Left-overs are key here. And, I had some good ones: asparagus, steamed and refrigerated, extra grated Parmesan, fresh pigeon peas, boiled and chilled, a little container of left-over spaghetti pasta and of course, the staples, an Olive Tapenade, which is important to have in your fridge, along with capers, and you could add anchovies, but the base is a combination of the noodles and olive oil, or preferably this great Tapenade, the chunky version with olives of several kinds, peppers, garlic and other spices in olive oil. Just get some and keep it handy for pasta, pizzas or panini. Do it, yes!
So all you do is heat a few heaping tablespoons of that wonderful Tapenade over medium, then when it starts to sizzle, add in all your extras with the pasta, toss til heated through and voila. Is that easy or what?? Top with clippings of fresh parsley or minced basil, or....and the grated cheese. Best lunch or quick dinner you'll ever have. Guaranteed! Sending this post to
Beth Fish for her Week-end Cooking collection.
12 comments:
It looks my kind of lunch (... or dinner, or breakfast...). Leftovers made into something just as good or even better are my favorite. ;-)
I'm the lucky one in our house, often being at home for lunch and getting the yummy left-overs.
We try and take leftovers for lunch as much as we can. Much healthier. I like the looks of this one.
Thanks for your nice comment on my site!
Oh yum! Gotta get me some tapenade :).
That looks really, really good. I'm the one that eats the leftovers here and so I'm going to remember your suggestion of olive tampenade. Thanks!
Thanks, that tapenade also keeps really well in the fridge.
Our standard lunch is usually based on leftovers from the night before. Cheers from Carole's cHatter
I have tapenade in the refrigerator right now ... next week's lunches here I come.
I love leftovers. I'm a big fan of putting them in toasted sandwiches- although maybe not pasta. I've never heard of pigeon peas.
A quick and tasty meal,
Happy cooking and booking,
Shelleyrae @ Book'd Out
Well, now I am craving that tapenade! I know I don't have any in my fridge.
Louise, pigeon peas are a tropical
perennial legume, can be a large bush here or even a tree.
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