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Penne pesto with summer vegetables 

Pesto can be used in a variety of ways! One recipe makes enough to use and freeze for later! Use pesto’s to spruce up a plain cheese sandwich, add to olive oil to make a delicious salad dressing, stir through bread dough to make pesto bread instead of garlic and butter, or drizzle over pizza for a delicious supper! 



For Basil Pesto you will need: 

5 garlic cloves

4 cups fresh basil leaves, rinsed

1/2cup grated Parmesan cheese

3/4cup pine nuts, lightly dry roasted in a pan or in the oven

1/4 cup macadamia nuts

1tsp Himalayan salt

1tsp freshly ground black pepper

1 cup extra virgin olive oil

Method:

Throw the garlic, herbs, pepper, salt, nuts, and cheese into the food processor. Close the lid and start the motor. Using the chute, slowly pour the oil in until the pesto is smooth, and a delicious green Colour. 

You can decide on how long to process the pesto for. I love mine slightly course. Using an ice tray, spoon a tablespoon or two into each slot, until 3/4 way full. Remember to keep aside about 1/2 a cup to use on the day!

To make the pasta:

Boil spaghetti, penne or low GI pasta of your choice until al dente. Drain in a colander and add the pasta back to the pot. 

 Lightly steam the vegetables of your choice in the microwave or in a steamer basket on the stove. Add the vegetables to the pasta. 

Add the pesto, a handful of pine nuts and a dash of olive oil and a dash of milk. A little bit of chili adds a bite to the dish. 

Heat up the stove until hot, move the pot with the pasta to the hot plate and give the pasta a quick stir until it starts to sizzle. Keep stirring, remove from the heat.

Garnish with freshly grated Parmesan and basil leaves. Serve hot with a side of salad! For some extra protein I have added a boiled egg, which gave the pasta a lovely creaminess! 

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This entry was posted on March 10, 2015 by in Pastas and tagged , , , .
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