CONFESSION TIME: I am so not above store-bought pesto…for myself or for personal chef clients. There are many worthy fresh prepared brands in the refrigerated section of the grocery store.
I do like to doctor up store-bought pesto pastas up with roasted veggies like the red onion and zucchini here, then big flavor boosters like olives and shaved parm. Add some rinsed, canned cannellini or butter beans, or chickpeas, a few handfuls of arugula if you want and you have yourself a perfectly rounded meal. Dinner with less that 20 min of effort.
