Part 2 of the Two-Part Meal
If you use items and concoctions from the previous post, this next meal will be super quick, great for a lunch to take to work. Now that you’ve got basil pesto already made, you need something to put it on. Boil water for the penne from yesterday’s list of ingedients. While that cooks, assemble the mixed greens with the balsamic vinaigrette that also doubled as a marinade, along with the goat cheese and sliced red onions, optional. Pull out and reheat the 2-4 portabellas you previously grilled or baked and chop into small pieces. When the penne is done, drain all but a little of the starchy water, then stir in as much of the basil pesto as it takes to coat the noodles, and toss in the mushrooms as well.
Even though some of the ingredients aren’t cheap (portabellas, goat cheese, pine nuts)…when you consider that these two meals can each feed two or three people, it works out to be quite cost efficient.
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