i cooked zucchini pesto shrimp for dinner along with corn. it was hella good. the pesto was a bit too flavorful, but still good nonetheless. i know how it sounds. a bit too flavorful? just trust me, it was lol. despite the sodium and cholesterol being low, the pesto flavor made the pasta a tad too salty for my palette. i’m not a big fan of salt, so that could be why i thought what i thought. though i must say, it made the perfect compliment to the sweet corn.
cooking is about experimenting with flavor in order to develop personal taste, and personal taste in regards to plates, pots, and pans, is what i’m learning about most at the moment.
-ratha, 6:39pm, 10.13.20