cold cavatelli with pesto

I don't know what the temperature is like where you live but this time of year in DC it's about a thousand degrees and ninety-nine percent humidity.  This COULD make dinners and entertaining less tolerable than expected, even if you do have killer AC.  One FOOL PROOF dish you can always count on is just plain pasta and pesto.  Make it the night before and leave it in the fridge or earlier in the day so you there's plenty of time for the food (and your kitchen) to cool off.  Just boil a pound of pasta as per usual.  Pictured above are cavatelli, but feel free to use whole grain pasta or even cheese ravioli. Drain them then gently fold in a 2 or so cups of pesto.  You can find it already made in almost any grocery store but if want to try your own pull out your blender and the basic ingredients are olive oil, basil, garlic and salt.  If you want, use cheese instead of salt or add some pine nuts or walnuts for a variation.  This is as easy as can be and acts as a pasta salad or main dish.  A tupperware of this in the office the day after is pretty off-the-chain too.