Wednesday, September 10, 2014

Hoff's Lemon Potato Pesto Pasta

Hoff's Lemon Potato Pesto Pasta
Yields: 12 cups
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:

Sauce:

  • 4 cups Basil
  • 2 tbsp. Pine Nuts/Cashews/Any Nut
  • Juice from 1/2 Lemon 
  • 4 tbsp. Nutritional Yeast
  • 2 tbsp. minced Garlic
  • 3 tbsp. Water
  • 1 tsp. Sea Salt

  • 16oz. Gluten-free Pasta
  • 1 1b. Baby Potatoes (quartered)
  • 1/2 lb. French Green Beans
  • 2 tbsp. Sea Salt


Directions: 
  1. Combine all Sauce ingredients in a blender and blend until smooth - 10-20 seconds 
  2. Bring large pot of water to boil, season with 2 tbsp. Sea Salt
  3. Add Potatoes, cook for 10 minutes
  4. Add Pasta, prepare per the label directions
  5. With 7 minutes left, add Green Beans
  6. Reserve 1/2 cup cooking Water
  7. Drain Pasta, combine with Pesto Sauce & cooking Water

Hoff Thoughts: I like French Green Beans because they cook faster than traditional ones.  Seasoning the water helps to enhance the flavor of the veggies & pasta.

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