Hey everyone! Thanks for stopping by!
With my mom down the shore for the summer, I am back to packing my own lunches (oh the perks of still living at home) *le sigh* I take the opportunity on Sunday evening
to make a quick and easy dish that I can divide up for the week of lunches,
so I am not scrambling every morning trying to get out the door.
Today, I made a quick pasta dish that an be served hot or cold
depending on your mood that day - or how long the line for the microwave is!
You will need:
1lb medium pasta of your choice (I did whole grain medium shells to add an extra boost of healthiness)
1 bunch of asparagus
1/2 a small jar of roasted red peppers
3 heaping tbs. pesto sauce
8oz. Monterey jack cheese, cubed
Thin chicken cutlets (optional for added protein)
Cook your pasta as directed on the package, drain and set aside.
To prep your asparagus, cut off the thick white ends, and roughly chop into bite sized pieces. Since I was using my grill for the chicken, I made a little tin foil home for the asparagus, added some olive oil, salt and pepper and placed that on the grill while my chicken was cooking. Otherwise you can simply sauté the asparagus for ~8 minutes in a large skillet in some olive oil.
If you can find julienne cut peppers, use those. If not, simply slice your roasted red peppers until you have a nice little piles worth.
Next, cube your cheese and set aside.
Now that you have all of the ingredients ready, transfer your pasta into a large bowl. Add in your asparagus, pesto and roasted red peppers. Stir until completely mixed through. Lastly, add your cheese and gently toss.
If you are serving this as a dinner, simply place your chicken cutlets on top of the pasta, or you can cube the chicken and mix throughout.
After that, I simply divided the pasta mixture into tupperware containers to take to work for lunch!
I hope you enjoy this recipe and are having a great summer!
(P.s. Sorry about that splotch on the photos. I need to get my camera cleaned!)
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