Easy Weeknight Pesto Pasta Dinner

Sometimes, and by sometimes, I mean all the time, you just don’t feel like making an elaborate dinner!  This easy pasta recipe is great for a quick weeknight meal.

Ingredients:

2 cups frozen peas

1 16 oz box organic pasta

1/2 cup sun-dried tomatoes, chopped

3/4 cup fresh homemade pesto

1/2 cup olives, halved (I used the green & kalamata olive mixture from Whole Foods)

fresh tomatoes for garnish

salt

Directions:

1.  Boil salted water and cook pasta according to package instructions.  Use a timer to ensure pasta is cooked correctly.

2.  When four minutes are left on the pasta timer, add the frozen peas to the pot.

3.  When timer goes off, taste pasta to ensure it’s cooked al dente, and then strain pasta and peas.

4.  Put pasta and peas back into pan and add pesto, sun-dried tomatoes, and olives.  Mix together.

5.  Serve in pasta bowls and garnish with fresh tomatoes.

Photo Directions:

1.  Boil salted water and cook pasta according to package instructions.  Use a timer to ensure pasta is cooked correctly.

2.  When four minutes are left on the pasta timer, add the frozen peas to the pot.

3.  When timer goes off, taste pasta to ensure it’s cooked al dente, and then strain pasta and peas.

4.  Put pasta and peas back into pan and add pesto, sun-dried tomatoes, and olives.  Mix together.

5.  Serve in pasta bowls and garnish with fresh tomatoes.

6.  And the great part about this recipe is that it makes more than enough for both of us to take for lunch!

Source:  A Mrs. T original