Wednesday, May 26, 2010

Pesto, Mushroom & Roasted Cherry Tomato Pasta - 1 - $ - V

Tomorrow is a very special day because my friend Wonder Matt is flying down from Brisvegas, just for the day, to celebrate his 40th birthday! How rock'n'roll is that! What he doesn't know is that we are going to kidnap him and his lovely lady and never let them leave the state again, so shhhhhhh.

Due to celebration shenanigans I have the day off tomorrow, so I left work quite late tonight after clearing the decks to ensure smooth sailing for those that will be in. Short on time, I had to come up with something toot sweet for dinner while driving home. I devised this super quick, slightly cheating pasta (it won't be cheating if you use homemade pesto) that literally took 15 minutes from pot to plate. Too easy!

Happy Birthday Wonder Matt!


Pasta - enough for enough of you
1 punnet of cherry tomatoes
Kalamata olives
Parmesan cheese

Preheat oven to 200C degrees and pop the water on to boil for the pasta.
Put the tomatoes in a baking dish, give a tiny spray with olive oil and place in the oven while you prepare the rest of the meal.

Slice the mushrooms and sautee in a bit of the pesto.
Cook the past according the packet directions and then drain and put back in the pot you cooked it in.
Stir through the mushrooms, olives and as much or as little pesto as you fancy.
Divide the pasta between the bowls, top with the cherry tomatoes and shave on some Parmesan.


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