This recipe was a spur of the moment concoction that I made lunch yesterday for Ellie and me. I wanted to make sure we got some veggies in there, and she absolutely loves peas and sun dried tomtaoes. In fact, she’ll eat the sun dried tomato straight from the package (we buy the kind that’s not packed in oil whenever we can). They’re a great snack, even if it’s a little weird.
I’ve made simple pesto mac and cheese before, so I already knew we would both love it, but the addition of these add-ins just works. The sweetness of the tomatoes really compliments the bold pesto and the peas are so fresh.
Basically the only thing I did differently was adding the tomatoes and peas before adding the cheese. This allowed the roux to cook the vegetables a little and soften them up before we added the pasta, pesto and cheese to the sauce. We like our veggies a little on the crunchier side, so if you want yours to soften more, feel free to let them simmer a little longer before moving on to the next step.
The recipe makes enough for four, but since there were only two of us eating – and one of us isn’t a full-sized adult – we had lots of leftovers. And, that’s always a good thing. I can’t wait to eat them for lunch tomorrow.
- 8 ounces elbow pasta
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons pesto sauce
- 2/3 cup frozen peas
- 1 cup sliced sun-dried tomatoes (not packed in oil)
- Cook macaroni in salted water according to package directions for al dente.
- In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux.
- Add milk and whisk until smooth. Add sun-dried tomatoes and peas. Allow the sauce to thicken slightly, about 1 minute.
- Add cheese, pesto and pasta. Increase heat to medium-high. Stir until cheese is melted.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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