Featured recipe from Marilu’s table * Bow ties with pesto
Summertime is pesto time, so here’s a healthy non-dairy pesto that you can put together while the pasta boils. Be sure to serve a vegetable side dish – perhaps a quick stirfry of summer squash ribbons?
Try the leftovers cold, mixed with veggies, and served over a bed of salad greens.
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Bow Ties with Pesto
adapted from The Engine 2 Diet, by Rip Esselstyn
Green * Serves 4
3 cloves garlic, peeled
1 cup raw walnuts, lightly toasted in a dry skillet
3 bunches (2 cups) fresh basil, packed
1/2 cup soy milk, or other milk substitute (rice milk, almond milk, oat milk), or water
16 ounces whole grain bow ties, cooked according to package directions (reserve a little of the cooking water)
Blend the garlic and the nuts briefly in a food processor. Add the basil and liquid, and process to a thick consistency. Toss well with the pasta – use the reserved pasta water, a little at a time, if you need to thin it out.
