Youthful, green, crisp, spicy, tangy. This fresh and healthy twist to a classic Italian pesto pasta has all the flavors of spring and summer.
Makes 4 servings
2 cups basil leaves
1/2 cup pine nuts
5 cloves roasted garlic (optional)
1 small chili (only if you love spicy food!)
1 lemon (or 2 tbsp vinegar)
salt and black pepper
In a blender, add basil, pine nuts, garlic, chili, salt, and pepper.
Squeeze the lemon and blend to the desired consistency.
Pasta and Vegetables
4 stalk celery
1 Roma tomato
8-10 cherry tomatoes
1 cup spinach
1 yellow squash
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 large red onion
10 cloves garlic
10 dried cranberries
2 tbsp olive oil
2 cups whole grain pasta of your choice
cheese of your choice, shredded or cubed (we love mozzarella fresca!)
Cook pasta as per the instructions on the packet. Drain and keep aside.
Chop all the vegetables in large chunks and mince the garlic. Cut cherry tomatoes into halves.
Heat oil in a large skillet. Add chopped onions and peppers and saute for a minute.
Add minced garlic and stir. Add the rest of the vegetables. Set aside the cherry tomatoes and spinach.
Let the vegetable cook on medium to high flame for 5 minutes. Add salt, pepper, and cranberries.
Cook for another two minutes. Add cherry tomatoes, spinach, and stir for a minute.
Add basil pesto to the vegetables. Add pasta and stir well. Turn off the heat.
Serve warm topped with sliced almonds and grated cheese.