has everyone seen hapa bento’s announcement about this month’s BOMB (“best of the month bento”) theme? what a fun one!
here’s my contribution… he’s not an easter bunny, just a goofy spring bunny with his own carrot. he’s made of cheese, cut with a toothpick using a stencil i found online. i applied some orange soy paper for the patches on his belly and ears.
he’s plopped down on some pesto primavera pasta (also springlike with its fresh and light veggies — recipe below), and will make his way past the carrot baran to the garden patch of sweet mini yellow pepper, grape tomato, strawberry, pea pods, blackberries, and mini plum. there’s a halved portobello soy burger in there that i’m hoping to beat him to!
here’s a close up of my bunny, and then the recipe…
pesto primavera pasta
- 1/4 box tricolore fiore pasta
- 1/4 box tricolore bowtie pasta
- 2/3 bunch asparagus
- 1 small zucchini
- about 20 grape tomatoes
- 4 tbsp. pesto (i used pre-made from a jar, but here’s a great simple recipe i use when basil is in season and bunches are cheap)
- salt and pepper to taste
- chopped parsley and grated parmesan for garnish
- put a big pot of water on to boil.
- while the water is boiling, halve your grape tomatoes and set them aside. bend a “test stalk” of asparagus to test where it’s pliable and where it’s woody; cut the entire bunch on the line where that stalk breaks. discard the woody ends, and then cut the remaining stalks on the bias into approximately 2″-long segments. slice your zucchini into rounds or mezzalunes.
- when your water has reached a rolling boil, salt it (about 2 tbsp. kosher salt). add your bowties first — these are bigger and will take slightly longer to cook than the fiore shape. after about 2 minutes, add your fiores. when the pasta is just slightly too all dente, throw your chopped asparagus and zucchini into the pot. when the pasta is done, turn off the flame and drain the whole pot with a colander.
- add the pasta, asparagus and zucchini back into the cooking pot, but keep the flame off. add your halved tomatoes and your pesto, and mix thoroughly. season with salt and pepper as desired.
- top with a bit of chopped parsley and parmesan cheese.
that’s it! super, super simple, but also super fresh and springy tasting. you can substitute other veggies to turn this recipe into a fridge-cleaner-outer, too.
i’m in miami for a business conference tomorrow evening through friday evening, so no bentos for me until next monday. see you on flickr and twitter, though!
