penny for your thoughts: Penne Pasta with Pesto and Richotta Cheese: My How To

Pesto:

This pesto is really easy to make. I used 1/2 c. Basil--more if desired. 1/2 c. Parsley--more if desired. 1 Tbsp. Parmeasan Cheese--I don't use very much Parmeasan because I'm not a fan of the flavor or texture. 2+ Tsp. Minced Garlic. 1/4 c. water--the recipe didn't call for water, but I felt as though it needed something to bind to.

The ingredients.

I also added about 1 Tbsp. Olive Oil--just as a personal choice.

The finished pesto.

Ditto.

The Dish:

For the Penne Pasta recipe the pesto has to be combined with the Richotta Cheese.

I just eye-balled it. This is about 2 c. of Richotta Cheese.

Mix the pesto and Richotta cheese together and set aside in the fridge until you are ready to use.

Chop--fine or chunky (depending on how you like it) your yellow onion. When I made this I used a sweet onion.

You will need about 1 cup. It comes to be about 1/2 the onion, give or take.

Saute in a large saucepan: your onion, about 1 Tbsp. mince garlic--give or take, and olive oil. Use just enough olive oil to keep the onion and garlic from sticking to the pan.

Next you'll need to add about 1 1/2 cans of tomatoes (14.5 oz each)--diced (I use petite diced). Season your mixture with the seasoning that you choose. I used a VERY small amount of salt (about 1 Tsp.), about 3/4 of a Tbsp. of pepper, and about 1 1/2 Tbsp. of Oregano.

Add to the skillet and combine.

Make sure that the spices and tomatoes are evenly distributed.

Season your noodle water with salt--amount to your desire.

Don't completely cook the pasta, as it will continue to cook in the oven. The pasta should still be slightly tough, but not raw. About 5 minutes on medium--give or take--should get it to the tenderness you will want.