Green pasta (this is not pesto)

Pasta and macaroni Italian cuisine

(Originally from www.iatethewholething.com) <br />The mother of invention really is necessity. One desperate, hungry evening I was in need of a quick dinner (or, this particular night, a pre-Banana Pudding Trifle snack). Cavatappi in the pantry, a leek and some arugula in the fridge and, voila, dinner is served. You can substitute the leeks with about 3 green onions, still sautéing them, though not as long—it just so happens that I had a spare leek (they’re always sold in bunches of 3 and you only ever seem to need 2 at most… why is that?). You could really puree all of the green stuff at once rather than throw roughly chopped leaves in at the end but seeing the leafs really drives the green, herby point home.