- cook up a box of linguine
- cut up two or three fresh tomatoes into chunks and put them into a saucepan. Add 1 cup of lentil soup and 1/2 cup or more of the simmer sauce gravy from the chicken dish of the day before (shred and add some of the chicken too if you’d like).
- cook and blend everything together for 5 minutes or so until the tomatoes soften ever so slightly.
- pour over the linguine – and sprinkle liberally with some of that fine grated locatelli romano you bought the other day. Top with some pricey pignolis, or the more routine but still delightful toasted pumpkin seeds, and fresh basil if you have it.
- salt and pepper to taste, or add a dash more hot sauce (like sriracha) for some bite.
Toss a small amount of the greens from your salad in with the tomatoes when you start the sauce until just wilted.
Add peas right from the bag – run through a strainer under hot water for a minute. No cooking required, and peas go with everything. My brother told me that.
Sage advise for the day
A word on tomatoes – always get the best of the season. Good looks does not always = best. Some of the sweetest tomatoes are plain ugly. Be brave and taste the bounty.
Farmers Markets rock 🙂
In a fancy restaurant, this dish would be on the special menu due to all the prep time for the lentils to cook…and the simmer sauce to absorb the flavors from the chicken and fruit…and the presence of awesome freshness like vine ripened tomato and the fine grated cheese.
You can do it all yourself by being open minded and creative in pulling things together from leftovers you’ve already prepared.
What’s on your plate??