Fresh Pesto Pasta
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.
1 16 oz package
pasta (linguine, twirls, bowties, etc.)
handful fresh parsley
handful or about 30 leaves fresh basil
olive oil (OPTIONAL I like to add flax seed oil because of
its immune enhancing nutritional value)
Spike seasoning (or some multispice seasoning) may add more
if a stronger taste is desired.
walnuts or pecans
olives and dried or fresh tomatoes for color and added taste. OPTIONAL
- 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.
- 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.
- 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.