Pasta is such a good canvas for showcasing other ingredients
and one of my favorite quick meal standbys. I always keep some homemade pesto
in the freezer so that I can slap it on some noodles for a nearly instant
dinner, or add in some other ingredients for something a little more exciting
(seen here and here). This recipe takes advantage of the oven-roasted tomatoes
I featured earlier this week, which add a nice texture and sweetness to the
dish. Since I love crunch I also added in some walnuts I had lying around, but
you could really incorporate any leftovers and it would be great. A little
Parmesan cheese never hurts, too.
Pesto Spaghetti with Sundried Tomatoes and Walnuts:
Pesto Spaghetti with Sundried Tomatoes and Walnuts:
- Bring a large pot of water to a boil, season with salt, and cook 1/2 lb. whole-wheat spaghetti* until al dente.
- Drain pasta, reserving 1/2 c. pasta cooking liquid, and return to the pot with the heat turned off.
- Add in 1/2 c. fresh pesto, some of the cooking liquid, 8-10 sliced sundried tomatoes, and 1/4 c. toasted walnuts.**
- Toss for a minute or until the pasta gets coated with the sauce, then check for seasoning.
- Divide onto plates and serve.
Serves two
*Or any type and shape of pasta you want.
**To toast nuts, add to a dry hot skillet and cook for 5 minutes, or until lightly golden.
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