recipe courtesy of buitoni; serves 2
start to finish less than 10 min...woo-hoo!
1 package buitoni quattro formaggi pasta, prepared according to package directions (boil for 4-6 min)
2 tbsp refrigerated/canned pesto **
1 tbsp shredded parmesan cheese
1 tbsp thinly sliced sun-dried tomatoes (i added more b/c i like a lot)
1. combine prepared pasta, pesto and sun-dried tomatoes and cheese in large bowl
2. toss gently.
notes: definitely double this particular recipe as it doesn't make much. i usually use bow-tie pastas, but splurged on the raviolis this time. we love pesto dishes here and so it sucks that i can't just buy some already made pesto, add it to pasta and be good to go like i used to. i made my own for the first time (without walnuts or pine nuts) and it was actually pretty good.
for your homemade pesto...try adding big handful of spinach leaves. it makes the basil go a bit further and adds lots of yummy vitamins and minerals. zip in some lemon, garlic, and some olive oil--and you're good to go!!
ReplyDeleteoh, and garbanzos can stand in for the tree nuts!!
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