Writing on the 26th, sry. Awhile ago, D mixed together a tomato pasta sauce from the fridge, a bit of leftover olive tapenade, and some leftover pesto (though not all of it), which made quite a tasty sauce. I used the little that was left of this, tossed the cooked pasta in it, and streamed a bit more pesto over the top of the dish. Got home really late, as I recall, so this is not a bad punt.
We had an old friendly wine with this – not great, but also very inexpensive (about $4 from TJ’s) called “L’Authentique”. I liked the border of the label, so that’s all you get.