Penne al pesto

Eastside Road, February 9, 2013—

QUICKLY WE FALL BACK into our basic repertory. Tonight, for example, a dish we have pretty often. I like it none the less for that.

Penne, with their ridges and their ample interiors, hold pesto sauce very well. The sauce itself has been in the ice-box for over a month now, and doesn't seem to have suffered. Green salad afterward, and applesauce.

Red wine, L. Preston (Dry Creek), 2011