DINNER // LUNCH
BY CHEF SAVVY
BOIL PASTA
1
Boil pasta until al-dente per box instructions.
PROCESS PESTO
2
While pasta is cooking add all of the pesto ingredients to a food processor. Pulse until smooth and creamy. If needed add more oil to thin it out. Season with salt and pepper to taste.
COOK TOMATOES
3
Preheat oven to 400 degrees. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized.
HEAT GREENS
4
Heat the remaining tablespoon of oil in a large skillet (you can also use the pot the pasta was cooked in). Add the arugula and spinach mix and cook for 2-3 minutes over medium high heat until the greens have wilted.
COMBINE
5
Add the cooked pasta, 1/2 cup pesto and roasted tomatoes to the skillet. Toss to combine. Season with salt and pepper to taste. Serve immediately with extra parmesan cheese for serving. Store leftover pesto in the refrigerator for up to a week.
CAJUN CHICKEN BAKE
BUFFALO CHICKEN MAC & CHEESE
CHICKEN POT PIE PASTA