I was so going to start this post complaining about Monday’s upcoming move and how I dread to pack stuff. And yes, by “pack stuff” I mean “looking how mum packs my stuff while I give the orders”. Bless her.
But then I went to my archive and realised that all of my posts look pretty much like this:
a) OMG I hate school I haven’t slept for 3889 nights and I hate hate hate homework. And math. And biology. And chemistry. No NO NOT ANOTHER EXAM. UGH I hate school so much ugh ugh ugh I don’t have time to do anything ugh school sucks. UGHHHHHHHHHHHHHHHHH.
b) OMG I LOVE THESE COOKIES SO MMUCH GUYS YOU HAVE TO MAKE THESE COOKIES BECAUSE THEY ARE THE BOMB. Yay cookies! COOKIES! I’ve eaten 49 cookies in a sitting omg I love cookies.
c) JON SNOW COME HERE AND MARRY ME. Ah guys, I love this man. AHHH BEARDS. SWORDS. MEN IN BEARDS WITH SWORDS. *dies* Jon Snow hehehehe.
Don’t try to deny it. That’s all I blog about and you know it. How you still come here and read my blog, I don’t know. Bless you all, I wish you have a life full of cookies, cake, spinach feta pesto tortellini salad and all the good things. Except for Jon Snow, because he is mine.
Again: remind me to delete this post once we start dating. I don’t want to come off as the overly excitable obsessive girlfriend.
Back to the pesto tortellini salad. I thought I’d try to write a different post today. You know, without all the caps, yelling and utterly obsessive comments. Which is going to be rather difficult because this salad is so good that all I want to do is write a 500 word essay on how delicious it tastes. All in caps.
We’re talking pasta, stuffed with a creamy spinach-ricotta filling and then covered in the most delicious feta-pistachio-spinach-basil pesto ever. If that description doesn’t make you want to write in caps for the next two days, I don’t know what will.
Bonus points for the fact that this is also super easy to make and quite healthy too. See? Caps are very much needed. I’m struggling to contain my excitement, I tell you.
I’m aware that this is a rather summery recipe and most of you must be craving all things pumpkin, cinnamon and warrrrrrrrrrrm BUT it’s barbecue season somewhere and these guys need a delicious pasta salad to go with their grilled dishes. And anyway, I’d be a monster if I waited until next year to share this with you.
p.s: to all my friends from the south-hemisphere, I’m so using you as my excuse next time I crave ice-cream in the next months.
Which is going to be like all the time, because it’s not as if there was an oven in my new dorm room. *sobs* How I’m going to survive, I don’t know.
I guess I’ll have to drown my sorrows in this tortellini salad. I mean, it’s no bake, quick to make and it makes mean leftovers. Absolutely busy student approved – thumbs up!
- 1/8 cup shelled pistachios
- 2 cloves garlic
- 1/4 cup grated manchego cheese
- 1/4 cup crumbled feta
- 2 cups baby spinach, packed
- 1/3 cup basil, packed
- 3 tbsp. extra virgin olive oil
- 500 grams fresh spinach ricotta tortellini
- Put all of the pesto ingredients in a food processor and blend until smooth.
- Boil pasta according to package instructions.
- Cover the pasta in the pesto sauce and enjoy!
- This tastes even better a couple of days after.
- Parmesan can be used instead of manchego.
- You can use any kind of pasta you like!
As I said, I’m moving away from home next Monday, so please send some good vibes. And by “good vibes” I mean “cookies”. And if any of you feels like kidnapping Jon Snow, send him as well. Thank you,
Happy Friday! May you all have a lovely, cookie-filled one!