This recipe for shells with peas, pesto, and sun-dried tomatoes seemed like just my thing. Quick, easy, pasta. Still, the first time around, I managed to mess up before I even started cooking- while I was at the grocery store in fact. The only sun-dried tomatoes my grocery store had were organic and much more expensive than the regular canned, diced tomatoes. So I decided that the cheaper tomatoes would be a safe substitution. I didn't think they'd be as delicious, but it seemed worth a try. For some reason, I chose diced tomatoes with lime and cilantro. Just for the record, lime, cilantro, and pesto do not really go together. The results certainly weren't horrible but I had a strong feeling that I could do better.
So, I gathered my ingredients again. I broke down and bought some (less expensive) sun-dried tomatoes. I think I probably could have left out the tomatoes entirely but I wanted to try the recipe in its true form. This time, I was more than pleased with the results.
Just a couple things:
-- My sun-dried tomatoes were "Julienne sliced." That was fine but I think diced would have been better.
-- I halved the recipe and that does seem to yield three modest servings.
-- I used pre-made pesto from a jar because I didn't want to have too many things going at once.
Yes, this recipe is one to remember. I love that I can keep all the ingredients in my fridge and freezer and just throw it together in minutes.