Make Ego of the Week Emilie Abrams' favorite Urban Nutrition Recipe tonight.
You’ll need...
1 lb. box of whole wheat pasta
Your choice of vegetables: A handful of cherry tomatoes, 1 zucchini (green squash), ½ head of broccoli, 1 small red bell pepper, 1 small red onion
1 Tablespoon olive oil
2 large bunches fresh basil
½ cup olive oil
2 cloves garlic
1/3 cup walnuts
1 tsp. salt
1/3 cup parmesan and pecorino
Make the Pasta:
1. Boil a pot of water with a ½ tablespoon of salt.
2. Cook pasta, stirring occasionally, until al dente, “firm to the tooth.”
3. Drain the pasta, add a tablespoon of olive oil and stir.
Make the Pesto:
1. Put all the pesto sauce ingredients in a blender or food processor* and blend till smooth. If the sauce is too thick add a little extra oil or water (for best results use the starchy water from the boiling pasta water)
*if you don’t have a blender or food processor mince all pesto ingredients and add to vegetable sauté for the last two minutes of cooking
Make the Vegetables:
1. Dice your choice of vegetables into small pieces (but only cut the cherry tomatoes in half).
2. Sauté the onions, peppers and broccoli in light oil until the onions become translucent and the peppers have slightly softened. Add halved tomatoes and zucchini and cook until heated through and zucchini is translucent.
Finally, combine vegetables with pasta and pesto—enjoy!
