Saturday, May 27, 2006

May 24: Pesto "Pasta"


Mills came over right when I was starting dinner. She helped by making the squash into ribbons. I think she did the harder job. I just made the sauce.
I found the meal quite satisfying and tasty, while different at the same time. It was another recipe I've been meaning to try for a while. And with 15g of carbs per serving, I don't think it messed too badly with Dad's diet either.

Pesto "Pasta
Serves 4
adapted from Vegetarian Times May/June 2006

  • 1 large zucchini
  • 3 medium-size yellow squash
  • 1/2 cup pine nuts
  • 5 cloves garlic, peeled
  • 1/2 cup cilantro
  • 1/2 cup basil
  • salt
  • 2 tablespoons lemon juice
  • 2 cups coarsely chopped tomatoes
  • 1/4 cup grated parmesan

  • 1. Shave zucchini and yellow squash into ribbons using a vegetable peeler.
    2. Puree pine nuts and next four ingredients (through lemon juice) in food processor into smooth. Add tomatoes and pulse until blended.
    3. Toss squash with pesto. Top with parmesan and salt and pepper to taste.

    3 comments:

    mickeynick said...

    Where is the recipe? Looks delicious. Plus Maddy is bugging me to cook more vegetarian meals.

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