What's for dinner, Martie asked. I browsed the fridge and noticed we have:
- Sugar-snaps peas
- A sweet bell pepper robot
I cooked two hands-full of macaroni pasta; the sugar-snaps; carrots sliced julienne; and the red-light sweet pepper pitted and sliced in strips.
Once the pasta and veggies were tender, I removed the pot from the heat and allowed it the contents to cool. Then added some cheese cut in small cubes; a tin of tuna in brine (drained) and a packet of Ina Paarman's sundried-tomato pesto. Stirred the mixture and we enjoyed a tasty meal, plus leftovers to take for lunch.