Friday, June 29, 2007

Squash Pasta with Pesto

I'm constantly amazed how satisfying this dish is. Considering I was never crazy about traditional pasta.

Tools: Vegetable Julienne Tool or Spiral Tool, Food Prosscesor
Serving Size: 2 people
1 large summer squash (zucchini or yellow crookneck)

Basic Pesto:
1/2 cup nuts: I like either walnut, pine nut, or almond.
1/4 cup olive oil
1 cup fresh herb: basil, cilantro, I use spinach leaves in a pinch.
1 teaspoon of Salt

Pumpkin Seed Sage Pesto:
This pesto use to
accompany boiled pumpkin/tofu ravioli's, still working on the ravioli.
1/2 cup pumpk
in seeds
1/4 cup olive oil
1 cup fresh sage
1 teaspoon of salt

Julienne or spiral squash into long strands and set aside. Add all Pesto ingredients to the food processor and blend into a chunky paste (store leftover pesto for up to a week). Toss squash pasta with pesto and enjoy. Add extras to the dish like tomatoes, olives, red peppers, mushrooms, etc.

No comments: