I cooked some spaghetti to just slightly past al dente, the way James likes it, and mixed it with some pesto sauce (leftover from our Mozza style caprese salad). I topped the dressed pasta with a thick slice of burrata cheese (also leftover) a bit more pesto and a sprinkling of micro greens from my seed starting trays. I had to thin the lettuce plants anyway so it was nice to have a tasty use for the clippings. Leftovers for dinner? Nobody would guess.