Dice up the remaining chorizo from last night's split pea soup, and toss it with bite-sized tomatoes, jack cheese, and al dente bow-tie pasta for an enticing supper that's ready in a mere quarter of an hour.
Pack the rest as the next day's budget-friendly midday meal. For a dinner that's as easy on the wallet as it is in the pan, keep reading. 12 oz bow-tie (farfalle) pasta (6 cups) Serves 4.
1 Tbsp olive oil
2 tsp minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in 1/2-in.-thick pieces
1 pt grape tomatoes, halved
1/4 tsp crushed red pepper
1/3 cup crumbled queso blanco or shredded Monterey Jack cheese
Garnish: chopped flat-leaf parsley
12 oz bow-tie (farfalle) pasta (6 cups)