One more day to enter my Le Creuset Giveaway and you can earn an extra entry today by linking in you favorite meatless meal new or repeat! I love Le Creuset and I love to give it away so won't you join in and link up? I hope you do.
I have some really exciting cool news that I can't share just yet. But let me assure you it is making me weak in the knees to think about. Woo exciting!
During my crazy week we didn't eat a lot of meatless meals but with our basil plants in high production pesto pasta has been a quick and easy staple. I feel like pasta with just pesto is a little naked and my kids look at it like "that's it?". Apparently they did not fall far from this tree.
Pesto Pasta Plus
1/2 recipe for pesto-I make pesto without cheese, recipe follows
16 ounce box of organic rigatoni
1/4 cup walnuts
2 ripe organic tomatoes
fresh ground pepper
cook pasta according to package directions
while it's cooking toast the walnut in a small skillet over medium high heat until deeply browned
then chop the tomatoes coarsely
when the pasta is cooked al dente drain it and then return it to the pot
place the pan on the warm burner and add the pesto, the warmth from the burner will help the pesto meld with the pasta
serve big bowls of pasta
top each bowl with a sprinkle of toasted walnuts and a spoon full of chopped tomatoes
1 clove of garlic
1 teaspoon of salt
1/2 cup toasted walnuts
1 cup basil leaves
up to a 1/4 cup of good olive oil
whirl garlic, salt and walnuts in a food processor
add basil, whirl again
with the processor running slowly drizzle in olive oil until it is to the consistency you want
My kids eyed this warily but the additions really spruced it up and they ate it happily. I love it, the husband who likes tomatoes didn't care for the cold tomatoes over hot pasta. And I know this about him but I keep thinking I'll get him to like cold tomatoes on hot food as much as I do. No such luck but I will continue this experiment until he gives in.
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