Pesto pasta is a great quick dinner that can carry over for lunches. Whether you want to make the pesto with what you have or you buy a quality pesto from the store. You can bulk out this pasta with extra ingredients, kept it vegetarian or add some chicken. My go too are sundried tomatoes, red onion and spinach. I usually make my pesto in bulk and store in the freezer. I will do a recipe in the future for the pesto.
Ingredients:
– 3 tbsp pesto
– 1/2 red onion – diced
– 1/2 cup sundried tomatoes
– 2 handful fresh spinach
– 1 cup of button mushrooms – sliced
– 250g pasta of choice
– Salt & Pepper to season
– Optional – cooked chicken
– Parmesan as desired
Method:
1. Put pot of water on to boil.
2. Add olive oil to pan, brown chicken off. Remove from pan.
3. Add onion and mushrooms, cook well.
4. Add pasta to boiling water.
5. Add spinach, tomatoes and chicken to pan.
6. Add cooked pasta and pesto to pan. Stir well.
7. Salt and pepper to taste. Top with desired amount of parmesan.
