chives and parsley; who knew?

Sometimes I cannot get enough pasta. I know my husband finds it next to impossible. Could it be the fact that pasta is a carb which once ingested turns into sugar (glucose)? Sugar, so good it's bad. Well here's another way to get your sugar OD. I found this recipe in the weekly sales paper pull-out. Chives and parsley pesto--supereasy.

Chive Pesto
1 bunch of chives, chopped
1/2 cup of flat-leaf parsley, chopped
2 cloves of garlic, minced
1/2 teaspoon salt
1/2 cup olive oil
pulse chives in a processor with garlic and salt. I use a blender; no processor.
While processing, pour in olive oil very slowly, until paste forms, about a minute.
ta-da...pesto presto.

Now...How ya gonna eat it? Huh?

May I make a suggestion, a pasta serving suggestion?

Pasta Serving Suggestion
2tablespoons olive oil
6 green onions
1/2 teaspoon salt
2 red bell peppers, cored, diced
And one yellow squash and a zucchini, both quartered lengthwise and cut into 1/2 inch dice.

salt and boil water for pasta.
heat oil in a large, heavy skillet.
add onions and salt.
cook for three mins.
add peppers, add squash.
cook until squash begins to soften, about 10 minutes, less or more, depending on how you like your squash.

Dear Betty does pesto this way , 3 ways to be exact and then suggests serving it grilled and stuffed.

Grilled Stuffed French Bread
1 loaf (8 ounces) or 1/2 loaf (1-pound size) unsliced French bread
1/3 cup sun-dried tomato pesto or basil pesto
1 cup shredded mozzarella cheese (4 ounces)
Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot

Instead of grilling, I'm going to turn the oven on broil.

cooking betty crocker

Being a product of the sixties my mother's main purpose for living (so I thought) was to please and care for her family. She had a huge betty crocker cookbook, three-ringed binder, red and white picnic checked cover, pretty...but the weight of this thing. I loved it and so did my mother, it was organized and colorful in that sixties techno-color way, filled with recipes of standard fare. Our small kitchen always smelled good, recipes from the betty crocker cookbook never failed.
I wanted to be my mother and I vowed that one day I would have a cookbook just like her and make food from recipes by betty dear...well, not quite. Cooking Betty Crocker is my interpretation --recipes culled from everywhere, a mishmash collection of mishmash, everything under the sun, delicious tried and true recipes, from ethnic small plates to resturant copycats. Please for you to enjoy.