Trying recipes from a new cookbook is a process, and sometimes there’s a bit of trial and error involved. In my last post I mentioned that I’m going to try to work my way through The Plantpower Way, and I’ve decided to blog the journey. While I won’t print the recipe…that’s just wrong when you can buy this book for $23 and get more than your money’s worth… I will make some notes about the process. Today’s recipe is almond pesto with gluten-free pasta, and I will definitely be making it again!
The foundation is, of course, almond pesto. I’ve never done this before…but it wasn’t difficult.
Note the open cookbook in the background…and I’ll just say again, what a joy of a book! 😀
The finished pasta includes bell pepper (it should have been red, but I needed to use an orange one in the fridge, and you know I use what I have), broccoli, and toasted pumpkin seeds, which bring on the wow factor.
Delicious…different…and completely a success based on the fact that after eating it I felt great, not bloated or lethargic. That’s what whole foods do!
Next time I may thin the pesto more to make it better for pasta sauce. It starts thick and can be thinned depending on use as a spread or sauce. No other modifications, and there will be a next time. For now, at least there’s leftovers.