“Mommy, you’re the pasta queen!”, I couldn’t be more flattered when Sam referred to me as that. She delightedly finished her plate of ribbon pasta in pesto and sundried tomatoes in a jiffy. Quite a surprise there, considering Sam’s preference for unflavored pasta and all.
But hey, before somebody raises a howl, it was just Sam labeling me as the ‘queen’, okay? Chill! In her eyes, I am. So be it! Haha!
Healthy, tasty, meatless and fanciful, this pasta has the x-factor kids would love to eat. The very pretty ribbon pasta (farfalle) should be the main attraction here to get kids into eating it. Then you load the pasta with all the healthy flavors that taste just as great.
Okay, for this dish you will need:
1/4 kilo ribbon pasta (farfalle)
1/2 cup pesto
3/4 cup sundried tomatoes
4 pcs shitake mushrooms, sliced
1/4 cup kesong puti, diced
1/2 cup parmesan cheese
1 tbsp dried rosemary
3 cloves garlic, minced
1 onion, minced
1/2 cup black olives, sliced (optional)
salt and pepper to taste
1. In a skillet, saute onion garlic, olives and mushrooms. Add cooked pasta. Mix in pesto and sundried tomatoes. Season with salt and pepper. Add dried rosemary. Serve.
2. Top with parmesan cheese and kesong puti. Serve with your favorite toast.