We’re always on the hunt for easy weeknight recipes, and this one from Love and Risotto totally fits the bill. A bag of frozen pierogies becomes something special when it’s paired with a cheesy pesto sauce.
1 container pierogies, frozen
1 cup milk
1/4 cup water
2 tablespoons butter
1/4 cup pesto
1 cup Parmesan cheese
1 tomato, chopped
1/4 cup chives, chopped
Salt and pepper
1. Cook pierogies according to package instructions. When finished, place in skillet with olive oil on medium low and sear both sides of each pierogi.
2. Heat milk and water in a saucepan over medium heat for three minutes. Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 minutes. Stir in half of the Parmesan cheese.
3. Pour the pesto on the pierogies in the skillet. Cook on medium low for about five minutes.
4. Top with more cheese, tomatoes, chives, salt and pepper. Enjoy!