Pesto Pasta with Veggies
by Venture Merz
1/2 C. pine nuts or soaked pecans or walnuts (whatever you have or like) 1/2 C. olive oil few big handfuls of basil (fresh from the garden if you can!) salt and cayenne to taste juice of 1/2-whole lemon If blending you may need to add a little water or use a food processor. Boil up water and cook rice pasta according to directions of package. Saute in olive oil onion, garlic, broccoli, zucchini, and kale until tender. Put pasta on plates, put veggies on pasta, and drizzle pesto over all - looks lovely with halved cherry tomatoes on the top and a little grated parmesan if you like, but can easily be wheat free/dairy free! Don't forget to add lots of love! |
