Friday, August 31, 2012

Parmesan Pesto Pasta

Ok so this recipe is a complete pantry raid meal -- but we loved it!  We had pesto and red peppers left over from some sandwiches we made a while back and needed to use them up.  The elbow macaroni we also had on hand, but you could really use any type of macaroni noodles you like.  The chicken could also be left out if you are looking for a lighter lunch salad, quick appetizer or meatless meal.  I actually whipped up a batch of this a few nights ago without the chicken because I was looking for something quick and light, and my husband had already eaten...

This Parmesan Pesto Pasta is also super kid friendly too!  My 1-year old chowed down on it!!  I honestly could not believe how simple this was to make.  Add a mixed green salad and you've got a healthy, filling dinner in under 10 minutes!!

Parmesan Pesto Pasta Recipe

Prep Time: 2 minutes 
Cook Time: 6 minutes 
Total Time: 8 minutes        
Servings: 3

  • 1 cup elbow macaroni, uncooked
  • 1/4 cup pesto (I used Trader Joes)
  • 1/4 cup parmesan cheese
  • 1/2 cup roasted red peppers, chopped (I used Trader Joes)
  • 1 cup cooked chicken, cut into bite-sized pieces (optional)

  1. Cook pasta according to package directions.  Strain and return to pot.
  2. Add pesto, cheese, red peppers, and chicken (if using) to macaroni and stir to mix.
  3. Serve warm or cold. 

To Freeze:
Let pasta cool completely.  Spoon pasta into freezer bag or container and freeze.

To Thaw:
Remove pasta from freezer the night before you wish to use it.

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