So whenever Brett leaves for work traveling, I tend to eat a little bit like I'm back in college with zero culinary skills and a penchant for cheese. Usually I will make macaroni and cheese from a box, dumping a whole lot of extra cheese in the mac. Mmmm. Carbs and cheese.
So when Brett left to go off to Cleveland for the night, I was about to reach for the box of mac and cheese, but instead reached for....the box of whole wheat pasta. I mean...it's a little better, no? And since we were planning to leave town a few days later, I wanted to get rid of some of the things in my fridge. That included grape tomatoes, feta, and fresh italian parsley.
I enjoyed my big bowl of pasta. It was awesome. And the flavors came together nicely, this is a super easy pasta dish. And would make for great leftovers!
1 C whole wheat pasta
4 C water
4 oz feta
1/2 C grape tomatoes
1/4 C fresh parsley
4 T pesto
Boil the water and cook the pasta for about 10 minutes or until al dente. Drain the pasta and return to the pot with the grape tomatoes, parsley, and pesto.
Toss all of the ingredients well and then add the feta once the pasta has cooled slightly. Enjoy!!