Wednesday, June 15, 2011
Since I’m tormenting myself with a math class this summer lets work out a little word problem together.
A typical college math professor can do your 40 pages of math instruction and example problems with time consuming videos and sixty extra homework questions in 4.2534 seconds. Then said professor somehow works out an equation that it should take each student four hours a night to complete what they themselves can do in those measly 4.2534 seconds.
So tell me, how much time did it take a certain student to do those 4 hours of math? Don’t forget on top of this, this student had to figure out a new and very convoluted computer program before she could start.
Ready? If you did your math right it would be 14 hours. Yes, that’s right. 14 hair pulling hours.
So dinners are thrown together this week with whatever’s in the cupboard. Last night was tortilla soup from a mix and this pasta was crazy quick with canned turkey, pesto and artichokes.
Please forgive me for not visiting your blog if you leave a comment right now. I also hope you’re having a nice summer for me and I miss seeing what's cooking in food blog land!
15 minute Turkey Pesto Shells with Grilled Artichoke Hearts
For a vegetarian version, microwave a half-cup of pine nuts in 30-second increments until toasted in place of turkey.
13.25 ounce whole grain medium shells
7.5 ounce jar halved and grilled in oil artichoke hearts (found at Cost Plus World Market)
12.5 ounce can Turkey Breast in water, drained and rinsed
6.25 ounce jar pesto
1/2 cup shredded Parmesan Cheese
Salt and pepper to taste
1. Bring heavily salted water to a boil. Cook pasta according to package directions. Add a couple minutes if you prefer a less whole wheat texture to your pasta. Set aside about 1 cup of pasta water near the end of cooking time.
2. Drain the oil from the artichoke hearts into a large serving bowl. Cut the artichokes into quarters and add to the bowl. Add the turkey, pesto and cheese. Toss to combine.
3. Drain pasta and add it to the bowl. Toss to combine. Add salt and freshly cracked pepper to taste. Add some of the pasta water if needed. Sprinkle with more Parmesan if desired. Serve immediately.
Recipe and photograph by Laura Flowers.