Forgive me if I’m wrong, but a mashup is usually a mix of two things, right? At least according to Glee…
Anyway, this dish came about when I was cleaning out the fridge. I had some broccoli pesto left over from double broccoli quinoa, (101 cookbooks) and a half jar* of oven roasted tomatoes (smitten kitchen). I mixed them together with some whole wheat spaghetti and sliced some smoked mozarella on top…mmm.
Since you can find the recipes in the links, I am just going to list the local ingredients I used:
broccoli- Hurtgen Meadows Farm
garlic- Capritopia Farm
roma tomatoes- my garden last year
smoked mozarella- Chapel Hill Creamery
*After roasting, I dipped each tomato slice into vinegar and packed them into a jar and filled it up with olive oil.