I always have odds and ends on my fridge. Half a lime, a few ounces of gorgonzola, some chopped spinach... you get the drill. Typically my odds and ends don't make any sense, don't jive together, and eventually
Source: Stephanie Cooks Original, Inspired by Cooking Light
1/2 pound pasta
1 cup pesto sauce
1/4 cup sun dried tomatoes, packed in oil, drained
Salt & pepper
1/2 cup crumbled feta cheese
1- Cook pasta according to packaging directions, drain and set aside.
2- Meanwhile, dice the tomatoes small. Add them to a small sauce pot along with the pesto sauce. Heat to a boil then reduce to a simmer. Season with salt and pepper.
3- Toss the pasta with the pesto and 1/4 cup of feta. Top with the additional 1/4 cup feta.
4- Serve hot.