Pesto Pasta on St Paddy’s Day
Happy St Patrick’s Day all! Please be safe today.
Do you have a corned beef in the slow cooker? Do you have a friend who makes the best corned beef? How will we all have green beer this year? COVID-19 you SUCK!!!
I would love to have a corned beef in my slow cooker, but I’m the only one in my house who likes corned beef. Which is cool, but after a few years of eating leftover corned beef, every day for the whole next week made me not want to make it any more. A sad situation. I agree.
So since I have leftover pesto from last nights dinner, we shall have Green Pasta. Hey, its Tuesday. I worked all day. And even though I need to make all of my food, I’m allowed to have some shortcuts.
Spoiler alert: I make huge batches of several staples, so that when I’m tired after running like a crazy person all day at work, I still have a yummy, safe, under 30 minute meal to make.
Pesto Pasta
- 1 cup Presto Pesto
- 1 cup reserved pasta water
- 1 package your favorite gluten free pasta
Cook pasta according to the directions on the package.
Hold back 1 cup of pasta water before you drain the pasta. Put the pasta back into the hot pot.
Immediately add the pesto to the hot pasta, tossing continuously. Add reserved pasta water a few tablespoons at a time, to help coat all of the pasta with the pesto.
Serve immediately.
I know you and your family will enjoy this flavorful dish. I used @TraderJoes Yellow Lentil and Brown Rice pasta.
You can have a filling and complete meal in minutes. Just boil some pasta.
If you can have cheese, a nice grating on top would be lovely here.
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