Thursday, November 3, 2011

Pasta with Pesto, Tomatoes, Onions with Garlicky Lemon Sauce

This goes with any pasta - here I had it will goat cheese ravioli from Eataly

My mother said if God put something in a bottle, there's no reason not to take advantage of it.  While I agree with that to a point, I like to add ingredients to make it my own. 

Cherry tomatoes, garlic and lemon

You can prepare this dish in the time it takes to cook the pasta

Sauté tomatoes, garlic and lemon

Squeeze the lemon in the juicer; use a good bottled pesto

Add the lemon to the mixture

Everyone in the pool!

For this dish I chop cherry tomatoes and put in a saute pan.  Next I mince the garlic so it becomes a paste and add to the pan.  Next I had some bottled pearl onions and added those.  I squeezed two lemons in the juicer and added that along with the pasta straight from the pot - the starchy water helps to thicken the sauce.

Grate some parmesan cheese on top and you're done!


Two Lemons, squeezed in juicer
1 cup cherry tomatoes cut in half
1/2 cup bottled pearl onions
3 cloves garlic, minced into a paste
3 heaping tbspns good bottled pesto
Your favorite pasta or ravioli (I used goat cheese ravioli)
1 tbspn extra virgin olive oil
Salt & pepper to taste
Parmesan cheese to taste


Start pasta pot boiling; add a 3 heaping tbspns salt into water
Pre-heat sauté pan
Add olive oil
Add tomatoes; stir for a few minutes
Add garlic
When pasta is cooked add to pan
Add the lemon juice
Add the pesto
Stir until well mixed.  Top with parmesan cheese

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