Pennete with Basil Walnut Pesto and Spring Peas; Spinach with Sundried Tomatoes and Kalamata Olives; Bruschetta with Avocado and Manchego

Sometimes, I am a stickler for tradition. But on an end-of-the-week weeknight when there’s not much remaining in the fridge or pantry, I really don’t mind taking ingredients from various Mediterranean countries and playing a game of mix and match. Here, a medley of various Old World items from Spain and Italy (and one from the New World) turned out great – and didn’t require a special trip to the store. The appetizer course could not be simpler. Toast the bread in the oven at 350 degrees F, then rub with a garlic clove. Spread with mashed, ripe avocado and layer with manchego shavings. Season with salt and pepper and drizzle with a good quality extra virgin olive oil.

Pennete with Basil-Walnut Pesto

With the price of pignoli (pine nuts) going through the roof, I replaced the traditional pine nuts with walnuts in this pesto recipe. Apparently, it's simply a matter of supply and demand. Food TV has bred a new generation of home chefs and the producers can't keep up with the need for this oft-touted item. I see good and bad in this.

• 2 cups tightly packed fresh basil
• 1/2 cup tightly packed fresh Italian parsley
• 1/2 cup walnuts, blanched, skinned
• 2 cloves garlic
• 1 cup EV olive oil
• 1/2 cup grated parmigiano reggiano (or pecorino romano)
• 1/2 cup pennete, penne, or other small tubular pasta
• 1/2 cup fresh English peas
  

Gently toast walnuts in oven (at 350 F) for a few minutes; or on stovetop in a dry cast iron pan for the same amount of time, until they become aromatic. Make sure to do the same with pine nuts if you are using them instead. Combine buts, basil, parsley, garlic, and olive oil in a food processor and pulse until it forms a paste. I combine the cheese and add salt and pepper to taste after the processor part is finished. Meanwhile, bring large pot of salted water to a rolling boil (add salt after the water boils to hasten the time it takes to come to a boiling point). When ready, add pasta and cook until al dente. Meanwhile, steam peas for 10 minutes or until just tender. Reserve. Drain pasta, reserving ½ cup of the water. DO NOT rinse pasta with water. Combine pasta with enough pesto to coat thoroughly and add reserved pasta water as needed to spread the pesto. Top with peas and additional curls of grated cheese.

Baby Spinach with Sundried Tomatoes and Kalamata Olives

I used baby spinach for this recipe, but mature curly spinach works fine too. Just make sure to remove the tough stems by pinching the leaf with one hand and using the other to pull the stem down. It will come right off.

• 1 pound of spinach
• 1/2 cup sun dried tomatoes, julienned
• 1/2 cup kalamata olives, pitted and coarsely chopped
• 1 clove of garlic sliced
• 1tsp crushed red pepper
• 1 tbsp extra virgin olive oil
  

Over medium-low heat, saute sliced garlic in olive oil for 1-2 minutes until fragrant but not brown. Add spinach, increase heat to medium high and cook until just wilted, about 5 minutes. Add olives and sundried tomatoes. Add crushed red pepper and salt to taste.