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Literally what I am eating for dinner as we speak. Or as I sit here typing. Regardless, I am thoroughly enjoying the fresh and Spring-like flavors this dish brings to the table. And also the shape of the campenelle pasta. I’m not someone who really knows what each pasta shape is or what it’s unique purpose is in the universe, but these small bugle-like spirals with ruffled edges look really festive and inviting to eat.

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Enough about the pasta – let’s talk about the pesto. The recipe I used was all from my head, but also loosely based off of something I read in Food Network magazine (don’t worry I was waiting on line at CVS, I don’t subscribe). The addition of sautéed mushrooms gives the dish some warmth and flavor, and the cherry tomatoes just make this plate taste FRE$H. Also instead of ricotta I used cottage cheese because that’s what I had. Sue me.

Pesto

Ingredients:

  • 2 – 2.5 cups arugula
  • 1 cup fresh basil leaves
  • 1/3 cup olive oil
  • 1/3 cup pine nuts
  • 1/3-1/2 cup parmesan or Italian blend cheese

Directions:

Just put it all in a blender until it reaches a nice, smooth consistency.

Pasta

Ingredients:

  • 1 box campenelle pasta
  • 15-20 ripe cherry tomatoes
  • 1.5 cups baby bella mushrooms, sliced
  • 5 tablespoons ricotta cheese (more or less to taste)
  • Extra arugula, pine nuts, or parmesan to top

Directions:

Cook pasta as directed. Let cool slightly, then mix in pesto sauce.

In a saucepan, sauté mushrooms with 1 teaspoon olive oil for 4-5 minutes until soft.

Add mushrooms into pasta, along with halved cherry tomatoes and the ricotta. Toss together well. Add fresh arugula, pine nuts and extra parmesan to taste.

 

 

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