I love just about any kind of pesto. Classic basil, tomato/almond, argula/walnut. If you have a food processor, they're super easy. This time of year, I love mixing a combination of lightly sauteed fresh veggies with pasta, a little olive oil and fresh parm.

I make something--mostly during the colder months--called "bean bolognese." I can't remember where I found the original recipe, but I've doctored it anyway. I can PM you the specifics, but the basic premise is that you saute onion, carrot, celery and garlic. Add white wine (that's then cooked off), plain tomato sauce, and a combination of pinto, kidney and garbonzo beans and serve over your favorite pasta. Obviously, it's a little heavy, but it's tasty. Of course, a real bolognese is pretty darn tasty, too.