mashed potatoes and buttered corn.

After several meals of grilled porky delight, I wanted something different. I remembered that we had some sticks of veggie kebab leftovers. In the kebabs, I've skewered zucchini rounds, oyster mushrooms and red & yellow bell peppers. The mushrooms, the oyster kind, kinda dried out because of the grilling. So I took those veggies out of the fridge, spied a jar of pesto and took that out too.

While my pasta was cooking, I added the mushrooms to a half a cup of simmering water in a deep pan. When the mushrooms reconstituted, I thinly sliced the zucchini in half-moon shapes and chopped the bell pepper. I added those to the pan too. Then I saw the water was almost gone so I added another half cup of water to the pan. Then I took my trusty pesto jar and added 2 tablespoons of pesto to the pan. I swirled everything around to get the veggies get well-coated with pesto.

By this time my pasta was cooked and I thoroughly drained it. I just dumped the pasta in the pan and mixed everything up. Then I ladled half of it on a plate and sprinkled grated Parmesan cheese all over the hot pasta. First taste was a bite of savory goodness. The mushrooms were tender and there was a hint of smoky aftertaste in every bite. It didn't take long for me to finish the plate. And the great thing is that I have half a pan of leftover for snacking tonight. :)

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