Saturday, March 15, 2014

Green Dinner: Gluten Free Pesto Pasta, Garlic Broccoli & Simple Green Salad

Finally went shopping.  Yay fresh veggies!  Hubby was helping me bring in the groceries and hung out with me while I was putting everything away.  He had insisted we purchase some beer and went to put it in the freezer  to chill it down quickly.  Imagine his surprise when he couldn't fit even one bottle in the freezer.  Oops!  I am a huge proponent of not throwing things away, so when I make a big batch of soup of a big batch of some other kind of meal, I don't like to throw any of it away, so I put it in a deli container, label it and freeze it.  It makes for some really easy, quick meals down the road too.  So he asked me to try to use up a couple things so his cervezas could chill.  Out came the last couple packages of pesto I made with the basil from our garden last summer.  It turned out great, because then I knew exactly what I was making for dinner.  Yummy pesto pasta!  I have been craving broccoli for a while so I decided to make that and a super simple green salad.  It was a nice tasty meal, not too heavy, and Hubbs was happy about his nice, cold cervezas!
Tasty GF Pesto Pasta and Fresh Veggies!
Serves: 2, with a little extra for leftovers
8 oz. desired pasta - I used Trader Joe's GF Brown Rice Penne Pasta
Yields: 2 1/2 cups (use what you need and freeze the rest)
1 1/2 cups toasted walnuts
3/4 cup olive oil
2-3 cloves garlic, chopped
2 tablespoons white miso
1 teaspoon sea salt
1/2 teaspoon black pepper
8 oz. basil, rinsed and spun very well

Extra Virgin Olive Oil, for drizzling
Garlic Broccoli
1 bunch broccoli, separated into florets, stems peeled and diced
1 tablespoon olive oil
4 cloves garlic, chopped
sea salt and black pepper to taste
1.  Prepare the pesto sauce.   Toast the walnuts and allow to cool.  Place in the bowl of a food processor along with the following: olive oil, garlic, miso, sea salt and black pepper.  Blend until relatively smooth.  Add in the basil and blend until combined, scraping down the sides of the bowl several times.  Set aside until ready to use.
2.  Prepare the pasta.  Bring a large pot of salted water to a boil.  Cook the pasta according to package directions.  Drain the pasta, but keep the water in the pot.
3.  Briefly blanch the broccoli until it is tender-crisp. 
4.  Saute the garlic in the olive oil until crispy.  Toss with the cooked broccoli.  Add sea salt and black pepper to taste.  Mix well. 
5.  Toss desired amount of pesto with the pasta.  Drizzle with a small amount of olive oil.  Serve with the broccoli and a simple green salad.

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