Pasta and Pesto

Every student notoriously finds the independence of the move to uni unnerving, whether that is with regard to money, food or even personal hygeine. For me, it was not so much that I couldn't cook - I could -  it was the routine of continually making meals for myself day in day out, and more specifically making meals which were both satisfying and cheap.

Having always played on a netball team, the move to University netball was an easy transition.  However, three training sessions and one match a week was not so easy.  Aside from aching muscles and the sad realisation that I spend most of my week in sports clothes and trainers, I realised I was much more hungry than usual, and to counter this found myself fitting in a sneaky 4pm light meal, in time for training usually at 6.

After much consideration, I have decided my first blog post should detail what has become one of my favourite uni meals, and what I often have for that 4 o clock filler meal...

Pasta and Pesto.  Suprisingly more common in a student kitchen than you might think - at one count last term there were ten jars of pesto in our kitchen of seven.

Sounding so simple with those two ingredients, there are actually a few things to note.  Firstly, Pesto, I have discovered, is like beans. Or dry shampoo.  You just can't skimp on the classic brand for a cheaper home-brand version. Tried and tested, the truth is that Sacla Italia is for pesto what Batiste and Heinz are for those other student favourites.  There's just no getting away from the fact that coop's own brand, usually so reliable, doesn't cut it for that subtle and oh-so-sophisticated blend of basil, garlic and olive oil.  I don't know why, I don't know how, but for the best pasta and pesto you are going to have to fork out that £2.29 and buy a jar of the best.

One of the many joys of this meal, is the speed with which it can be cooked and consumed.  It's easy, it's healthy and it's perfectly filling, here are the few short steps to the dish of your dreams:

Boil the pasta with a sprinkling of salt in the pan.
In the last few minutes (time it carefully), place a metal culinder (or steamer) over the pan with a few slices of courgette in.
Cover with a lid and steam veg for about a minute.
Drain the pasta and mix pesto and courgettes together in the pan.

NB. Baby spinach is also nice here, no need to steam just mix in with the hot pasta after draining so that it wilts.

Also, please do not stint on the pesto.  There's nothing worse than a stingy half-hearted coating of the green stuff.  Go crazy.  You've left home now show the world you can do what you want and mix in an extra spoonful.

It is important that the last few steps of this simple and yet nuanced procedure are done with haste.  It adds to the sense of excitement and there is nothing better than absolutely piping hot pasta and melted cheese on top of sticky pesto and juicy veg.  For extra simplicity, eat out of the pan.  Suprisingly satisfying and saves on washing up.

So there you have it, probably one of the best student meals known to man, and a downright beaut for optimum netball energy.

Next post: Trials and Tribulations of the student supermarket shop.