Wednesday, September 1, 2010

Easy Pesto Pasta

Last week my husband and I entertained friends of ours. The challenge: what to feed one vegetarian and two lactose intolerants (or lacties, as we call them at my house)? The solution: Easy Pesto Pasta, garlic bread (made with Smart Balance Light, a dairy-free butter substitute), and a fresh salad with homemade vinaigrette.

Easy Pesto Pasta

1/4 cup toasted pine nuts, walnuts, or almonds

4 cloves garlic

1 1/2 cups fresh basil leaves

1/2 cup extra virgin olive oil (cut this to 1/3 cup if you like a less oily sauce)

1 pinch grated or ground nutmeg

pinches of salt and pepper

Thin spaghetti, boiled in salted water

Directions: In a dry skillet over medium heat, toast your nuts of choice until they start to smell and/or look toasty. Do not let them burn. Remove from heat. In your food processor, combine toasted nuts, garlic, basil, olive oil, nutmeg, salt and pepper. I start with a pinch or two of salt and a few twists of my pepper grinder. You can always add more in later after you taste. Process until a paste is formed. Serve on your freshly cooked spaghetti noodles.

Without a doubt you should double your recipe—serve half tonight and keep the other half in the fridge for later in the week (pesto chicken perhaps?) or freeze it. Why clean your food processor twice?

1 comment:

  1. This was seriously the best ever. Pesto pasta + many fine wines + Assassin! = some very entertained Vossi. Nice work, hostess. :)

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