One of my favorite places to search for recipes is The Pioneer Woman. She always has a good variety of yummy and not-too-fancy meals. Her pantry pasta has become one of my go-to meals when I haven’t done any meal planning, because I have everything on hand without needing any perishables. Of course I have totally modified beyond recognition. Feel free to go back to the original, but the pesto is where all the flavor comes from, so I’ve whittled the recipe down to the basics.
Start with olive oil, chicken broth, and 2 cans petite diced tomatoes, letting them simmer while you chop up a drained jar of artichokes and olives of your choice (we have used black, castelvetrano, and kalamata). While the vegetables are cooking down, start boiling your pasta. Any kind will work, so whatever you have on hand. Now for the best part, add the basil pesto (recipe calls for 1-2 TBSP, but I go 3-4).
After combining, go ahead and add your pasta straight to the pan of vegetables.
That’s all you need to do except add some feta when you serve it!
This last photo is from a different day, note the smaller pasta. This is also a great dish to reheat; just add a bit more broth and throw it all back in the pan on low. I love all the flavors, and you will be amazed how easy this is to pull together!
~ Kristen
anything goes pop review 