I couldn’t help but share one more summery dish even though my poor tomato plants are all done now. I actually made this for dinner one night, not even thinking to take pictures. It was way too dark by then anyways – I’m already missing the summer light! But it turned out so delicious I had to make it again to share with you
I made a ton of pesto to freeze this summer, but unfortunately I’m already thinking it wasn’t enough I just love it too much! Next year – way more pesto! I’m guessing a store bought pesto would be fine, but you really can’t beat homemade when it comes to pesto.
I also keep already roasted garlic in the freezer to use whenever I feel the need… If you don’t have any already made, you could just add a clove or two of fresh garlic and saute for a minute before continuing with the recipe for some extra garlicyness… if you like that kind of thing
This recipe also halves really easily. It’s not quite as good reheated so I’d recommend scaling it back if you don’t want any left over.
As much as I’m holding onto summer with these kinds of dishes I think it’s finally time to move onto fall. It’s been so hot until recently that I’ve barely even thought of warm comforting fall dishes, but now that it’s cold… Bring on the apples and pumpkin!
See you soon with some more fall inspired dishes
- ½ tbsp olive oil
- ½ head of roasted garlic
- ⅓ – ½ C pesto
- 1 C grated mozzarella
- 1 375g box whole wheat penne cooked until al dente in well salted water
- 2 pint sized containers cherry tomatoes, halved
- Cook the pasta until al dente according to the directions on the box and drain when done. In a skillet, warm the oil and break up the roasted garlic. Add in the already cooked pasta, pesto and mozzarella and gently warm until the pesto is warm and the mozzarella is melted. Stir in the cherry tomatoes and serve immediately.