I recommend ALWAYS roasting some tomatoes and adding them to your pesto pasta dish.
This was fabulous!
I had some three week old tomatoes so I decided to use them.
Homemade basil pasta with pine nuts, garlic, lemon zest, lemon juice, and a Parmesan Romano blend.
Grilled seasoned chicken and toasted French baguette!
Some extra pesto to put into the freezer and Charles was aggressively taking possession of the leftovers. When he does that then I know it was a fabulous dish!!
Living Healthful 