Pico de Gallo makes a nice summer pasta topper

[supernova]

I'm in the middle of monthly carb throws and got one of my very favorite carbfest meals that I normally stay away from: some packaged fresh tortelloni, chicken and prosciutto and wild mushroom mix.

I was looking around for something to top them with because, since it's now warmer weather, I didn't want to use a marinara sauce or anything very heavy or that needed heating. I really just wanted to taste the fillings.

Now, I love fresh salsa, and having cleaned out my fridge the past week, I didn't want to load it back up with seven varieties of tomato topping, as is want to happen in the winter. I've cleaned out and recycled enough glass jars in the past week to put away a pantry for next winter. :P

So, as I got some baked corn chips, I wondered what the fresh Pico de Gallo I was getting to go with them would taste like on the tortelloni. Could the PdG do double duty, IOW?

Yes, it can. :D :9 :9

Keeping with the cool supper theme, I cooked the pasta as usual and then in the strainer cooled it down with cold running water. Then I tossed it with the fresh Pico de Gallo. Yum! The filling flavor comes right through and is very perked up by the Pico de Gallo giving it that extra bite.

Still have some for tomorrow and Monday!! :D

[Tab]

1. It does, but that reminds me...

It's almost Gazpacho season!!

[NashVegas]

2. Oh Ho Ho Ho

Just another month or so.