I truly believe that leftover ingredients can be the best dinner inspiration. No recipe needed, just some extra cilantro from a lime-cilantro rice I made for our Mother’s Day cookout. I love pesto during the warmer months, but it’s great to have a little variety. Simple and tasty, enjoy!
1 clove garlic
1/2 bunch cilantro
2 tbs. olive oil
1/4 cup shredded parmeasan cheese
Juice of one lime
1 tbs. cream
1 Italian sausage (Morningstar for veggies)
1. Boil bowtie pasts according to the directions, but leave it a bit aldente
2. Combine garlic, chopped cilantro, Parmesan, lime juice and olive oil in a food processor (or mini chopper). Blend until all cilantro is finely minced.
3. Heat pesto and cream in a medium saucepan until well-combined. Add aldente pasta to the pesto-cream until pasta is covered.
4. Heat ‘sausage’ according to package directions and add to pasta. Plate and serve!