Many of you have read my post on rattatouille or " rat patootie" as it is lovingly called at our house. Well, here is a delicious remake to use up those left overs. You know I can't stand to see things go to waste and as the old saying goes, "use it up, wear it out, make it do, or do without." This is a divine way to "make it do." We had some left over rattatouille in the frideg but no one was in the mood so I made this and everyone agreed that it hit the spot. 
1 bag bow tie pasta
left over rattatouile
2-3 spoonfuls pesto
vegan parmesian cheese
Evoo
Cook and drain the pasta. In the same pot add the rattatouile and pesto to the pasta with a dash of EVOO to loosen it up. Gently meld everything being careful to not mush the pasta. Heat through and serve topped with parmesian cheese.
The other night I had some basil to use up so I googled basil and ran with it. This is what I got. I'm really shocked that I don't use pesto more. It is so incredibly yummy and so elegant that I guess I'm intimidated. Something that delicious has got to take a lot of time and effort....wrongo! I can't believe how incredibly easy this is. More and more I find that the most delicious foods can be described as "simple elegance." They are easy with not a lot of ingredients and require very little effort. No more $6 pesto from the store!
Pesto
1 handful basil
soaked nuts (most people use pine nuts but Matthew is allergic so I use soaked almonds unless I want to watch him scratch his tongue all night)
1 clove of garlic
salt
pepper
EVOO
In a blender begin to blend everything except the EVOO. Once everything is pureed slowly add in the EVOO till it's a creamy sauce.
I find that pesto goes great on EVERYTHING!
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