Look for prepared basil pesto in the refrigerated section of the grocery store with the fresh pastas or in jars with the tomato pasta sauces. Make sure basil is the first ingredient in the list on the label.
For the Adventurous:
Add 1 can (19 oz/540 mL) chickpeas, drained and rinsed, with pesto. Add 1 cup (250 mL) mini or quartered bocconcini cheese and 1/3 cup (75 mL) slivered fresh basil with tomatoes.
Healthy Eating Tip:
If you’re pregnant or thinking of becoming pregnant you need to pay special attention to four key nutrients: folate, iron, Vitamin D and calcium. This recipe is an excellent source of three of these hard to get nutrients. A focus on fibre and fluids may also be helpful. Follow these tips:
Select a whole grain pasta to boost the fibre in this dish.
Add cold milk, chocolate milk or even a decaf latte to top up Vitamin D, calcium and fluid.
Sprinkle with extra Parmesan for a calcium boost.
Pair this dish with a spinach and orange salad to complement the excellent source of folate in this dish.
Add thin slices of cooked roast beef or cooked beans to maximize the iron your body can use.
penne or other short pasta
1/3 cup prepared basil pesto
salt (or to taste)
pepper (or to taste)
grape or cherry tomatoes, halved
freshly grated Parmesan cheese
Fresh basil leaves (optional)