Rachael Ray may have been one of those chefs who have said that every pantry should be stocked with the easy-to-cook and versatile pasta. Whether or not she did, the ones who did advise their audience to have this item in their kitchen really made a great favor.
Nowadays, when fast food is commonly preferred during busy schedules, healthy versions of these meals can still be made. Yes, all one needs is the ever reliable pasta plus the wonderful Filippo Berio Sundried Tomato Pesto. The tomato pesto is a real life saver. It is made with all the scrumptious fresh ingredients that are expected in an Italian pasta dish.
According to its website, the pesto is:
Made with 40.2% delicious sun dried tomatoes, fresh Ligurian basil, Grana Padano cheese, cashew nuts and Filippo Berio Extra Virgin Olive Oil.
All that is really needed to do is to cook some pasta. In my version below, I used spiral-shaped pasta. Just bring around 3-4 liters of water to a boil in your pot (depends on how much pasta you decide to cook) and don’t forget to add salt in the water AND over your shoulders (a little tradition among Italian chefs I believe). It could take around 11 minutes for the pasta to cook. Once it is, drain the water, place it in a container and simply mix in the sundried tomato pesto. Yummmm!
If you love olives, you may also add a few slices in your dish just like what I did in mine. Plus, it wouldn’t hurt to add a few fresh basil leaves as well.
The next time you feel like savoring a home cooked meal, or if you are simply feeling lazy to cook, grab a bottle of Filippo Berio Sundried Tomato Pesto. Italy will be in your dining table in no time.
La vie est belle,