Ann Marie - sorry I am just now getting around to answering your question about a pasta recipe! And I hate to disappoint you, but I have no recipe. Sorry! But I can tell you what I make all the time when Liam is out of town. :).
Basically, I just make a pesto pasta in the food processor with everything I have in the fridge. If its summer, I make "normal"pesto. . .basil, garlic, pine nuts, olive oil, Parmesan. But in the winter I make it with whatever greens and whatever nuts I have on hand. Kale, spinach, almonds, walnuts, whatever! I have also been known to cook some broccoli with the pasta and then throw it into the food processor too. If its green, it goes! :) Throw some course sea salt in there too.
Once I have the pesto mixed with the pasta, I add whatever veggies I have on hand. In the summer, that's always tomatoes, and then maybe grilled eggplant, red onion, zucchini, squash, etc. in the winter it might be roasted cauliflower, mushrooms, onion, etc. (these are bite-sized pieces).
In a pinch, it's just as good plain, with just the pesto and cheese. I usually use whole wheat pasta, and choose the shape depending on what goes in it. Chunky grilled or roasted veggies go best with shapes like penne or bow ties. If its just pesto, I use spaghetti or angel hair. Sometimes I make the pesto creamy with yogurt, sour cream and/or cream cheese. Literally, I use whatever is in the fridge, and it has never been bad! :) (yes, some are better than others!!)
Oh, two more tips. First, Save some of the water that you used to cook the pasta and use that to moisten the final product. Sometimes whole wheat pasta with pesto gets dry, and some of that good salty, starchy liquid helps! Second, do NOT use the canned, grated, non-refrigerated parm. for this pasta. Get the good shredded or shaved stuff. It makes a big difference!
That's all I've got! It's not that exciting, but its healthy and the kids like it!
No comments:
Post a Comment