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Garden Fresh Pesto Pasta

For those of you who do not usually cook with fresh herbs, do we have a wonderful surprise for you. Here is a simple meal that takes 20 minutes to prepare. Not only is it delicious but it is heart-healthy with the flax oil and garlic.

Ingredients:

1 16 oz package pasta (linguine, twirls, bowties, etc.)
1 small handful fresh parsley
1 small handful or about 30 leaves fresh basil
2 cloves garlic
2 tablespoons olive oil (OPTIONAL – I like to add flax seed oil because of its immune enhancing nutritional value)
cup parmesan cheese
1 tablespoon Spike seasoning (or some multispice seasoning) – may add more if a stronger taste is desired.
cup walnuts or pecans
Black olives and dried or fresh tomatoes for color and added taste. OPTIONAL

Directions:

  1. Bring 3 quarts water to a boil and add pasta. Cook according to package directions. If I am going to use dried tomatoes, I put them in the water along with the pasta.
  2. In a food processor: grind the 3 peeled cloves of garlic. Add the parsley and basil and mix again. Then throw in the parmesan cheese, the spike seasoning, and the nuts and grind again.
  3. Drain the pasta well and place in bowl. Add the oil and the mixture that is in the food processor and stir well. The mix tends to stay on the bottom with linquine. Place in the serving bowl and garnish with the black olives and tomatoes. Taste and adjust the seasoning.
 

 

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About the Doctor



Dr. Suzanne C. Lawton
11825 SW Greenburg Road,
Suite A2
Tigard, OR 97223
503-443-2332