Pesto is one of my favorite pasta sauces to experiment with. Traditionally made with basil, olive oil, pine nuts and parmesan, pesto is a great way to bring some healthy greens to a dish. I pretty much use anything I have on hand and throw as much fresh herbs in as possible. My garden is bursting with sorrel, watercress, rosemary, basil, oregano and thyme so I threw that into the food processor along with some cashews. As long as your pesto base is essentially some sort of greens, nuts, olive oil and cheese you're golden. I have for some time expressed my love of Superior Past Company in the Italian Market, and this dish I used one of their $1 grab bags of fresh pasta scraps, which is great for a budget.