Bento Challenge Week Six: Pasta

I didn’t originally intend for this to be the week’s Bento Challenge box, but we’d made pesto fusilli on Saturday (recipe couldn’t be easier: cook the pasta just shy of al dente, put basil, parmesan, garlic, walnuts, and light olive oil in a food processor and blend, mix the pesto with the pasta in a casserole dish, put some extra parmesan on top, bake at 350 for 10 minutes, then put it under the broiler until the parmesan is all nice and crispy) and had some left over. So I figured why not? I also tossed in the leftover fish and asparagus from last night’s dinner, plus tangerines from the Lunar New Year grocery run, salsa for the fish, and a salad made out of Claytonia from our farm share plus garlic butter croutons and prefab grilled artichoke hearts. Pretty much just thrown together, but it fits the theme, so why not?