A couple of weekends ago I took advantage of a particularly nasty, wet, rainy day to have a cook-a-thon in the kitchen. I made batches of roasted peppers, caponata and pesto to store in the freezer.
Tonight for dinner I'm taking advantage of my garden's largess by using some of the pesto I made that wet, rainy day.
Pesto is and of itself is a raw sauce, but I'm upping its raw credentials by adding a pint of sliced cherry tomatoes and a finely chopped, yellow, bell pepper into the mix.
The pesto will be tossed with the tomatoes, pepper, Romano cheese, salt, pepper and whole grain pasta for any easy dinner.
I just love having a freezer full of garden bounty!!!
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