If you want meat with this, some lemon-garlic grilled chicken would be good. We just had it with steamed, lemony-buttery broccoli. I used the last of my beloved wagon-wheel pasta for this. The kids loved this, and had the leftovers for lunch the next day. I also used some homemade pesto I had stashed in the freezer. See the original recipe for a fresh tomato topping recipe; we just topped ours with plain chopped tomatoes because of lazyness on my part.
Creamy Pesto Pasta
adapted from A Little Less Meat
14 oz (or so) favorite short pasta shape (wagon wheels, radiatore, mini shells, etc)
1 cup veggie or chicken broth
6 Tablespoons (more or less) prepared basil pesto
8 oz. Neufchatel cream cheese (softened)
1. Boil pasta according to package directions and drain.
2. Meanwhile, combine the broth (start with a half cup; add more if desired), pesto, and softened Neufchatel in a blender and blend until smooth. Pour the sauce over the cooked pasta and toss to combine. Top with fresh tomatoes if desired.
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