I’m not feeling too well tonight, feeling lightheaded and dizzy. I had such big plans for dinner, I wanted to make veal. I’ve never made veal before, eaten it so much in restaurants and what the restaurant can do I feel I can too, on occasions even better. I had such a delicious veal in an Italian restaurant, Rossi’s, in Hermanus on New Year’s Eve! I’m inspired to make it as well, and believe it or not I had some in my freezer. The person who invented refrigeration is a legend!
But as I get up from the couch to start dinner, I start feeling dizzy, light headed and everything just goes dark. So I sit back down and ask my husband to please get me a glass of water. I drink it and it seems to improve, enough to get up again in 5 minutes and make my way to the kitchen. Until it hits again.
I’m not really sure what’s going on, I’m not pregnant or anything and my blood sugar should be fine, I had my delicious salmon with a plum green salad for lunch. And then I remember I didn’t really hydrate well today. The only fluid I drank was my morning coffee today. There wasn’t any water at work, and we work at a base so no access to the shops to go buy water either. So I think it’s dehydration.
But lucky for me I’m married to a wonderful man, he offers to make dinner and I’m very appreciative but he can’t touch my veal! The kitchen is not really his forte, but he can boil pasta pretty good though! Pasta and eggs is as far as his culinary expertise go. And sick or not, my veal is too precious.
So dinner tonight, curtesy of hubby: parsley pesto pasta served with Italian tomatoes and Parmesan. This meal literally took 10 minutes. I know because I was secretly timing him.
What do you need? Serves 2
- Pasta( thin spaghetti)
50 ml Parsley pesto leftover from last night’s meal( salmon with roasted seasonal veg)- made with a handful of parsley, 50 ml of olive oil, 1 tbs of chopped garlic, 1/2 tsp of paprika, pinch of salt and pepper then blended.
- 8 x Italian tomatoes- cut into halves.
100g Grated Parmesan
What to do?
- Boil the pasta in boiling salty water until al dente, for 5-7 minutes, then strain.
Mix the pasta in a bowl with the parsley pesto.
Dish up the pasta coated with the pesto, add in halved Italian tomatoes for the sweetness and crunchie texture.
Dinner done! The simplest, quickest but yet delicious meal that’s ever come out of my kitchen thus far! Well done husband, I’m so very proud. Vegetarian too.
My only contribution to this meal was suggesting the pesto with the pasta, everything else was all him. I love how he added the tomatoes for texture and colour. But between me and you, I’m not sure the texture part was intentional. Beautiful looking and tasting plate of food, I see he’s been taking notes all along!
Veal dinner postponed! Time to rehydrate!