Fusilli with Pesto

After a day of leftovers - partly because of the heat but mainly because of the lethargy brought on by the heat - it is time for a real meal. But what to have? "There are still empanadas," says Drew.

Raul, who is sweaty and recovering from road rage after being in the un-airconditioned car for five hours, is not enthused. "Too heavy. I want something light."

Drew offers to put together a salad but yesterday's burgers were sided with a salad, and it would mean a trip to Food Basics for some basics. Inspiration strikes when, sitting on the balcony enjoying the slight breeze with the dog baking happily in a patch of sun, Drew remarks, "I can't believe how large the basil leaves are."

"Pesto!" exclaims Raul.

Into the mini-Cuisinart goes 10 of the largest basil leaves from the balcony garden. Raul adds garlic paste, a handful of cashews, ground Parmesan and black pepper. A push of a button and it is pureed. He adds olive oil until the mixture is the consistency he wants. "We don't have enough penne," he complains.

"Shall I run to Basics?" offers Drew.

"It's too hot," says Raul, wiping his brow. "Don't leave the air conditioning. And it's not on sale this week."

"What about fusilli?" asks Drew. "The pesto will stick to the curlicues."

"We only have whole wheat fusilli," complains Raul. "But the sauce will cling to it." Raul has a preference for traditional pasta but has been converted to enjoying brown rice beyond its purported health benefits. "And I'll put on lots of Parmigiano-Reggiano."

The pasta is stirred into the pesto and ladled into bowls. It is delicious but, "It doesn't taste very basil-ish," says Raul. "Maybe because it was picked mid-day. I'll have to research the best time to harvest."

"Or maybe it's just a mild basil," ponders Drew. "It is Genovese basil. Is that mild?"

"I will find out," says Raul. "As soon as I finish eating."