So this recipe is a little lame for my first post, but since it was so yummy and easy, I figure I'd share it! This sauce can easily be used on warm pasta or cold pasta dishes, but last night for dinner we used it on a warm pasta dish (bow-tie chicken pasta with asparagus to be exact). I found this recipe in my Women's Health magazine from July and modified it a little. Here ya go!
3 tbsp pesto
2 tbsp lemon juice (I used a fresh lemon 'cause it just tastes better)
2 tbsp Parmesan cheese (I used Bel Gioioso, finely shredded...but I'm sure grated would work, too)
1 tbsp extra virgin olive oil
1/4 tsp salt
(The next 2 ingredients I didn't use because I forgot to pick up parsley at the store and my grocery didn't have any jarred peppers. Next time :))
1/2 cup chopped Italian flat-leaf parsley
1/2 cup chopped jarred roasted red peppers
Combine all of the ingredients in a small-medium sized bowl and serve over pasta dish.
*We used Lawry's seasoned pepper and garlic salt on the chicken and asparagus, and pan fried both. The garlic really complimented the flavors in the sauce and the pepper toned down the tangyness! It was the perfect, light, sauce to use on any white meat pasta dish with a salad and Italian baguette. Bravo!
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