Feb 21 Dinner: Sun-Dried Tomato Pesto Pasta
This meal was courtesy of PaleOMG, who is hilarious and total badass. M and I were talking about doing a “pasta” dish tonight, so when her post popped into my blog reader this morning, I emailed him and said, Let’s make this!
I was in charge of the pesto. I used closer to 1.5 cups of olive oil to get a smoother texture, but we didn’t end up using all the pesto in the dish.
M grilled the chicken to cut down on cleanup time. We also used spaghetti squash instead of zucchini…we were supposed to make Melicious’ Pad Thai this week but I accidentally ate real pad thai on Sunday, so we needed to use the spaghetti squash up.
We doubled-up the recipe to have leftovers. Because we altered the recipe a bit, we didn’t really have to do much cooking once the asparagus was sautéed.
It was a great dish! Small edits for next time:
- We didn’t add enough salt during prep - more salt next time.
- We’ll add some red pepper flakes into the pesto - we were looking for a bit of spicy heat. We sprinkled some on top this time, but I think the pesto will be nice with a little kick!
Get PaleOMG’s recipe here - there’s a fun video as well!