This is a vegetarian pasta dish that even a meat lover won't be able to resist. The porcini mushrooms add a rich, meaty flavor to the pesto, and the walnuts provide a crunchy kick. You could serve the pesto with any pasta, but I like the pasta shells because of their presentation value.
As an added bonus, the pesto is not only really easy to make, but will keep very well in the freezer. Make some extra and you'll be able to whip up a quick meal when you're in a hurry.
Polenta is a fine-ground corn that is pretty easy to prepare. It can either be prepared soft and creamy, or dry and firm. Personally, I prefer the consistency of the firm version. The preparation is fairly simple; just constantly whisk the cornmeal in liquid until each grain swells up, refrigerate and cut into slices. Right before you're ready to serve, place the polenta on a grill pan to create some nice grill marks.
To create the perfect summer dish, I've paired grilled medallions of polenta with a creamy lemon caper goat ricotta cheese sauce. It's divine!