Tuesday, October 18, 2011
Walnut Pesto Pasta
Whole Wheat / Brown Rice Elbow pasta - 1 cup
Walnuts - 1/2 cup
Mint leaves - a handful, chopped
Basil - a handful, chopped
Garlic Cloves - 4, grated
Lemon Juice - 2 tsp
Green Chili - 1
Parmesan Cheese - 1 tbsp
Olive Oil - 1 tbsp
Boil 8 cups of water in a big pan. Once water starts boiling, add 3 tsp salt and drop the pasta.
While the pasta is cooking, lightly toast the walnuts in a cast iron skillet. Add basil, cilantro, garlic, walnuts, green chili, cheese and olive oil together and make a paste in the food processor or the grinder.
Cook the pasta to desired softness. Drain water and immediately add the pesto. Toss everything together to coat the pasta with the sauce. If it feels dry, add a little bit of the reserved pasta water. Add some shredded fresh basil leaves on top and serve.