An experiment turned good!

Edmund and I spent the day cleaning house, and I don't know where the time went, but I looked up and it was 6 pm. And all of a sudden I was famished. We ran to the store to pick up a few odds and ends for the week, and then we came home and I made some pasta.

Guys, I don't want to toot my own horn. (I let Edmund do that.) But the pasta I made, the pasta I really just threw together from things we already had, turned out to be the best meal I've eaten all week. Maybe all month. I'm gonna give you the recipe, because I am good and kind and generous. This will be my good deed to the world.

Enough joking. Just try it.

Red and Green Pasta Fresco

2 tomatoes, chopped into large chunks
1/2 onion, chopped
1 clove of garlic, chopped
2 heaping tablespoons pesto (I used ready made from a jar, but homemade is even better!)
1/2 tsp dry red pepper flakes
1-2 tablespoons pine nuts, toasted
Farfalle pasta
Salt
olive oil for cooking
Grated parmesan for topping

Boil some water for pasta. In a skillet or shallow pan, pour just enough olive oil to make a thin layer coating the bottom, about a tablespoon. When the oil is warm, toss in the garlic and onion.
If you haven't already, put enough pasta for 2 people into the boiling water. I used about a third of a bag of farfalle, but whatever kind floats your boat is fine.
Add the tomato to the onion and garlic, then add salt to taste and about 1/2 tsp red pepper flakes. (I am just guessing this is how much I used, but if you don't like spicy stuff, just use a pinch.) Let everything cook for a few minutes, then when the tomatoes start to get soft, add the pesto. The sauce will cook together for a minute or two until it starts to heat together and get all saucy.
Pour the sauce over the pasta and top with the pine nuts and the grated parmesan. Oh man oh man.

I'm only sorry that I don't have pictures. We were too busy devouring it to think about documentation. Hope you like it! Oh, and I have a good pesto recipe if you need it!