This recipe is my own, and may I say, it is AH-MAZE-ING :O (My brother insisted on the smiley). I love it, probably because I love the sauce, and I love pasta, so, there you go (My Big Fat Greek Wedding, anyone?). Anyway, this recipe is so simple, it's great for weeknight dinners.
- Creamy Pesto Sauce x4 (see recipe)
- 1 box Rotini pasta
- Approx. 8 oz bite-sized tomatoes
- Buffalo mozzarella
- Mini cucumbers
Alright, so, if you have made the sauce in advance, then you've done half the work already. Be sure that you've quadrupled the recipe, though, because otherwise you won't have enough for four people.
First, cut the mozzarella into cubes that are about the same size as, or smaller than the tomatoes. Put the cubes into the bowl of sauce, then let them sit until the meal is ready. This way, the mozzarella begins to get a little flavor from the basil. This should sit for as long as possible, or at least half an hour. if you can, though, let it sit for 2-3 hours.
Start boiling the pasta about 15 minutes before you'll be completely ready to eat.
Peel then cut the cucumbers into wide slices, again, about the size of the tomatoes, and set aside in a small bowl.
Wash the tomatoes and put them in their own small bowl. Make sure they are free of any remaining pieces of the vine.
After straining, put as much pasta as you want in a bowl, ladle on some sauce (don't forget the mozzarella), and put on as many, or as few tomatoes, and cucumber slices as you want. You could use other vegetables for this meal, but I think these ingredients make the dish very summer-y and fresh. It also adds enough vegetables, so you don't even really need a side-dish. Different pastas could also be used, such as rigatoni, but the sauce seems to grab onto the rotini best.