Notice in this recipe I forgo my usual practice of using half whole-wheat pasta/half regular pasta. A health sacrifice so as not to muddy my parsley green palette.
Please also note that for most of my recipes, you can substitute purchased vegan Parmesan for my Pine Nut Parmesan but not in this recipe. Retail vegan Parmesan just gums up this dish!
2 cloves garlic
2 cups loosely packed fresh parsley
1/4 cup pine nuts (or walnuts—half price and a precious, vegan source of omega-3)
salt
1/4 cup olive oil
1/2 cup Pine Nut Parmesan
chilli pepper flakes
Cook the spaghetti.
In the meantime, pulse the garlic, parsley, pine nuts and salt to taste in a high-speed blender until roughly minced.
When the spaghetti is al dente, drain (saving 1 cup of the pasta water to loosen the sauce if needed) and toss with the minced "pesto". Add the olive oil and Pine Nut Parmesan and continue to toss. Check seasoning.
Plate and sprinkle with chilli pepper flakes.
Serves 4.
♥ Becki
PS To switch up the parsley flavour, try making this Pesto Sauce with equal amounts of broccoli florets, spinach or kale. Or if you don't have any fresh green stuff on hand, sun-dried tomatoes in oil. (Use the flavoured oil instead of the olive oil in the recipe.) Or use leftover Sautéed Rapini. It's all yum!
Comments
Post a Comment