Serves 12
Ingredients:
· 1 lb penne pasta or other short pasta (Use brown rice or quinoa for a gluten free dish)
· 1 cup pesto sauce (see attached recipe)
· 1 cup mayonnaise
· 2 zucchini
· 2 yellow summer squash
· 1 red bell pepper, diced
· 1 cup black pitted olives, cut in half
Directions:
1. Cook pasta according the directions on the package. Rinse with cold water.
2. Cut the zucchini and yellow squash in half lengthwise, then again so there are four long pieces per vegetable. Slice them into “triangular” pieces about ¼ inch thick.
3. Put all the ingredients in a bowl and mix well until the pasta is coated well and the vegetables are evenly distributed.
4. Chill until ready to pack up.
Very Basic Pesto
This is my very basic pesto recipe and a great way to add additional nutrition to a pasta dish. This is a gigantic recipe, so you can halve it to suit your needs. You can also make this nut free, it won't be as “meaty,” but it will still be good. I use walnuts because they are less expensive than pine nuts, but if you would like a more authentic pesto taste, use pine nuts and all basil leaves.
Ingredients:
- 4 cups basil leaves, washed and drained
- 4 cups baby spinach leaves, washed and drained
- 1 cup walnuts, shelled, any size
- 1 cup Parmesan cheese, shredded, shaved or chopped
Equipment:
Directions:
- Stuff all ingredients into the food processor and turn on. Let process until the pesto is smooth, stopping periodically to scrap down the sides. Tip: Add more oil as needed to get a smoother consistency.
- Store in an airtight container in the refrigerator for up to 3 days, or freeze in a variety of sizes for use later.
Tip: Fill ice cube trays or muffin tins with pesto and cover with plastic wrap. Freeze overnight and then remove from trays (tins), put into a freezer bag and then back into the freezer until needed.
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