I love pasta for so many reasons. I especially love how adaptable it is. It also makes meatless meals easier. I try to make at least half of our meals vegetarian, for both health and budget reasons. (I am not anti-meat, especially when it is raised in a responsible way!)
This is a great adaptable pasta recipe. I am a free spirit with recipes . . . so just take this framework and make it your own.
3/4 pound pasta of your choice (Used here: cavatappi)
7 cups mixed vegetables (Use what you’ve got on hand or what’s in the garden—the photo is orange cauliflower and carrot—but it would be great with asparagus, broccoli, bell peppers, celery, etc.)
Chive blossoms (or green onions, sliced)
(I usually have everything on hand for this, except the pistachios. I substitute walnuts to save my budget or a trip to the store.)
1 garlic clove
1 bunch cilantro
1/2 cup shelled pistachios
5 T olive oil
1 T lemon juice
1/2 t salt
1/2 t pepper
1.) Preheat oven to 475 degrees F. Chop the veggies into bite-sized pieces and place on a baking sheet. Drizzle with olive oil. Bake for 15-20 minutes, until done as desired. (It depends on what veggies you have and how cooked you like them!)
2.) Prepare pasta according to package directions.
3.) Process pesto ingredients in blender or food processor until smooth.
4.) Combine pasta, veggies, and pesto. Top with chive blossoms. (I like to tear my blossoms into smaller pieces because I prefer a small hint of onion per bite rather than large chunks. The amount of chives, too, depends on how much onion flavor you want in your pasta!)
(Adapted from the Emeals Natural & Organic Plan)