Most of the ingredients in this dish was from my CSA box of vegetables that I received this week. Basil, 3 types of squash, and tomatoes. I just started this program and I am looking forward to making and posting all the cool meals that I will be making.
This made enough for 2 hungry people.
Ingredients
For the Pesto (more than you need, so you can freeze leftovers)
For the rest of the recipe
Procedure
1. To make the pesto, place all of the ingredients (except for the olive oil) into a food processor. Slowly drizzle in olive oil until you get a smooth paste. Salt and pepper to taste. Traditionally, pesto calls for pine nuts, but since pine nuts are a bit on the pricier side, I use a mixture of pine nuts and cashews.
2. Toss a generous amount of salt onto the julianned pieces of squash to draw out moisture. Let this mixture sit for about 10 minutes before pouring the excess water out. You may want to quickly rinse the salt off, but most of it will go away when you pour the water that has been leached out.
3. Heat up a skillet and pour about 1 t of oil into the pan. Add the chicken bouillon and squash. Cook until the squash is almost cooked all the way.
4. Add a few tablespoons of the pesto and mix to coat the squash. Raw pesto will be a bit spicy from the raw garlic. Cooking it will make it more mellow. Add the pasta and the tomatoes and decide if you want to add more pesto.
5. Add a splash of chicken stock and the greek yogurt to transform the mixture into pasta with a creamy, smooth sauce.
6. Serve and garnish with some cheese (I used swiss) and prosciutto
This made enough for 2 hungry people.
Ingredients
For the Pesto (more than you need, so you can freeze leftovers)
- 1 cup of loosely packed basil leaves (more or less)
- 1/8 cup of pine nuts and/or cashews
- 1 large clove of garic
- 2 T grated Parmesan cheese
- Olive oil 2 T or more to achieve smooth consistency
- salt and pepper to taste
For the rest of the recipe
- 1/2 package of spiral pasta (enough for 2 servings)
- squash about 2 cups, julianned
- 8 grape tomatoes, halved
- 1/2 t chicken bouillon
- splash of chicken broth
- 2 T greek yogurt
Procedure
1. To make the pesto, place all of the ingredients (except for the olive oil) into a food processor. Slowly drizzle in olive oil until you get a smooth paste. Salt and pepper to taste. Traditionally, pesto calls for pine nuts, but since pine nuts are a bit on the pricier side, I use a mixture of pine nuts and cashews.
2. Toss a generous amount of salt onto the julianned pieces of squash to draw out moisture. Let this mixture sit for about 10 minutes before pouring the excess water out. You may want to quickly rinse the salt off, but most of it will go away when you pour the water that has been leached out.
3. Heat up a skillet and pour about 1 t of oil into the pan. Add the chicken bouillon and squash. Cook until the squash is almost cooked all the way.
4. Add a few tablespoons of the pesto and mix to coat the squash. Raw pesto will be a bit spicy from the raw garlic. Cooking it will make it more mellow. Add the pasta and the tomatoes and decide if you want to add more pesto.
5. Add a splash of chicken stock and the greek yogurt to transform the mixture into pasta with a creamy, smooth sauce.
6. Serve and garnish with some cheese (I used swiss) and prosciutto