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Try something other than your usual pasta and meat sauce. Pesto takes little cooking to make and is very healthy and light. Add whatever vegetables you feel like. You can also experiment with different types of nuts; pine nuts are traditional, but walnuts are great and even pistachios could work. You won’t miss meat at all!

Ingredients:

Pesto Sauce

  • Basil (2 cups, almost filling a small food processor)
  • Walnut pieces (a palm full)
  • 3 cloves of garlic, minced
  • Fresh grated parmesan cheese (a palm full)
  • Artichoke hearts (A few pieces from a jar)
  • Olive Oil (until desired consistency is reached) I used thyme-infused oil that I made.
  • Salt to taste
  • Pepper
♦ Make extra pesto and use as a condiment for sandwiches, a marinade for steak, or mix with mayo and slather on salmon.
Pasta and Veggies
  • 2 small yellow squashes cut into chunks
  • 1 ear of corn, boiled and de-kerneled
  • Cannellini beans (White Kidney)

Sauté the squash in olive oil with salt, pepper and dried oregano. When the squash has softened, add the corn, spinach, and Cannellini beans and re-season. Boil Pasta until al dente. A few minutes before it is done, start the pesto sauce. In a food processor, grind the pesto ingredients, adding olive oil gradually. The basil should not be chunky, but over-blending will affect the pesto color.

Strain the pasta and mix with the pesto and vegetables. Fold in freshly grated parmesan cheese while it’s warm. Garnish with parmesan ribbons, basil chiffonade, and toasted walnut pieces.

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