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I have many fond memories of my grandma Mary in my childhood kitchen, though very few involve her cooking. Grandma was a card shark through and through, so she spent much of her time shuffling and dealing rather than slicing and dicing. Hours would go by as the two of us remained planted at the dining room table tallying scores and talking smack.<\/p>\n<\/div>\n<\/div>\n
When I wasn\u2019t feeling my best, she\u2019d make me one of my favorite meals: a bowl of piping hot pastina topped with a pat of butter. (She also made some mean stuffed bell peppers<\/a>.) I\u2019d submerge the butter square under heaping spoonfuls of the star-shaped pastina, until it was near fully melted and then practically inhale the contents of the bowl \u2014 burnt tongue be damned.\u00a0<\/p>\n<\/div>\n<\/div>\n Though it\u2019s been well over a decade since I\u2019ve eaten the simple dish, I recently discovered a similarly satisfying two-ingredient dinner, all thanks to a recent trip to a Whole Foods Market store opening.<\/p>\n<\/div>\n<\/div>\n One of the best parts of my job as The Kitchn\u2019s Senior Groceries Editor is visiting retailers and learning about new and exciting products. This past November, I visited the Whole Foods Market in Jersey City, New Jersey, on its opening day. During the walkthrough, I learned about a rare (by U.S. standards) and adorable looking pasta: plin.<\/p>\n<\/div>\n<\/div>\n The semolina dough looks as if it were cut with pinking shears (it\u2019s not, BTW), and is filled with ricotta and Pecorino Romano cheese, and, as the name suggests, basil pesto, along with pumpkin seeds and bread crumbs for just a hint of added texture. It\u2019s folded over into mini pillows \u2014 fit for the most delicious dollhouse. Because of their diminutive size, the plin take a mere four minutes to cook. Look at how they plump up!<\/p>\n<\/div>\n<\/div>\n Pairing it with pesto sauce is a no-brainer, and one of Cathy\u2019s preferred ways to enjoy this plin. I imagine the herbaceous sauce to be a nice complement to the salty, creamy, nutty flavor of the cheeses.<\/p>\n<\/div>\n<\/div>\n My go-to dinner takes inspiration from my late grandma. I\u2019ve swapped my beloved pat of butter for a jar of shockingly delicious \u2014\u00a0like, what do you mean you didn\u2019t make this from scratch \u2014 butternut squash soup<\/a> and, in lieu of the stars, the delicious pillowy plin<\/a>. When I\u2019m feeling fancy, I\u2019ll top it with freshly cracked pepper and grated Parmesan (if I have it).\u00a0<\/p>\n<\/div>\n<\/div>\n I\u2019ve been eating this one-two combo regularly since I learned about the plin last November and have zero plans to stop. I may take a cue from Cathy (and grandma) come spring and toss it with \u201cfresh tomatoes and butter with a splash of white wine.\u201d<\/p>\nWhat\u2019s So Great About 365 by Whole Foods Market Basil Pesto Plin?<\/h2>\n<\/p>\n<\/div>\n
What\u2019s the Best Way to Make 365 by Whole Foods Market Basil Pesto Plin?<\/h2>\n<\/p>\n<\/div>\n