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So easy and tasty!
Cook pasta according to package instructions adding 1 teaspoon of salt into the water. When it’s done, drain the pasta, leaving about 2 tablespoons of the cooking water in the pot with the pasta. Add the pesto, and stir on medium heat for a couple of minutes. Remove from the stove, add half of the chopped parsley and stir to combine.
Move to serving plates, sprikle with ricotta salata and the remaining parsley and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!