Pesto Pasta


This recipe comes from hungermama.com. The beauty of this #hungerpot is that you throw everything into one pot, stir, and that's about it. Easy, quick, and delicious. This is one of our new favorites. Enjoy!


Ingredients

16 oz or 4-5 cups penne pasta

2 1/4 cups chicken stock

2 1/4 cups whole milk

1 crown of broccoli florets

16 oz halved cherry tomatoes

1 bullion cube

6 spoonfuls of pesto

garnish: Parmesan cheese


Instructions

1. Place all ingredients except the pesto and the Parmesan in the pot over medium high heat.


2. Stir often to cook pasta evenly, and to prevent burning and sticking to the bottom of the pot. Once the chicken stock and milk begin to boil, reduce heat to a simmer and follow the cooking time on the pasta package. Do not drain the pasta. The starchy cooking liquid adds flavor and creaminess to the dish.


3. Once the pasta is cooked through, stir in 6 spoonfuls of pesto. Serve and garnish with Parmesan if desired and enjoy.


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