Monday, September 27, 2010

Monday Menu - Olive Pesto Pasta

I found this recipe in my old pile from my early vegetarian days. I am not sure what book it came from though. I think the title had something to do with beginner vegetarians. Anyway, I never tried it before since I am not a big fan of olives. But I decided to give it a go, after all, I always tell my kids that you can't know if you like something until you try it. And guess what? I liked it :)

It does not have a strong flavor. And if you are a smoker or heavy salt user, your taste buds may find it bland. It does have a neat "arrangement" of flavors as you eat it. It's like one flavor after another show themselves instead of all at once. Anyway...it makes a great side dish or a small meal.

This recipe gave us 5 servings...our bowls are cereal bowl sized...so just over 1 cup or so per bowl.

Whole Grain Pasta (I used penne) - 4 servings worth...2 1/2 cups dry was what mine measured
1 can pitted black olives (whole is fine)...my can was 6 oz (you will be using some of the brine, so do not drain)
4 stalks Scallions (aka green onions)
1/2 cup Onion (I use sweet or yellow)
1 whole Jalapeno Pepper (2 if you like things spicy)
2 clove Garlic (I prefer organic minced in a jar...it's just easier)
2 Tbsp Italian Parsley (fresh)...or 2 tsp dried
1 tsp Thyme (dried)...or 1Tbsp fresh
1 Tbsp Olive Oil
1 tsp Red Wine Vinegar
3 Tbsp Lemon Peel - grated

Directions:
Boil water for pasta & cook according to package directions

Using a whizzer (aka chopper/Cuisinart) - mince garlic, onion & jalapeno
Add olives plus 3T of the brine, parsley, thyme, oil, vinegar & chop to mix
Slice scallions & zest the lemon

Drain pasta once done & add pesto from chopper
Top with the scallions & zest

Nutrition (per serving): according to my recipe program:
246 Calories, 9.7g Fat, 0.4g Saturated Fat, 0mg Cholesterol, 116mg Sodium, 36g Total Carbohydrates, 4g Fiber, 1.5g Sugar, 7.5g Protein

1 comment:

Glad you stopped by and said hi