Ingredients
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1/4 cup dried macaroni
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125g can red kidney beans, drained, rinsed
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3/4 cup frozen diced vegetable mixture
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4 cherry tomatoes, quartered
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1 small garlic clove, crushed
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2 tablespoons tomato paste
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1 1/2 tablespoons basil pesto
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1 tablespoon fresh basil leaves
Method
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1Cook pasta following packet directions. Drain. Refresh under cold water. Drain well. Place pasta in a 3-cup-capacity glass jar with lid. Top with beans, frozen vegetable mixture, tomato, garlic, tomato paste and pesto. Secure lid. Refrigerate. Place basil in a small snap-lock bag. Refrigerate.
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2To assemble: Pour 1 cup boiling water into jar. Stir until tomato paste has dissolved. Secure lid. Stand for 3 minutes or until heated through. Stir in basil. Serve.
Source: taste.com.au
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