Last week, we had an abundance of cherry tomatoes growing wildly on our lawn. We also have a basil plant that’s been growing well.
Because of Piglet’s destructive tendencies, we knew we better pluck out all the cherry tomatoes at once. And that turned out to be such a wise decision. Almost the very next day, Piglet uprooted that plant completely, and this is probably our one and only harvest of cherry tomatoes 🙁 .
For the first time in my life, I found myself cooking with stuff grown in our own little yard and it was such a fun experience. I winged it for the most part.
You may be forgiven for thinking that I cook nothing but pasta. It’s true though. We love it, and because I always need to finish up leftover ingredients, I cook Italian almost every weekend.
This weekend I wanted to finish everything that has been hanging on for too long in our fridge.
I threw together a bunch of mushrooms, all the cherry tomatoes, some leftover Alfredo sauce, and our homemade pesto sauce (pesto sauce recipe here). Here’s the result 🙂
It was totally yummilicious.
Here’s the complete recipe. Hope you like it 🙂
- Two handfulls of cherry tomatoes
- One box of mushrooms
- Garlic 2-4 pods
- One cup of alfredo sauce
- Couple of tablespoons of pesto sauce
- Olive oil 2-4 tablespoons
- Grated parmesan cheese
- Generic Italian seasoning
- Cook the spaghetti till al dente. Drain and keep aside.
- Heat the olive oil in a saucepan and add the garlic. Fry till brown.
- Add the chopped cherry tomatoes, close the lid, and let cook a couple of minutes.
- Add the chopped mushrooms, stir it around a bit. Add salt.
- Add the alfredo sauce, stir it around a bit till it’s well mixed in with the tomatoes.
- Add the pesto, mix.
- Use Italian seasoning (optional) to get more flavor.
- Add the spaghetti. Mix well, and cook on a low flame in the closed vessel till everything is nicely mixed in together.
- Garnish with grated parmesan.
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