Curran's Favorite Pesto Dish |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My college roomie introduced me to pesto and I've been in love ever since. 2 kids later... I passed on this love to my 1st son through this super simplified dish. I really started using it when he was a toddler to add veggies to his diet (he's a notorious veggie hater) and now he's 10 and asks for it at least once a week. A person could get really imaginative with the meats and veggies or types of pesto (homemade would probably be great... but I haven't had time for that in at least 10 years!). To make the budget version, use regular ham, tomatoes, &and white shrooms instead. Sometimes I have added wine while sautéing the veggies. Riesling has been my favorite thus far. Ingredients:
1 (1/2 ounce) package pesto sauce mix (like knorr) |
1/2 cup water |
1/4 cup extra virgin olive oil |
1 (16 ounce) box pasta, of choice (we like tricolor rotini) |
1 -2 medium zucchini, chopped |
4 -8 ounces cremini mushrooms, sliced (baby portabella) |
1/2 medium onion, chopped |
2 -4 garlic cloves, diced |
2 -3 plum tomatoes, chopped |
2 -3 slices prosciutto ham, chopped |
Directions:
1. Prepare pasta according to package directions.
2. Prepare pesto sauce according to package directions.
3. Using EVOO or cooking spray, saute the garlic and onions 1-2 minutes over medium heat.
4. Add prosciutto and continue sautéing 1-2 minutes.
5. Stir in zucchini and mushrooms, add tomatoes last. Stir occasionally and cook until veggies are tender.
6. Add prosciutto and veggies to pasta. Pour pesto sauce over and stir everything together.
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