Pesto pasta has always been our family’s fast food.  Boil pasta, throw in (house-made) frozen pesto and voila! Dinner! Summer means fresh basil though, and an amazing deconstructed pesto that’s just as fast: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat. Don’t brown the garlic, just infuse the oil with garlicky goodness. When the pasta is done, drain and toss with the olive oil, parmesan and a generous handful or two of chopped basil.  Salt, pepper, nuts if you like, and a side salad. Done! We’ve got fresh basil, lettuce, cucumbers and more for your fresh, fast mid-week meals!