Tuesday, March 26, 2013

Penne with roasted sweet potatoes, prosciutto, and pesto

The other day I discovered a Costco with a restaurant supply section. Not just napkins and things, but actual professional equipment. I felt like a kid in a candy store. Not just equipment, either--this one had a restaurant supply section, where you could buy fresh seafood by the case and entire sides of beef. Naturally, I have nowhere to put a professional-grade fryer or a side of beef, but I did buy a one-pound bag of fresh basil for $8 and was deliriously happy about it.

Naturally I had to buy a bag of pinenuts, too, so I could make pesto. Which I did. Two enormous batches.

Then I peeled, cubed, and roasted two big sweet potatoes, shredded the last of the prosciutto, and tossed those with penne and some of the pesto. Roasted sweet potatoes and pesto are surprisingly delicious together. I'm going to make this again, with more sweet potatoes.

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