Leftover Pesto Bowtie Pasta and Smoky Corn with Tempeh

A friend is moving to Korea for a year to teach English and when I called her early this evening to see when we can say bye, we decided that we would go over with dinner to her home. We had a good amount of leftovers from last night's nice party (the menu included breaded mushrooms, two kinds of pasta, corn with smoky tomato and jalapeno, Shepherd's Pie, several dips, gazpacho soup, mashed potatoes, gravy, pastries, and more - all vegan, of course), so it made it easy.

I made a simple side of sauteed tempeh at our friends' home. I served with reheated leftover bow-tie pesto pasta and smoky tomato and jalapeno corn, along with salad from yesterday's meal. Some fresh champagne mango was dessert.