Saturday, July 3, 2010

Walnut and Basil Pesto Rigatoni

When it starts to get warm, sometimes being in the kitchen is unbearable! So tonight I wanted to make a quick and relatively light dinner so my house wouldn't fill with heat.

Walnut and Basil Pesto Rigatoni with red onion, zucchini, artichoke hearts and Tofurkey Italian Sausage.

Walnut and Basil Pesto
6 tbl walnuts, toasted
3c basil, stems removed
3 cloves garlic
1/2c extra virgin olive oil
3 tbl nutritional yeast
salt to taste
Combine all ingredients in a food processor except oil and pulse to a paste. While blending add oil until desired consistency.

1/2 lb rigatoni or any tube pasta
2 tbl olive oil
1 tsp red pepper flakes
1/4 red onion, sliced thin
1 zucchini, sliced
1 small jar artichoke hearts in oil, drained
2 tofurkey italian sausages, cut into 1/2inch slices
salt to taste
Bring a pot of salted water to a boil and add pasta. Cook until desired length.
Heat up oil in a pan and add red pepper flakes and allow the flavor to infuse into the oil. Add onions and cook 3-5 min over medium heat until soft. Add zucchini and artichoke hearts and allow to slightly brown. Add sausages and brown on both sides. Add salt to taste.
Drain pasta and toss with pesto. Top with veggies and sausage.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.