Foodie Friday: Noodles and Co. Pesto Pasta

I have no pictures for this post, mostly because we gobbled up the pasta before I thought to photograph the dish, but let me tell you, this dish is so delicious.  I had it for lunch the next day, reheated in a pan and it was even better as the cheese got slightly crispy.

I didn't set out to recreate Noodles and Co.'s Pesto Pasta, but when I made this recipe up, I realized it reminded me very much of that dish, which I used to get often when I lived in Minneapolis.  That was in the good old days when the only allergy I had to worry about was nuts and the odd sunflower seed.  Le sigh.

Noodles and Co. Pesto Pasta

13 oz package rotini pasta
1/3 cup pesto (I made mine with 2 oz. fresh basil, 3 cloves garlic, and olive oil enough to make creamy)
8 oz. mozarella cheese, shredded
1/4 c. Parmesan cheese (give or take)
red onion, diced
olive oil
Maldon sea salt

In a large deep skillet, fry red onion in 2 T. olive oil until brown and fragrant.  While onion is cooking, make pasta according to package directions and drain.  Add to onion, then add pesto and mix through until noodles are coated evenly with pesto and onions.  Add cheeses and mix through.  Sprinkle with Maldon.  Reheat until cheeses melt and serve with a generous drizzle of olive oil.  Serves about 6 people.

For leftovers, reheat in a non-stick skillet with a tablespoon of olive oil.  Toss until pan is warm, and then try not to stir and allow cheeses to brown slightly.