Grab a bottle of pesto, and use everyday ingredients in your pantry to make this amazing Meatless Monday dish.
When I make pasta dishes at home and don’t have the proper ingredients to compose a classic one, I just put together some everyday ingredients in my pantry to create something good enough for my pasta-loving family to be declared a delicious dinner.
One of the recipes I can count on is this dish, because I always have all the ingredients in my pantry. Pesto alone is a great emergency sauce for pasta. I sometimes make my own, but a good pesto Genovese in the pantry saves the day in a busy household. For this dish, the overall taste depends on the kind of pesto Genovese you use. You have to taste the basil, a little bit of the garlic and the Parmigiano-Reggiano or Parmesan cheese. Top this dish with a poached egg for a breakfast meal. Going meatless is not only healthy but can be really delicious too.
Penne with pesto, potatoes and peas recipe
If you use your best-tasting jar of pesto Genovese, it will make this pasta dish really good. The ingredients are quite simple and the flavors straightforward.
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
- 12 ounces penne (or any short pasta of your choice)
- 1 small onion, minced
- Extra-virgin olive oil
- 2 cups potatoes, diced small (same size as the peas)
- 2 cups frozen or fresh peas
- 1/2 cup cherry or grape tomatoes, diced
- 1/4 cup water
- Salt and pepper
- 4 eggs
- 1/3 cup bottled pesto Genovese (made of basil, pine nuts, garlic, Parmesan and extra-virgin olive oil)
- Over medium to high heat, bring a large pot of water to a boil to cook the pasta. Meanwhile, prepare the sauce.
- In a large saucepan with some olive oil over medium heat, sauté the onions. After about 1 minute, add the potatoes. Toss for 10 minutes.
- Add the peas and water, and then after 5 minutes, add the tomatoes. Season with salt and pepper. Cover, and simmer on low heat for another 5 minutes or until the potatoes are tender. Turn off the heat, and leave the cover on to retain the heat.
- If the water for the pasta is already boiling, add some salt and then the pasta. Cook for the number of minutes indicated on the package.
- While waiting for the pasta to cook, bring a small pot of water to a boil to poach the eggs. When the water boils, add a pinch of salt, and then slowly drop the eggs that you cracked in a small bowl or cup. Cook for 3 to 4 minutes, depending on how well done you want them.
- When the pasta is cooked, turn the heat back on to low for the sauce, and then mix in the pasta, pesto and more olive oil.
- Serve the pasta in individual bowls, and top with the poached eggs. Sprinkle with salt and pepper.