If I didn't find anything usable in my fridge, I'd go to the market. I had fresh dill, toasted almond slivers, garlic, olive oil and fettuccine. I tossed all the above, except the pasta, into my blender. I added salt, pepper and red pepper flakes. I tossed it with the fettuccine, briefly considered adding white tuna but didn't, and enjoyed. The trip to the store could wait. (Lately I've been experimenting with under cooking pasta to see just how "al dente" I can take it. I'm definitely leaning toward the toothsome cooking time.)
A few nights later I tried this tasty mint pesto recipe from the http://www.greatfood.ie/ website; excellent !
Mint leaves, pine nuts, lemon juice, good Parmesan, salt, pepper and olive oil. Chop the leaves in processor. Add other items except oil to blend. Drizzle in oil until a thick sauce forms. Remember: Pesto loses its virility under high heat. Don't microwave to re-heat. And get your self some killer Pecorino-Romano/Parmigiano-Reggiano cheese even if it means dodging on the rent.
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