I took the day off work to head to Chicago for a girls day. I met my bestie and my mom for brunch at Hash House A Go Go (always a gluttonous good time) and then to try on bridesmaid dresses in the Gold Coast. We had fun catching up and enjoying some time outside on a gorgeous Chicago day.
Bonus that traffic was reasonable…for Chicago, that is. The dress is beautiful and my excitement continues to grow for the April 2018 wedding!
When I got back to Michigan, I picked up the girls. Unfortunately for us all, Piper was in total meltdown mode when I arrived – girlfriend hasn’t been getting in adequate naps with all the busy-ness of daycare. I know there will be a transition period, but 5-7pm in our household has gotten UGLY.
Fortunately, I made this delicious meal last night and tonight was simplified some with leftovers. I had spent some time over the weekend making homemade pesto, most of which went into the freezer for the months ahead.
Mr. Prevention continues to come in from the garden every night with another handful or two of tomatoes and we’ve already made a LOT of salsa this summer. So, I decided to create a pasta dish that incorporated lots of tomatoes and our homemade pesto.
You can easily add a protein – grilled chicken sounds delicious! Next time, I might toss in some fresh arugula for a peppery touch and a bit of texture. It’s pesto pasta meets caprese and it’s DELICIOUS!
- 1 lb dry spaghetti
- 6 oz prepared pesto
- 5 tomatoes, roughly chopped
- 8 oz small, fresh mozzarella balls, halved
- ⅓ cup basil, chiffonade
- Bring a large pot of water to a rolling boil over high heat. Add pasta, stir, and cook 8-9 minutes or until al dente. Drain and return to pot.
- Add the pesto and toss to evenly coat pasta. Add tomatoes, mozzarella, and basil; toss to combine and warm through. Serve hot.
