Le Food Snob

Edamame, Arugula and Herb Pesto Pasta

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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. In a small skillet heat pesto until is starts to bubble. Add pasta salad and heat thoroughly. (Arugula will begin to wilt.)
  2. 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.

Recipe rating: 

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