Thursday, July 18, 2013

Pestolata Pasta. It's not quite pesto, not quite gremolata.

I call this pestolata because it's a little like pesto and a little like gremolata. Either way, it's delicious! 
The problem with pesto is that is has nuts and parmesan cheese. Here's my recipe for nut-free, dairy-free, allergy friendly, vegan pestolata pasta. I often add veggies like asparagus or peas, Cody's favorite. Seriously, this kid just can't get enough peas. He eats them by the handful every day, all day and I buy an astonishing number of bags of peas every week. But I digress.

1 cup basil
1 cup spinach
1 small garlic clove
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup olive oil
1 lb. rice pasta
Salt and black pepper

Combine the basil, spinach, garlic, lemon zest, lemon juice and oil in a food processor. Add a pinch of salt and a pinch of pepper. Blend until smooth.
Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.
Place the hot pasta in a serving bowl and immediately stir in the pesto. Add pasta water to reach desired consistency. Add more salt and pepper if desired.


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