Nadia Duriavig: Foodie Unplugged


This 3-Step Pasta Will Become Your New Favourite Dinner

Quick, Easy and Good Enough for Company

pesto pasta

Weeknights are always a bit chaotic at our house.  Dinnertime can be a bit of a moving target and there is always pressure to get dinner on the table in a hurry.  This is one of my staple go-to recipes when I need to rustle something up in a hurry and make sure there are leftovers that make a great lunch too.  I usually make a big batch of the pesto to have on hand.  This recipe makes about 1.5 - 2 cups of pesto that you can store in your fridge for up to a week or freeze for up to 2 months.  I usually make the pasta in the morning or the night before.  Dressed with a little bit of olive oil, it heats up nicely in a frying pan in about 5-10 minutes.  Basically the magic formula calls for pasta + pesto + cheese equals fast and yummy!



1/2 cup sundried tomatoes
1/2 cup arugula
1/2 cup walnuts
1 clove garlic
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper to taste
1/3 cup olive oil


300 gr pasta
1/4 cup olive oil
1/3 cup ricotta

handful of parmesan cheese


Make pasta according to package directions.

Once cooked, dress with olive oil.  You can make pasta up to 3 days ahead and store in an air tight container in the fridge.

To re-heat, cook on high heat in a frying pan until warmed through and a little scorched.

Chaotic weeknights get tamed with this delicious 3-step pasta dinner |

Prepare pesto; combine all ingredients in a blender and blend until combined and thick.

Serve pasta with a generous dollop of ricotta and pesto and top with a little parmesan.

Chaotic weeknights get tamed with this delicious 3-step pasta dinner |

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