Pasta, pesto…and presto! You have a great dinner that everyone loves. The pasta and pesto combination cannot be overdone, in my opinion. I could eat it every day! That being said, I still love coming up with other add-ins to keep it interesting. This time I was in the mood for snow peas. I saw them in the grocery store and they looked so fresh and delicious, I decided to feature them. Then I decided on a few more ingredients to toss in there. Grape tomatoes? Yes! They are so easy and delicious. And a can of artichoke hearts, just because we love them. Oh, and the mushrooms in the fridge were nearing the end of their lifespan, so I threw them in the mix as well!
The end result was a dish that made Thing 2 say ‘Mmmmmmm’! Do you believe it?!? I was ecstatic. I think I even did a little happy dance. (In all honesty, though, he did pick out the tomatoes, as you would expect. But still, it’s a win!!)
- 1 (20 ounce) package mixed cheese tortellini
- 8 ounces mushrooms, roughly chopped
- 6 to 7 ounces fresh snow peas
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped
- 20 grape tomatoes, cut in half
- ⅓ cup fat-free Italian dressing
- ¾ cup reduced fat pesto
- Cook the tortellini according to package directions, drain and set aside.
- While the tortellini is cooking, spray a skillet with olive oil spray and heat over medium-high heat.
- Cook the mushrooms and snow peas in the skillet until the mushrooms start to soften and the snow peas are tender-crisp, about 5 minutes.
- Add the artichokes into the skillet during the last minute of cooking.
- Remove from heat and combine the mushroom/snow pea mix with the tortellini, grape tomatoes, Italian dressing and pesto.
- Chilled Feta Artichoke Pesto Pasta (recipebookandmore.wordpress.com)
- Lunch Idea 2: Pesto Infused Artichoke & Hummus Wrap (vegantripper.wordpress.com)
- Pasta with Asparagus, Peas and Pesto (andreasgardencooking.com)