#196 The Case of Pasta in a Pesto Sauce

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.

enough spaghetti for four
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 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!