I can not seem to track down the photo to go along with this recipe, ooops! But it was so yummy I could not wait to post it, so I promise to post a photo when I make this again...
Sundried Tomato Pesto
1 1/2 cup basil
1 cup walnuts (toasted if you prefer)
1 cup sundried tomatoes (drained)
1/4 cup grated cheese
1/2 cup olive oil
1 lb pasta of your choice
Reserved pasta water
In a blender or food processor combine basil, walnuts, sundried tomatoes and grated cheese, blend to mix ingredients. Slowly add olive oil until the mixture becomes a creamy paste. Cook pasta according to package directions and when draining reserve a cup of the water. Mix pesto sauce with pasta, if you prefer your pasta more moist you can add the reserved pasta water to loosen the sauce. Garnish with grated cheese and serve.
Tuesday, June 14, 2011
Happy Summer!
I am so happy that summer is almost here and have definitely been enjoying all of the yummy, fresh fruit that has been around... But have been doing some cooking as well! I have a recipe back log so I will try to most what I have made most recently...
Whole Wheat Penne with Chick Peas
2 tbsp olive oil
1/2 tsp red pepper flakes
1 medium clove of garlic (chopped)
1 can chick peas (reserve half the liquid)
1/3 cup vegetable broth
salt and pepper to taste
1 lb whole wheat penne or past of your choice
Fill a medium pot with water, bring to a boil and cook pasta according to package directions. While you are waiting for the water to boil, heat olive oil in a medium saucepan over medium heat and add red pepper flakes. Cook for around 2 minutes and add chopped garlic. When the garlic begins to brown, add the chick peas with liquid and vegetable broth. Continue to cook over medium heat until the broth comes to a boil. Season with salt and pepper. If you prefer a more spicy flavor you can add additional red pepper. Pour over cooked pasta and serve with grated cheese and crusty bread for dipping!
Whole Wheat Penne with Chick Peas
2 tbsp olive oil
1/2 tsp red pepper flakes
1 medium clove of garlic (chopped)
1 can chick peas (reserve half the liquid)
1/3 cup vegetable broth
salt and pepper to taste
1 lb whole wheat penne or past of your choice
Fill a medium pot with water, bring to a boil and cook pasta according to package directions. While you are waiting for the water to boil, heat olive oil in a medium saucepan over medium heat and add red pepper flakes. Cook for around 2 minutes and add chopped garlic. When the garlic begins to brown, add the chick peas with liquid and vegetable broth. Continue to cook over medium heat until the broth comes to a boil. Season with salt and pepper. If you prefer a more spicy flavor you can add additional red pepper. Pour over cooked pasta and serve with grated cheese and crusty bread for dipping!
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