Pesto Pasta with Artichoke Hearts and Sun-dried Tomatoes
Meatless Monday
Time: 20 Minutes
Ease: Simple
Review: Sometimes it is nice to throw a few things together and see what happens. OK, for some of us. I have some friends who would disagree, so if that is the case then just follow the directions below. Otherwise, feel free to improvise with this.
Ingredients; I did not add amounts so that you can adjust to the size you need and to taste.
Pasta
Fresh Mozzarella
Sun-dried tomatoes, diced
1 small jar Artichoke hearts, chopped
Pesto
red pepper flakes
cherry tomatoes
optional, brocollini, squash, zucchini, caramalized onions, add to taste or make available like a buffet.
Cook your pasta and then toss in the above ingredients until it is the texture and taste you like. I used about 1/2 cup pesto, 1 small jar artichoke hearts, 1/4 tsp pepper flakes, a handful of tomatoes, 1/2 cup of diced fresh mozzarella and mixed it all together and then served with slivers of asiago. It was a nice, yet simple dish.
My Aunt Jane has to be the best cook on the planet! She made this for us and my family has never forgotten. This past year I tried another recipe and received sad looks as they said “It’s good, ya know. It’s just not Aunt Jane’s” so, here you go! My daughter doesn’t even like shrimp, but loves to dip her bread in this sauce. (Aunt Jane got it from Southern Living, but it is just something in the way she cooks anything that is the best)
Time: 40 Minutes
Ease: Simple. They don’t say to peel the shrimp, but we do so that it is easier to eat and less messy.
Review: AAAmmaazing! This is a finger lickin’, elbow drippin, mmm mmm meal.