Yet more voting and TARTELETTES OF PASTA AL POMODORI WITH A MOZZARELLA AND PESTO HEART or TARTINE DI PASTA RIFATTA

I just took a look at the voting for this month’s DMBLGIT photo choice and it sure doesn’t make it easier for me to choose, I’m really happy that you are helping me out and that there are so many voters but there are three photos with the same number of votes at this precise moment so I’m still in a status quo (if I can be there still, did I ever enter one?). I’m sorry to drag this on and on but I just have to make a final voting between the three, please please please vote yet another time in this mini poll so that we get a ‘winner’! If you want to see the bigger version of the photos, go here. And yes, I know I’m boring but I never imagined that it would be so even! But as Kalyn’s mother used to say (though not about this obviously), “It’s good problem to have” and considering all the real problems that we all are surrounded by every day, I like to indulge in a Good Problem now and then!

caffe8
no 1

broccoli-puree2
no 2

sprouts2
no 3

The Final Choice-which one is destined to be sent to the Does My Blog Look Good In This?
no 1 – coffee spoon
no 2 – broccoli spoons
no 3 – Brussels sprouts
Free polls from Pollhost.com

mozzarella3

So now it’s time to start the real blog post of today, a very cunning way of re-presenting your leftovers as a relatively chic entree at your dinner party. I’m sure that your guests wouldn’t think that you were actually using yesterday’s dinner (unless they read this of course) if you presented these little tartelettes made out of pasta al pomodoro with a mozzarella and pesto heart! Simpler than simple and they even taste really good, talk about low impact input with high impact output. You don’t even need a real recipe (this is for you Cookiecrumb!) but I make an effort anyway.

pasta-rifatta1

TARTELETTES OF PASTA AL POMODORI WITH A MOZZARELLA AND PESTO HEART or TARTINE DI PASTA RIFATTA

Pasta al pomodoro left from lunch or yesterday’s dinner
1-2 eggs
Fresh mozzarella
Pesto
Salt

– Mix the pasta with the egg, add a little salt.
– Fill the forms that you are using to the middle(? Help please, that sounds really Swedish) with the pasta and then put a piece of mozzarella and a small spoon of pesto on it before you fill up the rest with pasta.

– Bake in a pre-heated oven (200° C/392° F) until golden and hot!
– Serve!

pasta-rifatta2

L