Pasta with fresh basil/almond pesto. Another no cook sauce. Here Ive used Gnocchietti Sardi pasta shape. In a blender or mortar and pestle put: Basil medium bunch, 1 garlic clove, 40g of good parmasan (Grana Padano), 1/3 cup of ground whole almond meal, 1/4 cup of good extra virgin olive oil. Pinch of salt. Blend all together. Once pasta is cooked/ drained and while it is still hot toss both pesto and pasta in a bowl. Serve warm. Any leftovers can be use as a cold pasta dish the next day. The almond meal gives a creamier protein hit. Replace almond meal with pine nuts and leave out the garlic for traditional Pesto Genoese. Try and use a hard wheat semolina pasta its lower GI and easier to digest.
Posted on: Thu, 20 Nov 2014 09:33:05 +0000
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