This super easy dish accompanied a salad and grilled bison tenderloin for dinner a few weeks ago. I had a giant bag of shrimp in the fridge that I couldn't put off using and 1/2 a jar of Classico Sundried Tomato Pesto that I also needed to use up.
Browsing the epicurious website I found this recipe and adapted it to the ingredients I had on hand. I used the wine, butter and basil from the recipe and added a few big spoonfuls of the pesto. It turned out to be a big hit and I would certainly make it again. Next time though I will make a lot more sauce and serve it with fresh French bread for dipping. Serve with napkins!
Liz! This looks gorgeous!
Posted by: Maryann | August 26, 2007 at 09:31 PM
This looks like a very tasty recipe. The tomato pesto also sounds like a good addition to the recipe. I have similar situations with leftover Newman's spagetti sauce in the fridge that I try to incorporate into recipes. From the picture, this looks like a tasty meal.
Posted by: Bag Nutter | March 24, 2008 at 08:36 AM