Tomato and Mozzarella Linguine

It’s allegedly the first day of Spring today, although I heard someone on the radio this morning say that Spring has been put back this year until the weather warms up a bit …round about August!  I’m thinking maybe we’ll just skip Spring and Summer; save time and go straight for Autumn…or perhaps we’re entering a new ice-age? It’s certainly blimmin’ cold enough.

I can’t believe I’m still cooking ‘winter’ food – it’s Easter next week for goodness sake! Note to self – must make some Hot Cross Buns…

I’ve just had a look back on the blog to check when I last made a new pasta dish; astonishingly it was in July 2012; this rather gives the lie to the widely held belief that veggies eat a lot pasta, don't you think?

Last night’s dinner was a tweak and a twist on a recipe I saw recently in a magazine – I’ve ditched half the ingredients (what is it with cream in everything these days?) and made the whole thing a lot less calorific and a whole lot cheaper. Proper week-night food…easy, simple and on the table in double-quick time.

Sorry about the iffy photo – I really must learn how to work that camera!

 

150g linguine
2 tbsp tomato pesto
100g bocconcini (baby mozzarella)
8 sun-dried tomatoes (in oil, from a jar)
grated parmesan-style cheese, to serve





Cook the linguine in a large pan of boiling water until just al dente – mine took about 7 minutes; cut the bocconcini in half and roughly chop the sun-dried tomatoes. Drain the pasta well in a colander; add the pesto, tomatoes and bocconcini to the hot pasta pan then tip the pasta back into the pan and stir to coat in the pesto.

Divide between two warmed pasta bowls and serve with plenty of parmesan-style cheese.