I am not sure exactly what it is about living in the tin can, but I find myself cooking and eating at home a lot more since moving in. Perhaps it has something to do with being home in the evenings more. Perhaps it is my great little gas stove and the lovely window I have to look out while I cook. Most likely it is a combination of these. Whatever the reason I am sure you will continue to see recipe posts here as I keep trying new things. (Did I say I love cooking on a gas stove?)
Last night’s meal (and today’s lunch!) came from a simple recipe found on Pinterest for Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus. I followed the instructions provided in the original recipe with a couple of exceptions. Since I am not usually a great fan of sun dried tomatoes I opted to use fresh Roma tomatoes instead. Simply chop the tomatoes and add them to the pan with the asparagus for roasting. Yum! I also chose not to top my dish with a fried egg as it tasted so good without. However, I may still try it with the egg another time. Sidenote: I use jar pesto most of the time instead of making it fresh, but I am very careful to buy only brands that use olive oil. Many of the cheaper brands use canola or soybean oil. To me it is worth it to spend a little more to get the good stuff.
One tip to help make clean up easier: line the roasting pan with foil. This is always a handy tip but even more so when living in an RV. I’m on full-hookups here, but I know some of you might not be and using less water to wash up is a good thing. Eat and enjoy!If you try yours with the egg, let me know how it is in the comments.
Almost forgot…I used shredded cheese instead of cubed.