The picky kid was hungry and her usual go to is Mac and Cheese. For someone that hates cheese this was always a surprising choice. She would eat it every day if she could. So when she asked for me to make a Pasta Primavera I was fine with that idea. Except for the fact I had no more fresh vegetables. None. Nothing I could throw in except for some left over little tomatoes. The whole wheat spaghetti worked well with this. And there we had a perfect lunch. Pasta. Tomatoes. Pesto. A little cheese for me, none for Picky. And garlic. Garlic overload. I had already chopped up all the garlic and mixed it in the oil when I decided to throw in some pesto. An abundance of garlic. Just don't stand to close. We are pretty garlicky at this point. But boy was that good.
Whole Wheat Spaghetti with Pesto and Fresh Tomatoes
adapted by There's Always Thyme to Cook
1 pound whole wheat spaghetti or any pasta, cooked until al dente (about 7-8 minutes) save about 1/8 cup of the pasta cooking water
2 pints grape tomatoes, cherry tomatoes or any small tomato, sliced in half. Or 3 large tomatoes, diced
1/4 cup pesto (homemade or jarred)
4 garlic cloves, minced
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
1 cup grated Parmesan cheese
In a large bowl, combine the tomatoes, pesto, and oil. Season to taste with salt and pepper. Cover and let it marinate at room temperature for about 20 minutes.
Add the hot cooked spaghetti to the tomato mixture, pour in a little of the pasta cooking water and toss well. Sprinkle with the cheese, drizzle a bit more oil, if you like, and serve.