twenty minute meal: penne rigate with fresh tomatoes and pesto

it’s been one of those busy days where you have no time to even think about (or pick up) dinner- then you get home, and everyone’s hungry…

 

  • 2 ripe large tomatoes, quickly chopped
  • 2 tbs or so homemade pesto sauce (from a few nights ago)-see recipe
  • or, 2 tbs arugula-hazelnut pesto-see recipe
  • about 2 cups dry penne rigate (or whole wheat / brown rice penne)
  • 2 tsp extra virgin olive oil
  • a touch of sea salt & cracked pepper
  • parmesan cheese (optional)
  • 20 minutes (as long as you have ready made pesto in your refrigerator- which you really should)

you’ve got dinner!

cook pasta al dente per package instructions in salted boiling water. mix pesto in a bowl with tomatoes and olive oil and add a teaspoon or two of the water from the cooking pasta. add cooked pasta to sauce, enjoy….simple as that!

 

 

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