The second pasta dish I attempted was one I learned when I was home for reading break the fast few days. It involved parpadelle pasta with squash ribbons, pesto, and herbed goat cheese. This dish was much simpler than the previous pasta dish as most of the things that were required for this dish were pre-bought. However, to challenge that I decided on making my pesto dish which involved toasting pinenuts, adding them to a blender with garlic, olive oil and lots of spinach and all of a sudden I had a delicious tasting pesto! As the pasta was boiling and the pesto was made, I began peeling out my squash and creating a ribbon of them which I then steamed to make them soft and blend well with the pasta. After the pasta was cooked I drained it, tossed it into a bowl with the squash ribbons, mixed in the pesto sauce and then added the crumbled goat cheese onto the pasta for a nice salty aspect to it. Overall this was a very simple dish which I am grateful I gave a chance since it may be filled with limited ingredients, it has a burst of flavour within each bite.