Pasta with Walnut Pesto and Tomatoes
Serves 2
6 oz. pasta, cooked al dente (make this dish gluten free with rice pasta)
1/4 - 1/2 c. walnut pesto*
2 medium heirloom tomatoes, cut into pieces
* My original post is for spinach walnut pesto - use 2 cups basil and omit the spinach for a more traditional taste.
Drain the cooked pasta and return to pan. Add pesto and tomatoes and stir until combined. That's it! If you make the pesto ahead, this meal comes together in the 10 minutes or so it takes to cook the pasta. The perfect weeknight meal!
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