The sun has set and the sky looks as though it is wounded in the spot where it sank below the horizon. Crimson blends into the purple sky and the moon sits just above, a crooked sliver of silver smile.
We’ve had a string of hot days lately. Our apartment is just to the right of the heart of town, on the second floor. The sun beats down all day and bakes the old white house, the heat of the roads and the cars and trucks and tour busses rises and gets caught in our living room – our front room and the hottest spot in the house. Thankfully, the rooms to the back of the apartment stay relatively cool and dark during the day, so there is an escape available if needed.
I haven’t needed the escape yet, but this disturbingly bright, hot day chased me into the bedroom to do my ironing, hiding from the glare and noise of Saturday afternoon on Main Street.
But now it is nearly dark, and I am willing the startlingly cooler air in with fans and coaxing tones, but it’s still pretty stinking hot in here! The thought of turning on our electric hotbox and cooking something involved makes me want to… well, not.
Time for a cold meal, eh? I found this recipe on the internet the other day and have wanted to try it – or my personalized version of it, this seems like the perfect occasion.
Creamy Green Pasta
1/2 pound pasta, cooked and cooled
1/2 pound fresh spinach
1 tsp minced garlic
a teaspoon or so of olive oil
1 avocado, peeled and pitted
1 Tbsp basil pesto
1 tsp lemon juice
I (said in a disgustingly boastful sort of way) have a husband who will eat green things, and good deal because this may be the greenest food I have ever served. The spinach got sauteed with the garlic and olive oil until the spinach was completely cooked, then it was cooled. In my dear little food processor, I put the avocado, pesto, some salt and pepper and lemon juice – and then the spinach. It all got blended into a delightfully vibrant green ‘sauce’ and then stirred into the pasta.
I will serve it to my green-loving Alex when he gets home, with fresh tomato slices and watermelon – the perfect culinary end to such a scorcher! I have tasted it (of course- the best home chefs taste, and taste often!!) and it is utterly creamy and rich, almost as if it had some sort of cheese in it – very good! It’s going to be a repeat meal at our table!