Saturday, December 26, 2009
I threw this recipe together for lunch while JT was shoveling our White Christmas out of our driveway. He asked for a warm meal and I couldn't think of anything to put together since Christmas cooking has preoccupied me and all of our leftovers were at my parents' house. Luckily, I had leftover pasta from a soup I'd made (check out that AWESOME Cavatappi -- corkscrew-shaped macaroni)
Pesto sauce (practice with ingredients and portions YOU like!)
--> Your favorite greens and herbs (about a cup to a cup and a half)
--> 1-2 garlic cloves
--> eyeball about 1/4 cup of parmesan cheese
--> the juice of half a lemon
--> drizzle in EVOO while blending/food processing until it forms a sauce
2-3 Laughing Cow cheese wedges, depending on how much pesto you have, how strong it is, and how creamy you want your pasta to be.
Cook pasta according to package directions. In the meantime, prepare your pesto sauce and dice Laughing Cow cheese wedges. Drain pasta and return to pan, removing from the heat. Add pesto and diced cheese while the pasta is still hot, stirring consistently until the noodles are coated and the cheese is completely melted and incorporated into the pasta.
If I'd had parmesan pita chips, I'd have served with that for some crunch, and JT recommended some diced, cooked chicken for protein.