Thursday, April 29, 2010

Dinner tonight (Last Night, really).

Pesto Linguine.***

1/2 an onion
head of broccoli
sliced mushrooms (1 package, fresh not frozen)
1 red pepper
olive oil
sea salt
whole wheat linguine
pesto, as per this recipe
shredded asiago cheese

Cut up the vegetables. (Meanwhile start boiling water for the pasta.)

Start some olive oil over medium heat, maybe 2 T, then add the onion. Cook for 5 minutes, then add broccoli and peppers, cook another five minutes, (you could also start cooking the pasta now) and finish with mushrooms and another five. Switch off stirring and covering pan with lid to trap in moisture. Sprinkle with salt.

After draining the pasta, add some scoops of pesto (till it "looks good," I think I added three scoops) and stir it up, then add the asiago to taste. You could also use parmesan, I just accidentally bough asiago.

Serve the vegetables on a bed of the delicious pesto linguine, and enjoy!


***This was inspired by the pesto cavitapi at Noodles and Co., which is my favorite there!

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