Thursday, October 25, 2012
Whole Wheat Pasta with Walnut Garlic Pesto
It has been ages since I have posted a new recipe. And by ages I mean two weeks. But when you love to cook, two weeks can seem like ages.
Yesterday, though, the business slowed down a bit and the rain paused long enough for me to do what I enjoy. Who cares that there was laundry to be done and work to do? The conditions outside were right, and I wanted to cook.
This is not actually a new recipe. In fact, this was one of my original recipes on this blog. But it was time to do it again. What can I say -- my pictures in the early days were atrocious. ATROCIOUS. Oh well, I have lived and I have learned. And I needed an easy unprocessed recipe for dinner. What's easier than pasta??? I like the ingredients on this bag of penne: organic whole wheat flour. YES.
Pesto is always so easy to make if you have a food processor, and this pesto is no different: walnuts, garlic, parsley, olive oil, and lemon juice. Mix it up and that's it.
The recipe called for cooked mushrooms and spinach, but there was no spinach to be found in my fridge... but there were brussel sprouts! Yes, you heard me correctly -- I added brussel sprouts. Don't yuck my food just yet. These things taste good when cooked right! And I cooked them right :)
The end result? A fast, unprocessed, vegan meal that you can make in 20 minutes or less. And a happy, happy Tiffany.
Man, it feels good to be back in the kitchen!
Recipe adapted from Everyday Food with Rachael Ray, August 2010