Simply "to die for" 

Pesto Pasta

 

– By  Suzanne Soto-Davies, Publisher, Silver & Gold

My grandmother was a great cook. Being from then-Yugoslavia, she made a lot of traditional European dishes with her own twist and history, and this was one of her favourite dishes. She always combined fresh basil from her garden with fresh spinach, and it was simply delicious!

Making pesto sauce is so easy, and when you add other veggies it gives it that special "crunch". We always add green beans and potatoes, it's just so yummy!

 

At our home we now only eat gluten-free pasta - which at times can be tricky to cook because it can get mushy if over cooked and not rinsed well. But it's much healthier than filling your belly with a ball of gluten that can otherwise be non-nutritious. We prefer the gluten-free pasta that is made of a combination of corn, rice, and quinoa flours, and it's perfect!

Ingredients:

In a blender, combine:

  • 1 Cup of pesto, and 1 Cup of spinach (Equal amounts of fresh pesto and spinach)

  • pinch of salt

  • pinch of pepper

  • 2 cloves of garlic (or less, if you don't like it too much)

  • juice of 1/2 lime

  • 1/4 Cup of olive or grapeseed oil

Separately:

  • In a small pot, cut up fresh green beans and boil to al-dente consistency

  • In another separate small pot, cut up 1 potato in 1" cubes and boil until it's slightly fork-tender but not overcooked.

For serving: Fresh ground Parmesan or Romano cheese

How to:

First, blend all the 'blender' ingredients until a smooth paste forms.

Second, boil your beans and potatoes in separate pots. At the same time, cook your pasta as per package directions. Drain and rinse pasta, then combine all ingredients: Pasta, with cooked beans and potatoes, and pour pesto sauce overtop. Mix well to combine. Serve immediately with fresh ground cheese.

 

Optional: Add roasted pine nuts for that added nutty crunch flavour. 

 

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