Our freezer shows a little space, but is still loaded with food.
I grabbed a pint jar of pesto and about three dozen cherry tomatoes from the freezer, some Parmesan cheese from the ice box, and a box of farfalle pasta from the pantry to make dinner.
Cook the whole box of farfalle al dente. Strain and pour the lot into a big bowl. Spoon about half a pint of pesto on top, add the tomatoes (cut in half or peeled, the latter being easier with thawed, frozen tomatoes), and a cup of Parmesan. Stir gently with a rubber spoon, salt and pepper to taste, and it’s dinner.
Serve with a vegetable, some white wine, or lime sparkling water, and it is dinner, as good as it gets.