In another addition of cooking for one, I decided to turn our pasta salad from Tuesday into a hot pesto pasta dish. Considering that the recipe yielded a vat of pasta salad and I don’t like wasting food, I thought heating the dish up would be a viable alternative. I was right. But really, can you ever go wrong when you’re cooking with pesto? I don’t think so.
- 1 serving of edamame, arugula, and herb pasta salad
- 3 T. prepared store-bought pesto sauce (or your own recipe if you’re so inclined)
- parmesan cheese
- In a small skillet heat pesto until is starts to bubble. Add pasta salad and heat thoroughly. (Arugula will begin to wilt.)
- Garnish with fresh shaved parmesan cheese and enjoy!
In my opinion, pesto sauce is just another one of those foods that you can’t have too much of — like butter, cheese, and chipotle mayo.