Hello there lovely people,
So I'm going out on a big limb here, and putting up one of my new favorite quickie dishes. Pasta with sundried tomato basil pesto sauce and artichoke hearts. To create this yummy and super simple dish this is what you need is:
- Noodles-I use rotini
- Extra virgin olive oil (optional)
- Artichoke Hearts
- Classico Sundried Tomato Pesto Sauce
- Parmesan cheese (optional)
- About 20minutes
- I boil one serving of rotini noodles (I typically prepare just for myself, so prepare noodle amount according to the number of people to be served)
- While the noodles are boiling I remove 2 artichoke hearts and put them in a bowl (I use the bowl that I am going to eat out of to save on dishes)-I buy the artichoke hearts in the can and I usually get Vetigo (I think that's the name, it's something like that :-) and I just get regular artichoke hearts no seasoning or anything
- I cut the artichoke hearts up into about eight chunks each-this will depend on how chunky you want the artichoke hearts
- After the noodles finish boiling I drain most of the water-I leave just a tad so that the noodles won't fry when I put them back over the heated burner
- I next add to the noodles the chopped artichoke hearts, about 1 tablespoon of extra virgin olive oil-this gives a bit of flavor and helps the noodles to not stick together, but isn't necessary- and about 3 tablespoons of sauce (Classico Sun Dried Tomato Pesto Sauce)
- I stir everything together while the pot is over heat (I put the pot on the burner I used to boil the noodles but I turn the burner off so it's still hot, but not boiling)
- I stir until everything is well mixed and heated
- I pour everything into a bowl and top with a little Parmesan cheese and ENJOY :-)
That's all on that,
Tootles for now
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| Mmmm Mmmm good, I topped my dinner off with a good old glass of apple juice, I like to live on the edge :-) |
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