Pesto Pasta Primavera

Saturday, September 10, 2011

Wow…we are one-third of the way through the month…time is flying!

I just love relaxing days off.

Especially when they include a nap!

The other good thing about today is that I created a new recipe per Kimm’s request and it was very good…in fact I think Kimm said, “I love this!” AT LEAST 10 times during dinner 🙂

Pesto Pasta Primavera

Ingredients:

4 oz thin spaghetti (1/4 of a box)

1 zucchini, skin removed, sliced into bite-sized chunks

1 yellow squash, sliced on the round

8 white mushrooms, sliced thin

approximately 1/2 tablespoon olive oil

1 batch homemade pesto (**see below for recipe)

Directions:

Boil water for spaghetti.  While water is boiling, slice up veggies and add to large pan to saute in olive oil.

Once water is boiling, cook spaghetti to your specifications (I always cook mine 12 minutes…I’m not too much on al dente!).  Drain spaghetti and add to veggies.

Add in pesto, stir and serve.  Season with salt as needed.

Homemade Pesto

Ingredients:

1 cup packed basil leaves

1/4 cup walnuts, toasted

1 and 1/2 cloves garlic

1/4 cup olive oil

1/4 cup Parmesan cheese

salt and pepper to taste

Directions:

Toast walnuts dry in pan over medium heat, about 5 minutes until fragrant.

Add walnuts and garlic to food processor and pulse until combined.

Add in basil leaves and pulse until combined.

Add in olive oil in small stream and pulse until combined.

Add in cheese and pulse until combined.

Taste and season with salt and pepper to your preference (I probably used about 5 grinds of the pepper mill and two pinches of salt).

This meal really was FRESH tasting.  I felt like I was eating out at a fancy restaurant!  We had French bread and wine on the side and then a small amount of lemon sorbet for dessert.  Really a perfect meal! (and it was also my FIRST time ever making pesto…you can be sure I’ll be making this again!)

 

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Published in: on September 10, 2011 at 8:27 pm  Comments (1)  

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  1. […] or walnuts to put in the pesto, so I improvised and used pistachios…and it turned out good.  Here’s the recipe I use.  Mixed into fettuccine […]


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