Pesto Bowtie Pasta

Wow, 2 posts in one day!  Well, I've had a request for this recipe, since it's been my go-to side dish for almost any gathering: cookouts, parties, etc!  It's real simple to make, so I'll just jump right in.  Here's what you'll need:

1 Jar Pesto Sauce (I usually use Classico Pesto Sauce)
12-16oz Box Bowtie or Mini Bowtie Pasta
1 Jar Julienne Cut Sundried Tomatoes (I use these in 8.5oz bottle)
5 oz Shredded Parmesan, Asiago, or Romano Cheese (or a combination)

Add-ons:
Grilled Chicken
Pine Nuts
Walnuts
Cherry Tomatoes
1/2 Cup Alfredo Sauce

This is one of the easiest recipes to make.  Step 1) boil the pasta for about 10-12 minutes or until al dente and then drain and add to a large bowl.  Step 2) pour in the sauce, the sundried tomatoes (including the oil in the bottle), and cheese and stir. Step 3) Profit!  I mean enjoy!

If you care to add in some of the add-ons above, go nuts!  The pine nuts give it a little extra crunch, and adding in some chicken will make it more of a meal.  My only real tip is not to refrigerate this dish.  Even if there are leftovers, if you seal it in some tupperware and place in the cupboard, it will stay good for 3-5 days.  Putting it in the refrigerator will cause the oil to be absorbed into the pasta, and will make this dish incredibly dry and hard to eat.  Of course there's usually not too many leftovers!