Our walnut pesta pasta is simple but very tasty. A healthy bit of cracked black pepper and a
little balsamic vinegar give the pesto just the right amount of zip to
make it a lively toss for whole wheat pasta.
The side dish of broasted pineapple and butternut squash "cool" the plate and add a nice sweetness that compliments the peppery pesto and pasta. Say that three times fast!
Try the walnut pesto pasta - it's a real treat!
Walnut Pesto Pasta
8 oz. whole wheat Rotini
2 cups fresh basil leaves, packed
1 1/2 tsp. white balsamic vinegar
1/2 cup extra virgin olive oil
1/3 cup chopped walnuts
3 medium sized garlic cloves, chopped
1/4 cup nutritional yeast
Salt and freshly ground black pepper to taste (a little heavy on the pepper is good)
How we make it
Prepare pasta according to the package directions.
Pesto - Chop the fresh basil, walnuts and garlic as fine as you can.
Put the basil, nuts and garlic in a food processor, blender or small hand-held blender and pulse until mixed well and chopped a bit more.
Add the balsamic, salt and pepper and pulse again to mix and chop further.
Add the olive oil a little at a time, checking that the pesto attains the consistency you desire. If you prefer your pesto thinner you may need a little more olive oil.
After the pasta has cooked, drain it and place it in a serving bowl. Add the pesto to the pasta and toss gently to coat.
Serve warm with a side of broasted pineapple and butternut squash.
Broasted Pineapple and Butternut Squash Ingredients
1/2 pre-baked butternut squash, peeled
1 (8 oz.) can of pineapple slices
1/4 - 1/3 cup brown sugar
How we make it
Slice the butternut lengthwise into three 1/2" thick slices.
Place the squash on foil on a broiler pan.
Sprinkle with brown sugar.
Lay pineapple slices on top of squash.
Sprinkle with more brown sugar.
Place under broiler on second level down.
Broil for 15 minutes.
Move broiler rack to top or highest level and continue to broil for another 10 to 15 minutes, watching so it chars slightly but doesn't burn.
Serve with the pasta.
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