A Pesto Pasta Recipe Ideal for a Weeknight Dinner

LONDON — “What’s for dinner?”

It’s a query we ask ourselves (or is requested of us) every single day. The intonation varies. Some days, it’s energized anticipation: “What’s for dinner?! The world is our oyster: Where shall we go?”

Other days, it’s a bit much less of an exclamation, and extra a case of standing in entrance of the fridge and questioning, “What on earth is for dinner?” Chances are, it’s dried pasta. Add pesto and a few grated Parmesan, and it’s a job carried out.

Arugula stars on this pesto, however kale or watercress may additionally step in.Credit…Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

For all of the methods we may go together with each meal (and for all of the cookbooks encouraging us to experiment), it’s very straightforward to get caught in a kitchen rut. Everyone’s rut — or routine — appears totally different. For my half, there are 9 or 10 meals in pretty fixed rotation at residence: New meals are tried, after all, however we as a household largely default to the dishes that may be made with half a watch on one thing else and that, crucially, get everybody fortunately and successfully fed.

There’s a tendency to be a bit down on ourselves for this method to cooking and consuming. My pondering, although, is the other. I’ve at all times been a large believer within the paradoxical freedom that outcomes from imposing construction. Rather than seeing it as a limitation, I believe there’s a large launch in having this routine, this template — this “rut” — as a agency place to begin.

And so it’s with our time-honored traditional: the tried-and-tested-and-much-loved pesto pasta. It is exactly as a result of dried pasta is such a kitchen staple we are able to cook dinner just about blindfolded that we must always have the arrogance to mess around.

The beans and pasta go into the pot on the identical time for speedier cooking.Credit…Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

We know the pasta goes to be sturdy sufficient to deal with, say, a can of white beans added to the pot. We know that white beans love thyme, so this hardy herb can observe in with out something going incorrect. Have a can of anchovies or some cubes of pancetta you need to add? Go for it! As for cheese, as long as it’s agency sufficient to grate, you possibly can experiment with all kinds aside from Parmesan with out the entire thing falling aside.

So, too, with the pesto we’ve made so many instances. The longer we’ve been within the so-called rut, the extra confidence we must always need to know that so many issues can be utilized instead of the basil. Arugula leaves and parsley, as right here, kale or watercress each work nicely. Almonds or different nuts work instead of the pine nuts. And so on.

Instead of seeing the dishes in your repertoire as limitations, see them as freedoms: They’re those you possibly can improvise on with out judgment, those you possibly can mess around with with out having to strive too arduous. That, my associates, is what’s for dinner.

Recipe: Pesto Pasta With White Beans and Halloumi

And to Drink …

The peppery, bitter taste of the arugula, the richness of the beans and the saltiness of the halloumi name for an incisive white wine that may stand as much as the assertive flavors and refresh. An assyrtiko from Santorini can be a nice selection. So would a restrained sauvignon blanc, whether or not from the Loire Valley, South Africa, New Zealand or wherever else. Italy is filled with good choices — Gavi from the Piedmont area and Etna Bianco are two. You may strive a vermentino from Corsica, my favourite supply for these wines, and the place the grape is rendered vermentinu. A crisp albariño can be good. Several producers on the West Coast are doing nice issues with picpoul, an obscure Rhône grape. It has nice acidity and would go superbly with this dish, if you could find one. ERIC ASIMOV

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