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Prep
Difficulty
Easy
Time
Estimate
20 mins
Boil the water. Saute the pine nuts + parmesan, cool + store in a small container. (Although, skip the cheese and simply toast the nuts, if you are dairy-free or vegan.) Toss the greens with the dressing. Slice the tomatoes and arrange in a separate container to take on the go. Drain, cool and toss the pasta with the dressed greens. Store in a separate container to take on the go. Toss all three items together as desired at lunchtime.
More greens than pasta are tossed with a simple vinaigrette. Mix and match your baby greens and fresh herbs as available. Traditional basil works well, but any other variety such as Thai basil or lemon basil can work nicely too. Add more veggies, nuts or cheeses to liven it up or just leave this as simple goodness.
Sprinkle on salads, side dishes or casseroles for extra crunch, a touch of protein and a ton of flavor.
This luscious tomato dish is from my childhood summer dinners. Slices of the richest, juiciest seasonal tomatoes are ideal for this dish. The rest of the recipe is just a few things that are nice to sprinkle on top. Add more or less of each, to taste.
