Friday Freebie Pesto Pasta

Welcome Back!

Quicker than Quick Green Spaghetti

I’m a busy CEO, working from home and my kids don’t eat good ole’ deli meat sandwiches or PBJs! What is a mom to do?

OUR RESIDENT CHEF A. Aliyah Horton.

Has an answer for you

WWW.SETAPARTSHOP.COM

@ama.aliyah

Aliyah has an easy recipe for us to try

Fast

VEGAN

NUT FREE

DEELISH

Well my youngest loves “green pasta” (pesto).

In a pinch, I know

he will ALWAYS eat it. We have nut-allergies in our home, so I’ve always had to make pesto made from scratch. Pre-made jarred pesto typically has pine nuts or walnuts. A few years ago I made the dish using ALL prepared ingredients and my son couldn’t tell the

difference.

For

me

that

was

awesome

no

chopping,

no

significant clean up. I discovered Gourmet Garden lightly dried herbs and I love them because they can be used like fresh herbs, but because they are slightly dried they keep longer and don’t go to waste. I was always buying fresh herbs and then would get busy during the week, forget to use them and would end up throwing them away. So it is eliminating waste. What I also like is that the flavor is intensified through the slight drying process, so it

packs more punch than fresh basil. This version of pesto past takes NO time! It’s basically-- boil the pasta and stir!

Meal Details Part 1

Ingredients: One box thin spaghetti Two containers: Gourmet Garden lightly dried basil Granulated garlic Black pepper Olive oil Salt Grated parmesan cheese (optional) Optional:Teaspoon of lemon juice or a few shakes of granulated lemon peel One can drained cannellini beans

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Meal Details Part 2 Directions Prepare pasta according to box directions, just make sure to salt water. Nothing worse than bland pasta.

Drain pasta but leave a tad bit of water.

Empty containers of basil on hot pasta, evenly mix until you can smell the basil, then add several shakes of garlic powder.

If you are using lemon juice or the lemon peel add it now.

Then add olive oil until the pasta glistens.

Finally add parmesan 1 tablespoon to ¼ cup depending on how cheesy you want it to be. The more cheese you use the less salt will be needed.

Finally add salt and pepper to taste. Make sure it is evenly mixed.

That’s it! It can be served as is or as a side dish with a meat protein and salad.

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Pasta w/Pesto

@shop.setapart

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