What We Ate: Linguine with tomato-almond pesto, Spanish stuffed peppers, Tomato pie

Linguine with tomato-almond pesto

There’s going to be a lot of recipes involving pesto the next few weeks because our herb garden is growing like crazy. This one was really good. I loved how the almonds made the sauce kind of meaty – I just wish there had been more of it. Once I added a whole pound of spaghetti it was overwhelmed.

Spanish Stuffed Peppers

Spanish Stuffed Peppers

I don’t like green peppers, but this looked like a recipe Thomas and the kids would love. I ate the rice mixture pepper-less, which meant it was basically a tomato risotto, and it was really, really good. Made me wonder why I don’t make tomato risotto every week.

Tomato Pie

I’ve seen/heard recipes for tomato pie in three distinct places this week so I decided to see what all the fuss was about. I wasn’t really sure why yummy fresh tomatoes needed pie crust, cheese, and mayo (or sour cream in some recipes) added, but gave it a try.

The tomato/basil part was amazing. Drain + mash + bake is apparently an awesome way to serve tomatoes. The rest of it I could have taken or left. I appreciated Janssen’s instructions for the tomatoes – every recipe I’ve seen warned your pie wouldn’t come out if there was too much tomato liquid, but only Janssen really told you what to do about it. (Potato masher!)

Comments

  1. Glad you liked it!

  2. And I’m definitely going to have to try the tomato risotto (not a huge fan of cooked green peppers either).