I’m only a week away now from ending my time cooking at the hotel. The house is ready August 1st and while I’ve enjoyed the challenge of making meals with a limited kitchen I am excited about having a full kitchen soon.
If you haven’t figured it out, it’s fairly easy making pasta in a small kitchen. All I needed for this recipe was a 4 quarter stock pot that I had brought with me; though, Extended Stay America does have a small pan you can use to boil pasta.
The thing I constantly find I miss as I cook in a hotel kitchenette are bowls – mixing bowls to be precise. To get around this I’ll cook my pasta then drain it and use the pot I just made the pasta in as a mixing bowl. For this recipe I combined the drained pasta, pesto, feta, olives and lemon juice.
I really like this recipe, for hotel cooking, because it takes only 10 minutes to make. I recommend buying some pre-made pesto. I found some Walnut Pesto at the Studio City Farmers Market last Sunday which was a nice substitution.
One pound of pasta makes enough for three meals so you can easily use this for a couple dinners and a lunch or a couple lunches and a dinner. Enjoy.
Full Recipe: Orzo Salad with Spinach Pesto, Olives & Feta.