Photo and Recipe created by Paulette Le Pore Motzko
COPYRIGHT July 2015
Shell Pasta With Pesto and Sliced Ripe ROMA tomatoes. …so simple but so good.
2 cups Barilla Shell Pasta cooked 8 minutes, until AL dente.
A few tablespoons Buitonni Basil Pesto
3 ripe ROMA tomatoes
Just eye the proportions and make however much you want.
CHICKEN LOVERS VERSION:
Other good additions are grilled garlic chicken julienned on top thr dish.
Cook the pasta and drain in a colander or with a slotted spoon large strainer.
Move to serving dish and slice tomatoes and add to the cooked pasta and pesto, turning to make sure the sauce is evenly distributed.
To make a CAPRESE’ Pasta Pesto Casserole
Add a few pieces of chopped fresh mozzarella to the dish.
For a gooey, cheesey, more high fat version, add one cup of good quality shredded mozzarella like Kraft as the crowning glory to the dish, while steaming hot.
Oh yeah, I forgot about the zucchinis I bought to go inside the thing! Put them in the freezer and forgot about them!
The next version of this will have chopped zucchini, tomatoes, pesto and mozzarella.
What else do you think would be good variation can you think of?
Have a Delicious Day!